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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Snowball Surprise Quick Cookie Recipe

Snowball Nut Cookies

I was browsing through the cookbooks in a local department store when I first came across the Favorite Brand Name:100 Best Holiday Cookies. Thumbing through it I found a section that listed "Christmas Cookie Quickies".

Looking over the selections I found the Snowball Surprise Cookie recipe. The list of ingredients could easily be tweaked to taste, and instructions seemed to be pretty simple.

Having made other recipes similar to this, I knew it was a recipe I wanted to try.

Why I Like the Recipe

There are several things I like about this versatile dessert. You can use any kind of nut or chocolate and can divide the batch to make a different assortment. This way everyone gets their favorite kind of cookie. If you are looking for a holiday dessert or snack, these are a great party treat and look festive on a decorative plate with holiday trimmings.

One of the best things about this cookie is that you can make it ahead of time and freeze it. When guests arrive, take the cookies out of the freezer and let them set for 30 minutes or so and you have a great dessert with no mess. Serve them on a nice cookie tray or dessert dish with a hot beverage while you fellowship with friends around the table. This is something I grew up doing, and we especially liked it when my Aunt sent her famous cookies like this one for Christmas.

The cookbook was right, it is an easy recipe and one that the entire family could do together. I can picture Moms and kids making this in the kitchen, while the Dads and Uncles are watching a game on television. Being a tactile activity it's one that works well for home schooling lessons as well.

I listed 2 hours as a suggested time, but that includes one hour in the refrigerator. If you don't want toasted nuts in the recipe knock off another ten minutes. So you can tell, it's "quick" to actually make the cookie. For people who have allergies, keep in mind that this recipe has nuts, but can be made with just the chocolate.

For a bit of zing, try suggested adding lemon to the recipe.

The Hershey's Chocolate Chip Applesauce Coffee Cake is a great recipe for the fall to make for holiday celebrations, brunch or afternoon tea. It is another one of our favorites.

 

Prep time: 1 hour 30 min

Cook time: 30 min

Ready in: 2 hours

Yields: Approximately 3 dozen 

Ingredients

2 sticks softened butter (one cup)

3/4 cup powered sugar (to be divided)

2 teaspoons vanilla

1 and 3/4 cup all purpose flour

1 cup toasted and finely chopped pecans or walnuts

3 ounces (1 bar) of chocolate candy with or without almonds broken in 1/2 inch pieces (about 36)

1/4 teaspoon salt (optional) I don't use it myself.

Instructions

1.    NOTE: THIS RECIPE HAS NUTS

2.    Toasting the Nuts: On a cookie sheet toast pecans or walnuts 8-10 minutes in the oven at 350 degrees in a single layer. Stir often until golden brown. After cooling finely chop the nuts.

3.    Use parchment paper or lightly grease cookie sheets.

4.    Beat butter and 1/2 cup of powered sugar in bowl until blended. Stir in vanilla. Add salt and flour gradually until blended. Stir in pecans (nuts).

5.    Make 36 round dough balls using a tablespoon. Press chocolate pieces into individual balls and reshape making sure the chocolate is covered by the dough. You can use Hershey's, Rolo's, Reeses or any chocolate that can be cut into smaller pieces.

6.    Place cookies 1 and 1/2 inches apart on the cookie sheet. Chill in the refrigerator for one hour until the dough is firm.

7.    Preheat over to 350 degrees. Bake until edges are slightly browned about 10-13 minutes depending on oven.

8.    Cool for one minute then sprinkle the remaining powered sugar over the cookies covering them completely.

 

Purchase the Holiday Cookie Cookbook

Do you have a favorite holiday cookie?

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