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


















































