1 (1 lb.) loaf frozen bread dough (Bridgford) or 1 (25 oz.) pkg. frozen rolls (Rich's)
1 (3-4 oz.) pkg. regular vanilla pudding mix (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. butter, melted

Thaw bread dough in refrigerator or on counter top (do not leave too long). Quarter loaf lengthwise; cut each in eighths to make 32 cubes. Combine dry pudding mix, brown sugar and cinnamon in a container with a lid.

Melt butter in a small bowl. Roll each dough cube in butter, then "shake" in dry pudding, sugar and cinnamon mixture. Place in greased tube pan or 8 or 9 inch cake pan distributing cubes evenly in pan. Top with any remaining butter and or pudding mixture.

Cover; let rise until nearly double, 1 to 1 1/4 hours (or cover pan with saran wrap and towel and place in refrigerator overnight). Bake in 350 degree oven for 30 minutes. Invert over a large dinner plate, adding any residue of syrup in pan to top of loaf. (Caution: The syrup mixture is very hot! Be careful when inverting on plate.)