2 loaves of frozen bread dough, thawed
1 stick of butter or margarine
1 cup of brown sugar
2 teaspoons of vanilla
2 teaspoons of powdered cinnamon
2 tablespoons of milk
I large package of vanilla pudding (kind you cook)
1/2 cup of chopped walnuts
1 stick of butter or margarine
1 cup of brown sugar
2 teaspoons of vanilla
2 teaspoons of powdered cinnamon
2 tablespoons of milk
I large package of vanilla pudding (kind you cook)
1/2 cup of chopped walnuts
Thaw the two bread loaves in the refrigerator well ahead of time. Grease
the sides and bottom of a 9 x 12-inch baking pan. Pinch off one-inch
pieces of one loaf of dough and place them randomly in the greased pan.
In a sauce pan heat—DO NOT BOIL—the stick of butter or margarine,
brown sugar, vanilla, cinnamon and milk. Heat them until they are well
blended. Remove from heat and stir in the vanilla pudding. Pour mixture
over the dough in the pan. Then take the second loaf, break off one-inch
pieces and place them randomly in the pan between the other pieces.
Allow the dough to rise to the top of the pan, and then bake 35 to 40
minutes at 350 degrees. Thump the middle to test if done. Invert onto a
cookie sheet or large piece of foil to speed cooling. You can put it back in
the baking pan when cool.
the sides and bottom of a 9 x 12-inch baking pan. Pinch off one-inch
pieces of one loaf of dough and place them randomly in the greased pan.
In a sauce pan heat—DO NOT BOIL—the stick of butter or margarine,
brown sugar, vanilla, cinnamon and milk. Heat them until they are well
blended. Remove from heat and stir in the vanilla pudding. Pour mixture
over the dough in the pan. Then take the second loaf, break off one-inch
pieces and place them randomly in the pan between the other pieces.
Allow the dough to rise to the top of the pan, and then bake 35 to 40
minutes at 350 degrees. Thump the middle to test if done. Invert onto a
cookie sheet or large piece of foil to speed cooling. You can put it back in
the baking pan when cool.
| Make these from bread dough available in the freezer case. |
| The Breakfast Anytime Chef presents ... Cinnamon Buns at The Fatted Café |
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