Land of Nod Cinnamon Buns

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    Land of Nod Cinnamon Buns

    Land of Nod Cinnamon Buns

    (176)
    1day35min


    171 people made this

    About this recipe: Easy over night cinnamon buns that are gooey and rich.

    Ingredients
    Makes: 20 

    • 20 unbaked frozen dinner rolls
    • 1 cup brown sugar
    • 1/4 cup instant vanilla pudding mix
    • 2 teaspoons ground cinnamon
    • 3/4 cup raisins
    • 1/3 cup butter, melted

    Directions
    Prep:10min  ›  Cook:25min  ›  Extra time:1day rising  ›  Ready in:1day35min 

    1. Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
    2. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.
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    Reviews and ratings
    Global ratings:
    (176)

    Reviews in English (176)

    by
    92

    I am confused, do you prepare the pudding mix? Or just use the powder? I have tried it both ways!  -  20 Dec 2007  (Review from Allrecipes US | Canada)

    by
    75

    This is a family tradition at our house. I make this on Christmas Eve and keep in the fridge overnight (to prevent over-rising). Christmas morning I let it set at room temperature for 45 minutes, or until double. I use Rhodes Frozen Roll dough 24 and cut them in half. Roll them in the dry cook and serve pudding.(sprinkle remaining dry pudding over the top of rolls). I melt 1/2 C. butter and 1/2 C brown sugar in the microwave to make a syrup and pour that over the top. This recipe is fabulous, thank you for sharing!  -  18 Dec 2007  (Review from Allrecipes US | Canada)

    by
    55

    For everyone that's confused about "sprinkle the pudding mix", think about it. It's pretty clear on what you need to do...sprinkle...the...pudding...mix. Not make the pudding. Why would anyone sprinkle a made pudding...that doesn't even make sense.  -  22 Jan 2011  (Review from Allrecipes US | Canada)

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