Cinnamon Raisin Pull-Apart Buns

If you love freshly made pastries, this one will become a favorite instantly!  My Cinnamon Raisin Pull-Apart is a hit at parties and holiday gathers, especially around Christmas time.

It’s easy to make, taste bud pleasing, goes a long way and looks scrumptious on the table for family or guests. 

Another thing in its favor is that you can bake this ahead of time.  Simply freeze it in small batches and when needed reheat them in the microwave on reduced settings.

The basic recipe only calls for 5 main ingredients, but it definitely tastes so much better with raisins and nuts.  At first, we only added raisins, but now prefer to include pecans or walnuts as well; both are equally delicious.

There are two options for making these yummy cinnamon buns.  This recipe can be made in the morning and baked later in the day, or let it rest overnight and bake first thing in the morning.  Either way, they are great!

Items you will need: 

cookie sheet, medium mixing bowl, spoon, Bundt pan, plastic wrap.

Prep Time: 8 hours (Don’t panic!)

Bake Time: Approximately 25 minutes

Yields: 4-6 servings

Ingredients

20 unbaked frozen dinner rolls

1 cup brown sugar

1/4 cup instant vanilla pudding mix

2 tsp ground cinnamon

1 stick of melted

½ cup of Duncan Hines classic vanilla ready-made frosting

Optional ½ cup of raisins

Optional ½ cup of walnuts or pecans

Cooking spray

(* For small size batches use ½ the amount of each ingredient except for the butter – be generous!)

Lightly grease a 10-inch Bundt cake pan. Be sure to oil/grease your pan well to prevent your buns from sticking.

For individual servings muffin tins work well, but we make it in a Bundt pan.

Process

Step 1: Place frozen rolls onto a large plate or cookie sheet an let them thaw for about 30 minutes in a cold oven.

Step 2: Mix dry ingredients in a bowl: cinnamon, pudding and sugar.  Stir to mix.  Set aside.

Step 3: Cut individual biscuit rolls into four pieces.  Roll each into a small piece with your hands.

Step 4: Using a spoon, roll each ball of dough into the dry sugar mixture being sure they are covered evenly. Place in the well-greased Bundt pan making sure to go around the pan until all the covered dough balls are evenly distributed in the pan.

Step 5: Pour melted butter over the top evenly covering the dough balls.

Step 6: Cover with a clean, damp cloth or plastic wrap and leave overnight at room temperature to rise.  If you make this in the morning it takes about 8 hours in a cold oven.

Step 7: In the morning or after about 8 hours whichever way you prefer it, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown.

*Decide if you want to do this before or after removing rolls from pan.

Step 8: Turn rolls out onto a large serving plate.

Step 9: Melt ½ cup of vanilla frosting in microwave for 15-30 seconds.  Stir and spoon drizzle over baked cinnamon rolls.

Don't forget to make extra ... freeze and enjoy later!

Cuisinart AMB-95FCP Chef's Classic Nonstick Bakeware

9-1/2-Inch Fluted Cake Pan

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