Cranberry-Pistachio Sticky Buns

• 1 cup chopped pistachios
• 1/2 cup dried cranberries
• 1 teaspoon ground cinnamon
• 24 frozen bread dough dinner rolls, thawed
• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
• 2 tablespoons 2% milk
• 1/2 teaspoon orange extract

1. Sprinkle pistachios, cranberries and cinnamon in a greased 13x9-in. baking dish. Arrange rolls in a single layer on top.
2. In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.

pistachios, cranberries, ground cinnamon, bread, butter, brown sugar, vanilla pudding, milk, orange extract

Taken from www.tasteofhome.com/recipes/cranberry-pistachio-sticky-buns/ (may not work)