Ingredients
* 4 (10 count) cans biscuits
* 1 cup butter, melted
* 1 1/2 cups sugar
* 3 Tablespoons cinnamon
* Nuts (optional)
* Bundt pan
Method
Preheat oven to 350 degrees. Cut biscuits into fourths. Mix cinnamon and sugar. Shake biscuit pieces in cinnamon/sugar mixture (Ziploc bag works well). Pour 1/2 melted butter in Bundt pan. Layer bread and nuts alternately. Pour remaining cinnamon/sugar over top and add rest of melted butter. …

YOU’LL NEED
Yield: 12 servings
12 Rhodes™ Cinnamon Rolls thawed,
1/3 cups butter, melted
¾ cups sugar
½ cups chopped pecans
½ cups caramel ice cream topping
Instructions
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto …

YOU’LL NEED
Yield: 12 servings
12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
½ cups brown sugar
2 teaspoons cinnamon
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons milk
½ teaspoons vanilla
Instructions
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 …