2 loaves Rhodes bread dough, thaw, do not let rise
1/2 c. butter, melted
1 c. brown sugar
1 lg. vanilla pudding mix (not instant)
1/2 c. milk
1/2 tsp. cinnamon

Tear one loaf of dough into small pieces in greased 9 x 13 inch pan. Combine melted butter, brown sugar, pudding, milk and cinnamon; mix well. Pour mixture over first loaf in pan. Tear second loaf in pieces to fill in holes on top. Let rise 2 to 3 hours or put in refrigerator overnight. Bake at 375 degrees for 30 minutes. Invert pan immediately onto platter.