First things first:  I did NOT use a bundt pan for this recipe because bundt pans are bullshit.  Besides, the instructions explicitly state that a 9 x 13 pan can also be used so deal with it.

A caveat before we get started:  I’m not sure that frozen cinnamon rolls are a thing that can be found in grocery stores anymore.  So, I got the standard refrigerated ones.  It still worked out just fine.

Here’s what you’ll need:

1 Pkg. Frozen Cinnamon Rolls

1 Pkg. of Butterscotch Pudding (regular, not instant)

½ Cup Brown Sugar

½ Cup Butter

Place frozen cinnamon rolls in bundt (or 9 x 13) pan.  Pour dry pudding over the top of the rolls.  Melt together sugar and butter in a saucepan and bring to a boil, stirring constantly. 

Pour over the top of the rolls and let stand overnight in the refrigerator.

Bake in a 350-degree oven for 30 minutes (or less if using a 9 x 13 pan), or until golden brown.

These are…fine.  I mean, it’s 90% factory food so it’s supposed to stroke all those subconscious sweet spots, but that doesn’t mean I’ll be making this again.  This is just so I can get a picture for the cookbook.