Category Archives: cinnamon buns

"Land of Nod" Cinnamon Buns

Perfect for those busy Christmas mornings. Make the night before and pop it into the oven in the morning. This recipe is taken from The Best of Bridge, The Best of the Best.



20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 tbsp cinnamon
3/4 cups raisins (optional)
1/4-1/2 cup melted butter


1. Grease a 10″ (25cm) bundt pan and add frozen balls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature)


2. In the morning, preheat oven to 350F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.


Whole Wheat Cinnamon Buns

For those who know me well, know that I give away a lot of my baking. These cinnamon buns however, never leave the house as my husband gets very upset if they do. So today is his birthday and I made him this recipe.  It is taken from The Winnipeg Free Press Recipe Swap. It takes awhile to make these buns, but it’s well worth the effort. I found there was melted butter left over after brushing on the dough, so I used the reminder on the outside of the rolls. I also do not add the pecans.




1 tsp white sugar
1/2 cup warm water
1 Tbsp yeast
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 tsp salt
2 eggs
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1/2 cup toasted chopped pecans
1 1/2 tsp cinnamon
3/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 cup toasted chopped pecans
1 cup raisins, plumped by soaking in hot water, then dried
1/4 cup butter

1. In large bowl, dissolve 1 tsp white sugar in 1/2 cup warm water.  Sprinkle in yeast and let rise for 10 minutes.
2.  Meanwhile, heat milk with 1/4 cup white sugar, 1/4 cup butter and 1 tsp. salt.  Cool until lukewarm.
3. Beat eggs. Combine eggs with cooled milk mix and yeast in large electric mixer bowl.  With electric mixer, gradually beat in 1 1/2 cups all-purpose flour. Beat for 2 minutes
4. Stir in whole wheat flour
5. Knead in remainder of all-purpose flour.  Knead on floured surface by pulling dough out and returning pulled-out dough to the center, turn all dough counter-clockwise, add a bit of flour, continue the pull-and-turn to create elasticity in dough until you have used up all the flour.
6. Place dough in a large greased bowl. Turn dough over in bowl to grease all sides.  Let rise in a warm place until double in bulk.
7. Melt 3/4 cup butter, 3/4 cup brown sugar, and 1 1/2 tsp cinnamon. Pour syrup into a 9 x 13 inch greased pan.  Sprinkle chopped, toasted pecans on top.  Set aside.
8. In a medium bowl, combine remainder of brown sugar, cinnamon, pecans and raisins.  Set aside.  
9. Melt 1/4 cup butter
10.  Roll out dough on floured surface. Spread with melted butter and sprinkle on brown sugar and cinnamon mixture.  Roll up and cut into 12 buns.  Place cut side up on top of sticky mixture in the pan.
11.  Let rise in a warm place until double in bulk.
12.  Bake in 350F oven for 20 minutes or until golden brown.  Bake at 325F if using a glass pan (and it may need a few minutes longer).  Allow cinnamon buns to set for 3 minutes.  Invert on to a cookie sheet.