Orange-Cranberry Pull-Apart

Super easy and so sweet and yummy. Prep time includes thaw and rise time.

• Ready In: 3 hrs
• Yields: 1 cake

Ingredients

• 24  rhodes  frozen yeast dinner roll dough, thawed but still cold
• 1 (3 1/2ounce) box  non-instant vanilla pudding mix
• 1⁄2 cup sugar
• 1  orange rind, grated
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1⁄2 cup dried cranberries

• Glaze

• 1  cup powdered sugar
• 1  tablespoon butter, melted
• 2  tablespoons  fresh orange juice

Directions

1. Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan. Remove wrap and bake at 350°F 30-35 minutes.
2. Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts.