For Christmas morning breakfast, it's our tradition to have cinnamon buns.
They are time consuming and require a little advance planning to make it to the table.
I usually bake them ahead of time and pop them in the freezer so they are all ready to go.
This year I wasn't motivated, so, I purchased ready made cinnamon buns.
But, then! This recipe flashed across my screen and suddenly,
I knew what had to be done. And, that's what I did.
I found that following the recipe exactly resulted in too much bread.
(My instructions are similar to the ones on the side of the bag of frozen buns).
(My instructions are similar to the ones on the side of the bag of frozen buns).
So, the number of buns required has been reduced, which is how we all prefer it.
And, did I mention that they almost pass for the real deal?
They're scary. Scary good. :)
Follow these simple instructions in order to have some amazing cinnamon buns
fresh from the oven in the morning. Your loved ones will love you (more) for it.
Go to the freezer section of your grocery store and pick up a bag of
unbaked frozen white dinner rolls.
Generously grease a bundt cake pan with butter,
and lay 12 rolls in the bottom of it ~ they may overlap a little.
In the morning, preheat oven to 350 degrees F and remove
plastic from buns. Bake for 20 to 25 minutes until golden brown.
Turn out (top side down) onto serving plate and
allow to cool a little before glazing.
Drizzle over cinnamon buns and serve immediately.
They are best warm and eaten all up on the first day.
(That's never been a problem around here).
Enjoy! (Just not too often...wink.)
I need to follow my own advice on this one.
With Love, Camille
They're scary. Scary good. :)
Follow these simple instructions in order to have some amazing cinnamon buns
fresh from the oven in the morning. Your loved ones will love you (more) for it.
Go to the freezer section of your grocery store and pick up a bag of
unbaked frozen white dinner rolls.
Generously grease a bundt cake pan with butter,
and lay 12 rolls in the bottom of it ~ they may overlap a little.
Sprinkle with 2 Tbsp Bird's Custard Powder, 1/2 cup brown sugar,
and 1 Tbsp ground cinnamon. Pour 1/2 cup melted butter over all.
If you cannot get your hands on Bird's...then, any cooked
vanilla pudding powder will do. You use it in the powdered state.
If you cannot get your hands on Bird's...then, any cooked
vanilla pudding powder will do. You use it in the powdered state.
Cover with plastic wrap and set on counter for about 8 hours (overnight).
In the morning, preheat oven to 350 degrees F and remove
plastic from buns. Bake for 20 to 25 minutes until golden brown.
Turn out (top side down) onto serving plate and
allow to cool a little before glazing.
Whisk together icing sugar, cream and vanilla extract
until a barely pour-able glaze is made.
They are best warm and eaten all up on the first day.
(That's never been a problem around here).
Enjoy! (Just not too often...wink.)
I need to follow my own advice on this one.
With Love, Camille
8 comments:
Camille,
These look amazing… both the recipe and the pictures are just beautiful. I am going to love having this recipe and am going to pin it. I have often used ready made frozen bread dough, it does help the time factor issue as you said, and it tastes like homemade. I like the idea of the Birds Custard Powder. I remember my Mom using that when I was growing up. We lived in UK when I was little and that was one of the memories I have. I like to see what Those Mennonite girls are cooking too… they have some wonderful recipes. I like your adaptation. Perfect for Christmas morning… or any special occasion. Thanks for the post. Have a great week.
Blessings,
Pam
Oh my they look delicious... I can just smell them too, lol! Will have to try these one day soon. Hope everything is good with you and your family.
Blessings,
Jill
I have never heard of Birds Custard powder before. I will have to check Amazon. It sounds interesting. Oh and yummy!!!!!
Sounds simple and looks delicious! I don't think I have ever heard of the Bird's Custard Powder. I may have to find this online. Not sure if our grocery carries it. Thanks for sharing and have a marvelous day!
Sounds and looks delicious! Will have to try them some time.
Dear Pam ~ No wonder you love *tea time*!! I didn't know you lived in the UK when you were little. :) I am sure you will like these...so yummy and soooo easy! Thank you for your kind encouragement on the photos....you do such a lovely job on yours. :)
Dear Jill ~ Thank you, sweet friend. I hope you like them as much as we do. :)
Dear Nikki ~ Actually, it is wonderful made into custard and served warm over any yellow or white cake. It's very British. I've altered the recipe to show that any cooked pudding powder will work (in its uncooked state). Hope that helps! :)
Dear Patty ~ Any cooked pudding powder will work as a substitute...sorry I didn't mention that before. I hope you like it if you do make it. :)
Dear Angela ~ Dear me....they really are scary! (Too easy for words and delicious...a dangerous combination!) Hugs to you. :)
With Love,
Camille
Oh yum, these look really good!! Can't wait to try them! Adding another recipe from you to my recipe box. :-) Funny thing about the Bird's custard powder, I made Nanaimo bars for the first time (I know, right?) just this Monday and wouldn't you know, it called for that in the recipe. I had never heard of it before and I just bought some two days ago! How weird is that? Lol
Dear Esther ~ Now that you have Bird's in your cupboard, the possibilities are endless! ;-) I am sure your crew will like these...and, they are soooo easy. Hugs all around. With Love, Camille
Post a Comment