And “Nod” you will after you enjoy a few of these. These cinnamon buns are a family favourite and an absolute Christmas morning must. I have fond memories of Christmas morning – waking up to the smell of these cinnamon buns in the oven, running downstairs to see if Santa came (of course he did!). Nowadays, even this year, CH and I lazily walk downstairs at my parents, grab a cup of coffee and slowly come-to. However, the minute these are out of the oven, it’s fair game and my brother and CH argue as to who gets the first one. This year, there were some unhappy grumbles as they had to wait a few extra minutes – as my Dad shot (and I staged!) these beautiful pictures so I could post them for all of you.
This is a tried and true recipe and a simple one too – as long as you are a little organized the night before. However, I’ve had difficulty making these in Ontario, because I can’t seem to find the frozen dinner rolls anywhere. CH and I went to 4 different stores in the downtown core searching for them, to no avail. I have plans to deconstruct the buns soon, so we can enjoy these more often, but for now they are a special Vancouver treat and I hope they become a favourite of yours too!
Land of Nod Cinnamon Buns (or Monkey Bread – KSC!)
- 20 unbaked frozen dinner rolls
- 1 cup brown sugar
- 1/4 cup instant vanilla pudding mix
- 2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1/2 cup walnuts, diced (optional)
- 1/3 cup butter, melted
- 1 tsp butter for greasing the pan
Lightly grease a 10 inch bundt cake pan with butter.
Place the frozen rolls into the bundt pan and sprinkle the top with the brown sugar, pudding mix, ground cinnamon, raisins and walnuts. Pour melted butter over the rolls and cover the pan with a clean, damp cloth. Leave the covered rolls on the counter overnight at room temperature to rise.
In the morning, preheat the oven to 350 degrees. Bake the rolls (they will have doubled in size) for 25 minutes or until golden brown. Remove from the oven and allow to cool for 5 minutes.
Flip the bunt pan over onto a serving plate and serve warm.
Recipe from JBean’s Mom and as found in The Best of the Best of Bridge – Vol. 1