Land of Nod Cinnamon Buns
2015-10-27 18:30:57
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Ingredients
- 20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
- 1 cup brown sugar
- 1/4 cup vanilla instant pudding
- 1-2 Tbsp. cinnamon
- 3/4 cup raisins (optional)
- 1/4-1/2 cup melted butter
Instructions
- 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!
- 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?
The Best of Bridge https://www.bestofbridge.com/
Gas prices are so high I asked for five dollars worth and the attendant sprayed a little behind my ear.
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?
Hi Ashley, A 9 x 13 should be absolutely fine – you may just have to adjust the baking time a little to make sure it’s baked evenly
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Shouldn’t you bring in the cat?
Yes, do bring it back in 🙂
Which edition of the best of bridge did this first appear
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!
I wonder how long you would wait if you wanted to make in morning to serve for the afternoon
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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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.
Oops! Yes, springform pans tend to leak…
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Hi there!! We love these Christmas morning must haves. Is there a trick to make them a bit more syrupy?
You could experiment and drizzle with 1/4 cup of cereal cream just before baking!
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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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I wonder if there are other delicious savoury recipes made with frozen buns
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I just can’t find frozen dinner rolls anywhere! I live in Vancouver BC. Any tips?
Hi Sharron, those frozen dinner rolls are not as readily available as they used to be – we often have to “hunt” them down, too! Sometimes they can be found in the frozen fruit section, other times they are with the frozen pastry and desserts, it varies from store to store. An option is to make bread dough (enough for a single loaf) from scratch and proceed with the recipe. Happy baking.
Sharron, try Save On Foods, I found some at my Nanaimo location. The brand is “Knead to Bake” Frozen Dinner Roll Dough. Be careful to get the “rolls”, though, as the same brand has the frozen “loaves” of bread right next to them. It’s easier to use the rolls !
If they are out of stock in the freezer section, just ask in the bakery department.
I live in Vancouver too and have found them in the frozen section at Save On Foods the last 2 years
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I have made these so many times and they have never come out syrupy. I have a friend that makes them and hers ooze syrup, she has also walked me through making them to make sure I’m doing it correctly. I live in Vancouver (get my frozen dinner rolls from Save-On) and have tried them in different ovens, bought different Bundt pans and it never syrups. Any tips? I’m a good baker and this is the only thing baked good that I fail out every time. What brown sugar and vanilla pudding does everyone use?