1 pound of store bought dough, or 1 recipe for two loaves of bread brought to the end of the first rise.

1 pyrex 9×13 cake pan or 1 pyrex lasagna pan which is a bit longer and deeper than the cake pan.

spray pan lightly with cooking spray (I like presidents choice canola) this helps parchment to stay in place
lay one piece of parchment paper that comes two inches above top of pan on both ends

on top of parchment spread evenly:

1/3 cup of very soft (but not melted) butter
2/3 cup brown sugar
1 tsp. cinnamon
1/4 cup maple syrup
2 TBLSP. 2% milk or cream

On counter where you are planning to roll out your dough:
sprinkle 1 TBLSP. flour.
Lay dough down and give it a few pokes with your fingers, to flatten
turn dough over and be sure both sides have a very thin layer of flour so it doesn’t stick to the counter or to the rolling pin.
Roll dough out on counter in long narrow strip 10 inches by 20 inches. Your dough should be approx. half an inch thick but can be a bit thinner. Not thicker!

Spread on dough:

1/2 cup very soft butter
3/4 cup brown sugar
2 TBLSP. instant vanilla pudding
1 TBLSP. cinnamon

Roll dough long way, so it is tight but not ‘strangled’.
slice in 1 1/2 inch pieces and place in pan, leaving a half inch between each roll.
The lasagna pan will hold 15 buns
the cake pan will hold 12

Cover with dry tea towel and plastic and place in warm draft free place for 1 hour or until almost double in size

Bake in preheated oven for 25 minutes on middle rack. Tops and bottom should be getting brown but neither should be getting dark or look like they are burning.
if the tops are getting brown cover gently with a piece of foil and continue baking another 15 minutes.

Remove from oven and let sit for 5 minutes. run a knife along the edge of the pan to loosen buns. Place large platter or baking pan over the top of the bun pan and flip (CAREFULLY)
remove parchment.

Enjoy!

Wrap leftovers (haha) in parchment parcels and plastic and freeze.