Kristine Ritter's Ultimate Pull-apart Coffee Cake

This recipe is an easy, breezy one but wonderful for guests or holidays when on a time crunch. It is wonderful and everyone loves it!! Kristine got it from a Paula Deen publication and I have personally used it several times since she gave it to me last Fall. This is much like a "monkey bread" Thanks, Kristine!!

1. 16-18 unbaked frozen dinner rolls, such as Rhodes
2. 1- 3 oz. pkg. REGULAR(not instant) butterscotch pudding mix
3. 1/2 cup brown sugar, packed
4. 1/2 cup chopped pecans
5. 1/2 cup(1 stick) butter, melted

The night before, place frozen rolls in a well-greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over sugar. Pour melted butter over all. BE SURE melted butter is not hot. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, 8-10 hours. Preheat oven to 350 degrees. Uncover rolls and bake for 30 minutes. Remove from oven and cool for 5 minutes. Invert pan onto serving platter, remove pan. Serve by pulling apart with forks. Makes 6 servings or more.

Delicious Pumpkin cinnamon rolls

Wow!! These are wonderful and I just found them in the October/November "Taste of Home". Have already served them a couple of times and will make them for Thanksgiving and Christmas too. this recipe makes enough for a crowd. Hope you enjoy them and your family too!!!

1. 2 Tablespoons active dry yeast


2. 1/2 cup warm water (not hot)


3. 4 Organic Eggs


4. 1 cup shortening


5. 1 cup canned pumpkin


6. 1 cup warm milk


7. 1/2 cup sugar


8. 1/2 cup packed brown sugar


9. 1/3 cup instant vanilla pudding mix


10. 1/3 cup instant butterscotch pudding mix


11. 1 teaspoon salt


12. 7 to 8 cups unbleached flour (I use King Arthur or Pillsbury)

FILLING:

1. 3/4 cup butter, melted


2. 1 cup packed brown sugar


3. 2 teaspoons cinnamon

ICING:

1. 3 Tablespoons water


2. 2 Tablespoons butter, softened


3. 1 teaspoon ground cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place ina greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 hour.

Punch dough down, divide in half. roll each portion into a 12x18 inch rectangle, brush with softened butter. Combine the brown sugar and cinnamon, sprinkle over dough within 1/2 inch of the edges.

Roll-up jellyroll style, starting with long side, pinch seams to seal. Cut each rectangle into 12 slices. Put cut side down in 2 GREASED 13 inx 9 in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-28 minutesor until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over rolls. Serve warm. Yield 2 dozen