Cinnamon Rolls for a dessert crust I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the pan, then baking it until it is done, about 10 minutes. After this is cooled, I'll add a pudding type filling. Will this work?
I expect the "crust" will puff up significantly since it has chemical leavening agents in it, unlike traditional pastry crust. 

Using pie weights would help. Docking the crust (poking with a fork) would help, but might not work with a liquid filling.

If you prepared the pudding separately, chilled it to semi-firm, then poured it in that might work better. 

If all is a failure, a cup of pudding, with a crumbled cinnamon roll topping sounds pretty good too!