Monday, December 22, 2014

Easy Frozen Roll Cinnamon Bread


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
  1. Generously butter a bundt pan.
  2. Place dinner buns in the bundt pan.
  3. Combine vanilla pudding powder, brown sugar and cinnamon and sprinkle over the buns in the pan.
  4. Drizzle melted butter over the dry mixture, do not mix.
  5. Cover pan with plastic wrap and leave on the counter to rise 8 - 10 hours or overnight.  
  6. Preheat oven to 350 and bake about 30 minutes.
  7. Immediately turn over onto a large plate and drizzle with glaze.
Glaze
  • 1 cup icing sugar
  • a few tablespoons of milk or enough to make a thick but pourable glaze.
  1. Drizzle over hot Cinnamon bread.




27 comments:

  1. awww...what a great photo of the little one waiting for the cinnamon buns.
    All the best to you and your families in this holiday season and the New Year.
    Thank you for the blog too. First thing I checked every morning.
    Ursula

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  2. Now that's a wonderful tradition - I can smell them baking.... If making them from scratch Lovella - should the dough be frozen before the overnight rising or doesn't it matter?

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    1. Rosella, I am not sure, but I would probably try to put the complete ring in the refrigerator overnight with dough that has not been frozen. Try that and let us know if it works. Otherwise, I would make dough, let it rise once and then punch it down, make into little buns, freeze them and then make this recipe. I freeze pizza dough all the time and it works great. The reason I like this recipe is because I can have a package of frozen rolls in the freezer to make less work on Christmas eve.

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    2. Thanks Lovella - that sounds great and I'll let you know how it works if I get it made.

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  3. Lovella is that instant pudding mix or cooked pudding mix?
    I love the picture of your grandson waiting for his treat.

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    1. Bev, it is the kind that needs to be cooked. I've clarified that in the recipe. Thanks.

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  4. Thank you! This is just what I need for Christmas morning!

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  5. Isn't this the same recipe called The Land of Nod' by Best of the Bridge?...very good

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    1. Looking at their recipe, I see it is similar but the ingredient list is different. My recipe is not as sweet and I don't use instant pudding. There are many similar recipes with the same idea.

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  6. Looks delicious! I am a little confused. Do you use the pudding powder or do you cook the pudding first? Also do you make one layer?

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    1. I'm sorry it is so confusing. The pudding type is the type that needs cooking. Is not instant. In this recipe you use only the powder and do not actually cook the pudding first. The rolls end up slightly overlapping but there is not two full layers.

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  7. "1 small package vanilla pudding (unsweetened and needs to be cooked)"
    To me it is very clear: Cook the pudding first.

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    1. I disagree, the instructions say; "Drizzle melted butter over the dry mixture".

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    2. Yay... you are right! The pudding is used dry to sprinkl.e

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  8. Oh my, you are right. I thought I understood, but now I am TOTALLY confused. This is probably not a recipe for a beginner like me.

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  9. I think you use the cooked type of pudding but don't cook it. As it says combine pudding sugar and cinnamon and sprinkle over buns. If the pudding is cooked, you wouldn't be able to sprinkle it.

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    1. You are perfectly right. I changed the instructions a bit to clarify. Thanks for helping.

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  10. an again Lovella !! most of your viewers don`t under stand!! maybe be more details

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    1. "most" of your viewers don't understand?! I'm trying to imagine what a mess it would be to cook the pudding and pour it over the rolls!

      Love your recipes - even though I don't cook much anymore. They're just plain fun reading - and well-written and easy to follow.

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  11. I've treated myself to the 2 cookbooks for Christmas. I use your recipes all the time from the blog anyway. I'm looking forward to lots of relaxing reading. God's blessings on all of you Angharad

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  12. I would love to make this, and i do understand dry pudding directions, but i'm not sure about "unsweetened" pudding. Sorry if i am adding to confusion for people. I love your blog, and your recipes are so very good. God bless you all!

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    1. Not all pudding mixes having sweetener added. If you want to use a package that has sweetener, go ahead, just adjust how much brown sugar you use.

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  13. I'm so looking forward to making these tomorrow morning, but when i went shopping, i could not find any unsweetened cooked pudding boxes. You mention that not all mixes have sweetener added, but i couldn't find any that didn't. Is there a certain brand other than the Jello brand or no name that i could look for? Also you mention a small box. All the cooked versions i saw were the 135g size. Is this too much? It seems like a lot when alternatively you use 2 tbsp of custard powder..... please help. Thanks.

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    1. I don't know of any other brands that allow you to add the sugar yourself, other than Dr Oetker or in the case of Custard Powder, Birds Eye.
      Your bread will turn out just fine if you use about 100 grams of the package you bought. The cooked brands with the sugar added are going to be a larger amount because of the sugar added. Just cut back on the brown sugar if you use the sweetened brand. Merry Christmas to you and your family.

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  14. I thought the unsweetened (Sugar-free listed on outside of box) ones were right there with the regulars, but I've never used unsweetened puddings or jellos, so I'm not the one to ask. Also, I don't know "grams"; the US puddings/jellos are 3 oz if small box, 6 oz is large.

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    1. Yes they are, however those are not not "unsweetened" as you indicated. They don't have sugar but they do have artificial sweetening. So you would also have to cut the sugar with these. I'm not sure how much sugar you would need to cut, but i'm thinking by half??

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