Christmas Morning Bundt

Christmas Morning Bundt

Shermie

"We have made this every Christmas morning since I found it about 16 years ago in the local newspaper. (I wish I knew who to give credit to for it.) It is a make the night before recipe, then set it out to rise the next morning, and bake. Easy to adapt with the amount of spices or adding nuts. Very easy for a busy Christmas morning."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 6 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  1. Cut rolls in 1/2 sized pieces.
  2. In a separate bowl, mix all other ingredients together.
  3. Dip rolls in mixture and place in large bundt pan sprayed with non-stick spray.
  4. Cover bundt pan and the separate bowl of leftover mixture with plastic wrap and refrigerate both overnight.
  5. In the morning, remove wrap and slowly pour leftover mixture over rolls.
  6. Cover again with wrap and let rise at room temperature until rolls barely reach the top of the pan.
  7. Remove wrap and bake at 350 degrees for 35 minutes. Do not under bake. Remove from oven and immediate invert onto serving platter.
  8. Wait 5 minutes. Cut into serving sizes with the option of sprinkling with syrup and/or powder sugar.

Reviews

Read all reviews 0

Other stories that may interest you