Cinnamon Walnut Rasin Bundt Buns - Kraft Recipes Top
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Cinnamon Walnut Rasin Bundt Buns
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Make It

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  • Spray a bundt or tube cake pan with Pam. Mix the butterscotch pudding mix (use pudding as it in powder form) and brown sugar in bowl and break up clumps.
  • Put nuts or raisins (or both) in bottom of pan. Put entire bag of rolls all around, spacing evenly. Sprinkle the brown sugar & Jell-O Butterscotch mix over the rolls. Melt margarine in microwave and drizzle all over the rolls. Sprinkle cinnamon all over the top. Cover the pan with foil and let sit on countertop overnight.
  • Preheat oven to 350°F in morning. Remove foil and place pan in center of oven. Bake 20-25 minutes. When finished cooking and buns are still warm (not hot), turn pan over onto a dish and let buns come away from pan. Remove pan. This works best to allow the sticky syrup to run down the buns. It doesn't take that long to make these but it's the sitting over night that takes the longest.

Special Equipment Needed


Sitting on the counter they will rise overnight. Sometimes the syrup with drip so put something under your pan. While cooking, the buns will get darker on top. They might look like they are burnt. The cinnamon makes it look like that too. Every oven varies. They will soften up too after you flip it over and the syrup drips down. This recipe was given to me by an ex-employer's wife whom received it on a family vacation from a bed and breakfast they stayed at in Pennsylvania. She brought it into work and everyone loved it so much we all had to have the recipe. A few of us have made it several times for friends and family of our own whom also loved it.

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