Into a trifle bowl or medium glass bowl, put 2-1/2 cups pre-baked cinnamon roll cubes.
In a medium bowl, blend together the caramel sauce, rum (if using), orange zest, and juice.
Drizzle the cinnamon roll cubes with 1/3 of the caramel sauce; top with 1/3 of the pears and 1 cup vanilla pudding. Continue to layer in the same manner until you have used all the cubes, sauce, pears, and pudding.
Cover and refrigerate at least 2 hours and up to 24 hours. Spoon the whipped cream over the top of the trifle, or put it in a pastry bag with a large star tip and pipe it onto the trifle. Sprinkle with almonds.
Recipe and photo reprinted with permission from the Wheat Foods Council (www.wheatfoods.org).