Serves: 12
Total Calories: 258
Yield: 12
Cut rolls in half and roll in dry pudding mix. Arrange, alternately with cranberries and orange rind, in large sprayed bundt pan. Sprinkle remaining pudding over rolls. Pour melted butter over top. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350¡F 30-35 minutes. Cover with foil last 15 minutes of baking. Remove from oven and immediately invert onto a serving platter. Cool slightly and drizzle with cream cheese frosting. *If using dinner rolls, add 1/4 cup sugar to pudding and follow recipe above. For frosting, mix 1 cup powdered sugar, l tablespoon melted butter and 2 tablespoons fresh orange juice.
This Cranberry Orange Pull-Apart recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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