A delightful twist on the classic sweet rolls, these Citrus Cinnamon Pull-Apart Rolls are perfect for a cozy breakfast or brunch.
Spray a Bundt pan with nonstick spray and sprinkle half of the chopped almonds evenly at the bottom.
Ensure the almonds are evenly distributed to create a nice crust when inverted.
Arrange the frozen bread dough rolls in the prepared pan, spacing them evenly.
Leave some space between the rolls to allow for expansion during rising.
In a mixing bowl, combine melted butter, orange liqueur, orange zest, cinnamon, brown sugar, salt, and vanilla extract.
Mix until the sugar is fully dissolved for a smooth sauce.
Pour the prepared sauce evenly over the arranged rolls.
Ensure the sauce covers all rolls for even flavor distribution.
Sprinkle the remaining chopped almonds, golden raisins, dried cranberries, and instant butterscotch pudding mix over the rolls.
Distribute the toppings evenly for a balanced flavor in every bite.
Cover the pan with foil and let it sit overnight at room temperature to rise.
Place the pan in a warm spot to ensure proper rising.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for consistent results.
Bake the rolls in the preheated oven for 40 minutes, covering with foil during the last 10 minutes if browning too quickly.
Check the rolls for doneness by tapping; they should sound hollow.
Invert the pan onto a serving plate and let it cool slightly before serving.
Invert carefully to avoid breaking the rolls, and serve warm for the best experience.
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