This is a variation of the overnight sticky buns. I just love a yummy hot breakfast that can be prepared the night before. These were out of the oven before my girls (or my husband) were out of bed. What a nice treat to wake up to!
12 to 16 frozen white roll dough (still frozen)
1 (3.4 oz.) package vanilla non-instant pudding
¼ cup sugar
¼ cup dried cranberries
zest of one orange
½ cup butter, melted
Sprinkle cranberries in the bottom of a greased Bundt pan. Arrange rolls evenly in pan.
Mix sugar and dry pudding together and sprinkle over rolls.
Combine orange rind with melted butter and spoon over rolls.
Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours).
Remove rolls from oven.
Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 minutes (check about half way through, you may need to cover with foil if browning too quickly). Immediately invert pan onto a serving platter.
Drizzle with frosting.
1 cup powdered sugar
1 tablespoon melted butter
2 tablespoons fresh orange juice