|Let set in warm place to double in size|
|Lemon Cranberry Bubble Bread|
16 Rhodes White Rolls; thaw
1 C. Sugar
1(3.4oz.) Instant Lemon Pudding Mix
1 tsp. Vanilla Powder
dash of Cinnamon
3/4 C. Craisins;diced
In a bowl mix together the sugar, pudding mix, vanilla powder,cinnamon. Lightly toss cranberries in this mixture.
Once the rolls have thawed, roll them in the sugar/pudding mixture coating lightly. You will then be cutting each roll into 6 pieces. Place the cut pieces into the sugar mixture. Toss lightly. Generously grease a 10 inch bundt pan. place a "layer" of roll pieces to cover the bottom of pan. Sprinkle some of the sugar mixture over with cranberries. Repeat this process until all rolls are in pan. Sprinkle remaining sugar mixture over the top. Cover with plastic wrap and place in a warm place until doubles in size. *Or if you can wait, you can place it on a cold oven over night, to bake in the morning.*
Bake on center rack of oven at 350 degree's for 20 minutes.
Let cool in pan for 5 minutes before turning onto a plate.
I then added a Lemon cream cheese frosting glaze.
1(8oz.) Cream Cheese; softened
2 1/2 C. Powdered Sugar
1 TBSP Lemon juice
Beat until smooth.
Baking Done Fast!