Land of Nod Cinnamon Buns


Land of Nod Cinnamon Buns
  1. 20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
  2. 1 cup brown sugar
  3. 1/4 cup vanilla instant pudding
  4. 1-2 Tbsp. cinnamon
  5. 3/4 cup raisins (optional)
  6. 1/4-1/2 cup melted butter
  1. Before you put the cat out and turn off the lights, grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!
  2. In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now, aren’t you clever?
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  1. I plan on making these this weekend. My mom made them when I was a kid. I don’t have a bundt pan can I use a 9×13 or a spring form pan?

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      • Hi Cameron, The Land of Nod Cinnamon Bun recipe first appeared in the Best of Bridge Aces Cookbook (page 29). It can also be found in Best of Bridge Holiday Classics (page 48) / The Best of the Best and More (page 16) / The
        Complete Best of Bridge Cookbooks Volume 3 (page 35). Enjoy!

    • If you wanted to serve them in the afternoon it’s probably best to get everything started as you’re pouring your first cup of coffee – best to give yourself approximately 8 hours for the dough to thaw properly

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  4. I’ve made this recipe many times… you can use a spring form pan if you wish, but make sure you bake it on a cookie sheet, or else you will end up with melted butter and sugar dripping all over the bottom of your oven. I found this out the hard way.

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  7. What book is this recipe from. It won’t print for me but I have most of the books.. Just cant read right now due to eye surgery. Would like to put a book mark on this page.

    • Hi Carol, the recipe you’re looking for can be found in the following books:

      Aces (page 29) / Best of Bridge Holiday Classics (page 48) / The Best of the Best and More (page 16) / The
      Complete Best of Bridge Cookbooks Volume 3 (page 35)

      Happy Holidays!

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