Sherri’s Christmas Overnight Rolls
Sherri said, “This is so good. The orange and cranberry flavors are perfect at Christmas time. We have it EVERY Christmas morning. But… If you want to change the flavors, you can just substitute nuts for cranberries and milk instead of orange juice. Then sprinkle cinnamon over the rolls before cooking.”
Ingredients
1 (13.4 oz.) package vanilla instant pudding mix
1/4 cup sugar
1/4 dried cranberries (or more)
1-2 tablespoons grated orange zest
1/2 cup melted butter
Frosting
1 tablespoon melted butter
2 tablespoons fresh orange juice
Grease and flour Bundt pan, and sprinkle cranberries on bottom. Arrange rolls evenly on top of cranberries.
In a small bowl, combine vanilla pudding and sugar; sprinkle over rolls. In another small bowl (or reuse the last one), combine orange zest with melted butter and spoon over rolls.
Spray a 12”x12” square of plastic wrap with cooking spray and then cover the Bundt pan. Place in cold oven overnight (or for 8 to 10 hours).
Next… Remove pan from oven, and preheat oven to 350F.
Remove plastic wrap and bake for 25 minutes, or until golden brown.
Immediately invert pan onto serving platter. Cool slightly and drizzle with frosting.
For frosting, in a small mixing bowl, mix together melted butter and orange juice. Slowly add in the powdered sugar a spoonful at a time.