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Land of Nod

My dad used to make these cinnamon buns… Land of Nod we called them! There are many versions of this simple recipe online, Mostly all use a combination of frozen dough, sugar, vanilla pudding (or our simple substitute), and salted butter. We love the addition of both raisins and walnuts!

Its pull apart, ooey-gooey, eat fresh out of the oven deliciousness that looks as good as it tastes.

You can buy frozen dough rolls at most grocery stores for this recipe. I have had a hard time finding them recently so have been using frozen white bread loaves! They work just as well! Maybe even better! Use 1.5 loaves for this recipe.

Possibly the best part about this breakfast is the fact that you can prep it the night before. Perfect for Christmas morning! Or maybe New Years Day?!




20 Frozen dough buns, or 1.5 loaves frozen dough loaves of white bread

1 cup

Brown Sugar

1 package

Vanilla Pudding (Substitute: 2 Tbsp corn-starch,  2Tbsp white sugar, 1 Tbsp vanilla extract)

3 tsp


1/2 cup

Donia Farms Sea Salted Butter

1/3 cup


1/3 cup

Chopped walnuts

  1. The night before your breakfast, prep the cinnamon buns. If using the frozen dough buns you can use them immediately frozen. If you are using the frozen loaves of bread you want to let them thaw for about 1 hour before using. This is because you have to cut them into about 2 inch pieces. I typically cut the loaf into slices and then cut each slice in half.

  2. Butter a Bundt pan and set it aside. In a medium bowl, mix together the brown sugar and vanilla pudding mix and cinnamon. If you are using the pudding substitute, mix together the brown sugar, corn-starch, white sugar and cinnamon.

  3. To the bottom of the bundt pan add in half of the raisins and half of the chopped walnuts. Add the frozen dough on top. Next, sprinkle the sugar mixture evenly over the dough. Next, sprinkle the remaining raisins and walnuts over the sugar.

  4. Lastly, pour the melted butter evenly over the sugary dough. If you are using the vanilla pudding substitute, add the vanilla into the butter and then pour over the dough.  Cover the bundt with with a tea towel and leave it on the counter overnight to allow it to rise.

  5. In the morning, preheat the oven to 350.  Bake for 22 minutes. The buns will be golden on the top.

  6. Allow the cinnamon buns to cool for a few minutes before tipping out on a serving platter. Enjoy warm!

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