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!
9-1/2-Inch Fluted Cake Pan
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Labels: Quick and Easy Recipes, Breakfast, Cinnamon
Rolls, Desserts, Favored Cooking, Favored1, Vegetarian, Christmas Recipes,
Holiday Recipes, Cinnamon Raisin Pull-Apart Buns, Monkey Bread, Breads, Breakfast, Bundt Pan
