cinnamon rolls, breakfast, Italian



-Italian Sweet Buns-

-Cooking on Huckleberry Hill-

Have fun making this recipe.

Servings size: 6-8


1 thawed family size bread loaf (sold in the frozen food section of local market)

1/3 cup all-purpose flour

½ cup light brown sugar

½ tsp. nutmeg

1/3 cup granulated sugar

1 cube non-salted butter (1/2 cup)

3 tsp. chopped walnuts (optional)

4 TBS raisins or dried cranberries (optional)


1-cup confection sugar

4-6 tsp. water


Pre-heat oven to 375 degrees

Make sure to pre-thaw frozen bread dough according to package directions. Once the dough is thawed cut dough into 6-8 even size pieces.

Mix light brown sugar, granulated sugar and nutmeg into a small bowl. If desired, add 3 tsp. chopped walnuts and 4 Tbs. raisins or cranberries

Lightly flour a cutting board. Press each dough piece into a long rectangle shape.

Cut small pieces of butter and place the butter pieces on top of the long rectangle dough pieces, leaving space between butter pieces.

Sprinkle the sugar and nutmeg mixture (with optional walnuts, raisins or cranberries) evenly onto each rectangle piece of dough.

Roll each rectangle into a long tube, roll and place on lightly greased baking pan, two inches apart.

Take a heavy duty paper towel or clean kitchen cloth and saturate with warm water. Place this warm cloth on top of rolled buns. Allow to rise for 60-90 minutes.

Bake 18-25 minutes at a pre-heated 375-degree oven. Once out of the oven allow to sit for 5-10 minutes.

Prepare frosting: mix powdered sugar with water and ¼ tsp. vanilla flavor or ¼ of scraped bean until “gooey”. Drizzle frosting on top of each bun. Best enjoyed warm.



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