A delightful and easy-to-make pull-apart bread, perfect for breakfast or brunch.
Grease the tube pan with butter to prevent sticking.
Ensure the pan is evenly coated to make removing the bread easier.
Sprinkle the raisins evenly at the bottom of the pan.
Distribute the raisins evenly for consistent flavor.
Combine the cinnamon and white sugar in a mixing bowl.
Mix thoroughly to ensure an even coating.
Roll the frozen bread rolls in the cinnamon sugar mixture to coat.
Shake off excess sugar to avoid clumping.
Place the coated rolls into the tube pan, arranging them evenly.
Layer the rolls to allow even rising.
Sprinkle the vanilla pudding mix and brown sugar over the rolls.
Spread evenly for consistent sweetness.
Drizzle melted butter over the top.
Ensure the butter is evenly distributed for a moist texture.
Cover the pan and let it sit in a cold oven overnight to rise.
Cover with a clean cloth to protect from drafts.
Preheat the oven to 350°F and bake the bread for 25-30 minutes.
Check for doneness by tapping the top; it should sound hollow.
Remove the pan from the oven and let it cool slightly.
Cooling helps the bread hold its shape when removed.
Flip the pan onto a serving plate to release the bread.
Tap the pan gently to release the bread if it sticks.
