Land of Nod Cinnamon Buns

Land of Nod Cinnamon Buns

148 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    15 h
Recipe by  S PROBY

“Easy over night cinnamon buns that are gooey and rich.”

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Adjust Servings

Original recipe yields 20 servings



  1. Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
  2. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

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Reviews (148)

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I am confused, do you prepare the pudding mix? Or just use the powder? I have tried it both ways!



This is a family tradition at our house. I make this on Christmas Eve and keep in the fridge overnight (to prevent over-rising). Christmas morning I let it set at room temperature for 45 minutes, or until double. I use Rhodes Frozen Roll dough 24 and cut them in half. Roll them in the dry cook and serve pudding.(sprinkle remaining dry pudding over the top of rolls). I melt 1/2 C. butter and 1/2 C brown sugar in the microwave to make a syrup and pour that over the top. This recipe is fabulous, thank you for sharing!



Yummy! These were great. Everyone loved them. Also, I added pecans and made frosting to go over them (2 cups powdered sugar, 3 tbsp. melted butter, 1/2 tsp. vanilla & 3 tbsp. milk) and they were definitely a hit. Will make again!

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Amount Per Serving (20 total)

  • Calories
  • 430 cal
  • 22%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 79 g
  • 25%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 832 mg
  • 33%

Based on a 2,000 calorie diet



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Soft, Moist and Gooey Cinnamon Buns


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Apple Cinnamon Buns