Creamsicle Dream Bundt

Prep Time: 20 min.
Bake Time: 30-35 min.
Servings: 10-12
Difficulty: Beginning

This Creamsicle Bundt is straight out of your dreams. Sweet and delicious with a bright citrus flavor.

Ingredients

Using Orange Rolls
12 Rhodes Thaw Rise and Bake Orange Rolls, dough thawed but still cold
1 (3.4 ounce) vanilla cook and serve pudding mix (not-instant)
1/2 cup butter
2 teaspoons vanilla extract
1 packet Rhodes Orange Cream Cheese Frosting

Using Dinner Rolls
24 Rhodes White Dinner Rolls, dough thawed but still cold
1 large orange
1/2 cup sugar
1 (3.4 ounce) vanilla cook and serve pudding mix (not-instant)
1/2 cup butter
2 teaspoons vanilla extract
4 oz cream cheese, softened
2 Tbsp sugar
3 Tablespoons orange juice

Instructions

Making with Orange Rolls

  1. Cut orange rolls into quarters and dip in dry pudding mix. Place them, all rolled in pudding mix, into the bottom of a greased bundt pan. Sprinkle any remaining pudding mix over the top.
  2. Melt your butter, once that is melted, empty one of the orange cream cheese frosting bags into the same bowl as the butter, add vanilla extract. Stir to form a syrup. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
  3. Carefully remove wrap. Bake at 350 degrees F for 35-40 minutes with a pan on the rack below to catch any drippings.
  4. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Making with Dinner Rolls

  1. Combine 1/2 cup sugar with the zest of your entire orange. Sprinkle a tablespoon of the mixture in the bottom of a bundt pan that has been sprayed with nonstick spray.
  2. Cut rolls in half and dip in dry pudding mix. Place 24 of them, all rolled in pudding mix, into the bottom of a greased bundt pan. Sprinkle half of the remaining orange zest and sugar mixture over the coated rolls in the bundt pan. Layer the remaining rolls, all rolled in pudding mix, over the orange zest mixture. Sprinkle the remaining orange sugar over the bundt. Sprinkle any remaining pudding mix over the top.
  3. Combine the softened cream cheese with 2 Tbsp sugar and the juice of your orange. Stir well to create orange cream cheese frosting.
  4. Melt your butter, once that is melted, Combine your cream cheese frosting with the butter, add vanilla extract. Stir to form a syrup. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
  5. Carefully remove wrap. Bake at 350 degrees F for 35-40 minutes with a pan on the rack below to catch any drippings.
  6. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Baking Notes

OVERNIGHT METHOD: Complete steps 1 and 2. Place your pan in the refrigerator overnight. Take the pan out of the refrigerator. Make sure dough does not exceed the top of the pan. You may need to let it continue to rise slightly at room temperature. This is a great time to preheat your oven. Follow regular baking instructions on steps 3 and 4.

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