I only use the cooked version of the pudding. I prefer Butterscotsh for a better flavor and use pecans instead of walnuts. Other options are to also add coconut ( this is very popular!), raisins or craisins, or whatever your heart desires! Because there is a lot of sugar in the pudding mix, I only use 1/2 cup brown sugar, melted with 1/2 cup butter and a dash of vanilla. 18 - 20 frozen buns, cut in half, fills a bundt pan perfectly. For a larger crown, I have used 24 -30 in a 9 x 13" cake pan ( adjust recipe accordingly ) with great success. Your guests will be amazed when you take fresh baked cinnamon buns out of the oven. Because they are "pull apart" buns, it is easier to handle by cutting them in half. Leaving them at room temperature for 15 min. Makes them easy to cut.
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I only use the cooked version of the pudding. I prefer Butterscotsh for a better flavor and...