When I went over to a friend's house for brunch a while ago, I was thoroughly impressed with the spread she put on, but was especially astounded by the beautiful pull-apart cinnamon buns (which disappeared the quickest). I had never seen or tasted anything more delicious and have made it several times since - it's always a hit. Although the original recipe is to-die-for--and I'm not one to restrict rich and delicious foods--I thought I'd put my Dietitian hat on and see if I could "healthify" the recipe a bit.
I didn't want to alter it too much as not to ruin it, but found that adding some whole grain oats, and decreasing the sugar and butter slightly, still rendered a delicious product. Paired with over-medium eggs and fruit salad, this breakfast is one of my all-time faves.
Adapted from Best of Bridge's "Land Of Nod Cinnamon Buns"
Ingredients
Directions
Before going to sleep, grease a 10″ bundt pan and add frozen rolls to it.
Sprinkle with brown sugar, pudding powder, cinnamon, oats and raisins.
Pour melted butter over all.
Cover with a clean, damp cloth and leave out on the counter at room temperature.
In the morning, preheat oven to 350 and bake for 25 minutes.
Let cool for 5 minutes and then turn out on a serving plate and serve alongside eggs (or Greek yogurt) and fruit salad.
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