I've been making this delicious overnight Christmas morning treat for years. It was a favorite as our children were growing up and now I'm introducing it to the new generation for sleepover breakfast treat. It is as easy as it comes. You can go ahead and make it from scratch if you want but this recipe allows little helpers to get the job done quickly and know that something delicious will be ready in the morning.
- 16 - 18 frozen raw dinner buns (or make your own dough, let rise once, form into buns and freeze on a cookie sheet before they start to rise again)
- 1 small package vanilla pudding powder (unsweetened, not instant) I use Dr. Oetker brand. (available at Neufeld's farm in Abbotsford) Alternately, use two tablespoons vanilla custard powder. Another option is to use a small package of your favorite brand cook and serve butterscotch pudding and cut back on the brown sugar.
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup melted butter
- Generously butter a bundt pan.
- Place dinner buns in the bundt pan.
- Combine vanilla pudding powder, brown sugar and cinnamon and sprinkle over the buns in the pan.
- Drizzle melted butter over the dry mixture, do not mix.
- Cover pan with plastic wrap and leave on the counter to rise 8 - 10 hours or overnight.
- Preheat oven to 350 and bake about 30 minutes.
- Immediately turn over onto a large plate and drizzle with glaze.
- 1 cup icing sugar
- a few tablespoons of milk or enough to make a thick but pourable glaze.
- Drizzle over hot Cinnamon bread.