Almond-Vanilla Breakfast Ring |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a flavor variation of this easy coffee cake, use butterscotch pudding mix instead of vanilla. Ingredients:
1 cup firmly packed brown sugar |
1/2 cup butter or margarine |
1/2 teaspoon almond extract |
24 frozen unbaked yeast dinner rolls |
2 tablespoons vanilla-flavored cook-and-serve pudding mix |
1/2 cup sliced almonds |
Directions:
1. Heat brown sugar and next 2 ingredients in a glass microwave-safe bowl at HIGH 1 minute. Stir until blended; microwave 1 more minute or until bubbly.
2. Arrange frozen rolls in a lightly greased 10-cup Bundt pan. Drizzle sugar mixture evenly over rolls; sprinkle with pudding mix and almonds. Cover and let stand at room temperature 3 hours.
3. Bake, uncovered, on lower oven rack at 350° for 30 minutes or until golden brown. Remove from oven, and let stand 10 minutes. Invert pan onto a lightly greased plate. Serve warm.
4. Note: For testing purposes only, we used Jell-O Cook & Serve Vanilla Pudding and Pie Filling and Bridgford Parkerhouse Style Rolls made with fresh yeast.
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