I made these with the help of my 12 year old granddaughter. She has been helping me since she could sit up on the cabinet and always want to lick the spoon when making something sweet. This was a recipe I got off of the internet. You have to let the dough rise before and after you make the cinnamon rolls , so you have to plan ahead. They were great and I sent them home with her to share with her mom and dad.

You know the drill. Where’s the recipe?

They look great and that was time well spent with your granddaughter.

I got it from a You Tube video. I wrote it down while I watched it but I am unable to find it or the video I watched. Lots of videos to choose from though. I`ll keep looking and post if I find it.

Looks good, but you are going to have to add some chiles or souse vide them for 8 hrs to be accepted around here.

No, no you got it all wrong...You need to ask do you, would you?

TRY THIS

Ingredients
1 bag Rhodes Cinnamon Rolls (12 count - frozen)
1 box Cook & Serve Vanilla Pudding
1 stick of butter
Chopped Pecans if desired

Instructions
Spray 9x13 baking dish with cooking spray. Line dish with frozen cinnamon rolls.
Sprinkle pudding mix over the top of the cinnamon rolls. Melt stick of butter & drizzle on top.
Cover dish with saran wrap. Be sure to spray saran wrap with cooking spray to prevent sticking. Refrigerate overnight.
In the morning, set the cinnamon rolls out at room temperature for 45min - 1 hour prior to allow rolls to rise.
Preheat oven to 350 degrees & bake for 20 minutes. Ice while hot.