Source: Just Too Sweet
Make twice as much of this as you think you will need or you will never get to taste it. Before I can get a chance to have some, they're all gone. Boo hoo hoo!
1 frozen bread dough, thawed but not yet risen
1 small box cook and serve butterscotch pudding
1/2 cup (1 stick) margarine
3/4 cup brown sugar
1 tablespoon cinnamon
1 can your favorite flavor pie filling
1 cup powdered sugar
2 tablespoons hot water
Dash of almond flavoring
Preheat oven to 350 degrees F. Spray the Bundt pan with nonstick spray to make this turn out easier after baking. Add the pie filling first or spread it throughout the mixture as you add the dough pieces.
Cut the thawed bread dough into four long strips and then cut each strip into eight equal pieces. Place these pieces in the Bundt pan so they evenly cover the bottom of the pan.
Sprinkle the cook and serve pudding on top of the dough pieces.
Melt the butter and add the cinnamon and brown sugar to it. Pour this mixture over the dough and pudding in the Bundt pan.
Allow this to rise until it fills the Bundt pan and then bake for 20 to 25 minutes. Cool only slightly and turn out onto a serving platter. (This is supposed to be this messy).
Combine all glaze ingredients and drizzle the glaze over the slightly cooled sweet rolls. Cut with a very sharp knife into individual portions or just pull off a piece.