Wednesday, 17 December 2014

Land of Nod Cinnamon Buns

There are a few staples in my family for Christmas morning breakfast. Christmas sausages from Camrose, Imperial cheese, wifesaver and/or pull apart cinnamon buns. We celebrated Christmas this past weekend and since I was in charge of brunch, my pick was gooey cinnamon buns.

This recipe couldn't be any easier and because you make it the night before, you don't have to worry about rushing around your kitchen at 7am. Bonus: your house will smell amazing when everyone arrives!

Land of Nod Cinnamon Buns
from the Best of Bridge

20 frozen dough rolls
1 c. brown sugar
1 pkg. vanilla instant pudding mix
1-2 tbsp. cinnamon
1/2 c. melted butter

Mix together the brown sugar, pudding powder and cinnamon. Place 10 dough rolls in a bundt pan and sprinkle with half the mixture. Pour half of the butter over top. Add the remaining dough rolls, sugar mixture and pour the rest of the butter over. Cover with a damp tea towel and leave overnight.

In the morning, preheat oven to 350. Bake for 25 minutes. Allow to cool for 5 minutes before turning the pan over onto a plate.

Forgive the paper plate. By the time brunch rolled around, no one felt like dirtying another dish!

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