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Cranberry Orange Sticky Buns

1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed
½ (3 oz) pkg cook and serve butterscotch pudding mix
½ cup sugar
1 tsp cinnamon
Zest of 1 orange
¼ cup chopped pecans
¼ cup dried cranberries
½ cup melted butter

Lightly grease a 12 cavity muffin tin. In a small bowl, mix together dry pudding mix, sugar, cinnamon, and zest of orange. Drizzle 1 teaspoon of melted butter into each cavity. Sprinkle equal portions of nuts and cranberries in each cavity. Place 1 tablespoon of sugar mixture in each cavity. Top sugar mix with 2 pieces of roll dough, and brush with melted butter. Let rise until double in size. Bake in a preheated 375° oven for 20 minutes or until lightly browned. Remove from oven and immediately turn upside down out of pan. Serve warm

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