I am THRILLED to be able to post this recipe on Southern Plate from Laura over at Real Mom Kitchen! I asked Laura if she would like to be a guest blogger, knowing she’d bring us something wonderful, but I was not prepared for this level of splendor!

As soon as she sent me her post, I went out THAT NIGHT to get the ingredients. I have made this TWICE already! It is so impressive and so very pretty when you turn it out. My husband’s first words after tasting this were “Good Grief! Why haven’t we had this before?!”

I know you’ll enjoy Laura’s post as much as you’ll enjoy this wondrous recipe!

This recipe is what I always serve on Christmas morning.  On Christmas day, we have lunch at my parents house and dinner at my mother-in-laws house, so we just need a little something to get us going in the morning.  I have adapted this recipe from several different other recipes that I have.  It’s perfect because I put it together the night before.  Then, when I get up in the morning it’s already to put in the oven while we open presents.  I serve it with a glass of milk, juice, or hot chocolate.  This would also be a wonderful addition to any brunch.  I have also included instructions on how to make a cinnamon variation.

This is what it looks like the night before.  Just cover with sprayed plastic wrap and tuck it into your COLD oven before you head off to bed.

In the morning, this is what you’ll find waiting for you.  Take the plastic wrap off and preheat your oven.  When the oven is heated, just pop this baby in the oven.  Check during the last 5 minutes.

If the top is getting too brown, just lay a piece of foil on top.

When it’s done cooking immediately invert it onto a plate or serving dish.  Isn’t it beautiful?  Now, let it cool just a bit before you put the icing on or the icing will all end up on the plate and not on you pull-aparts.
After icing, you’re done!  Time to enjoy!  I just use a serrated knife and cut it into slices.

Christmas breakfast has never been so easy!

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen, I use 16)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries

1 orange ring, grated

½ cup butter or margarine, melted

Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan.  Arrange rolls evenly in pan.  Mix sugar and dry pudding together and sprinkle over rolls.  Combine orange rind with melted butter and spoon over rolls.  Cover pan with sprayed plastic wrap.  Place pan in cold oven overnight (8 to 10 hours).  Remove rolls from oven.  Preheat oven to 350 degrees.  Remove plastic wrap from pan and bake for 25 min.  Immediately invert pan onto a serving platter.  Cool slightly and drizzle with frosting.

Frosting

1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice

To make the same thing in a cinnamon version you can use:

¾ chopped nuts in place of the cranberries

4 oz package of butterscotch pudding in place of vanilla pudding and sugar

½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind

Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice.)

Be sure to visit Real Mom Kitchen!

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