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
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 but 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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