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BUBBLE BREAD

Recipe Introduction


Elouise Miller





List of Ingredients



• 1/2 stick oleo
  
• 1/2 C. brown sugar
  
• 1 C. sugar
  
• 1 t. cinnamon
  
• pecan halves
  
• maraschino cherries
  
• 1 stick oleo
  
• 24 frozen rolls
  






Instructions



1. Melt 1/2 C. brown sugar and ½ stick of oleo in pan and pour in bundt pan.
   
   
2. Arrange pecans and cherries in pan.
   
   
3. Mix 1 C. sugar and 1 t. cinnamon. Set aside.
   
   
4. Melt 1 stick oleo in small pan. Dip each roll in butter, then in cinnamon/sugar mixture. Arrange in bundt pan.
   
   
5. Mix rest of oleo and sugar/cinnamon mixture. Drizzle over top of rolls.
   
   
6. Let stand on counter top over night.
   
   
7. Bake at 350° for 30 minutes. Let set 10 minutes before turning out onto platter.