Pull Apart Cinnamon Rolls

Years ago our son  became friends with a classmate which resulted in our families becoming friends all through their school years together. He once visited their home and they had this recipe while he was there. He raved about it for days which made me finally ask for the recipe. Now, every Christmas morning this is our breakfast. It has been for years, and I hope maybe someday he will keep up this tradition with his family.

I will warn you, this is far from a healthy breakfast, although it is cream cheese free:) This is what makes it all the more special. It’s the one day a year I make it and enjoy it and don’t worry about what’s so bad about it.

Pull Apart Cinnamon Rolls

2 loaves frozen bread dough

1/2 c. butter(1 stick)

1 cup brown sugar

1 lg box cook n serve vanilla pudding

2 TBSP milk

1/2 tsp. cinnamon

Defrost the bread for 1 hour so it is easy to handle and cut. Cut each loaf into 4 parts lengthwise then cut into 1 inch pieces.

Grease 9×13 cake pan and put the pieces from one loaf in a single layer. Melt all the other ingredients together over low heat until smooth. Pour this over the bread pieces. Next, take the pieces from the second loaf and fill in the spaces. Let it rise for about one hour.

Bake at 350 for 30 minutes.

Let it cool for about 15 minutes and turn it over onto a large plate.

Enjoy the ooooy gooooy yumminess with your family.

Zucchini Bread

Garden harvest time is the best time in our home. One of the highly requested recipes for breakfast, snack or honestly anytime is my zucchini bread, with a little added surprise, pineapple.

Whip up a batch and give it a try.

Zucchini Bread

2 eggs

2 cups sugar

1 cup vegetable oil

2 tsp. vanilla

3 cups all purpose flour(1/2 whole wheat and 1/2 all purpose work well also)

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

2 cups shredded zucchini

1 (8oz) can of crushed pineapple, undrained

In a mixing bowl, beat the eggs, oil, sugar and vanilla together. Combine the dry ingredients, and stir into the egg mixture.

Do not over stir. Fold in the pineapple and zucchini. Spray two loaf pans and divide the batter between the two.

You could also make muffins with this batter if you wish. I made both this time, one loaf and one batch of mini muffins.

Bake at 350 for 60-70 minutes for loaves, 30-40 minutes for muffins. Cool in the pan, before removing to a wire rack.

This recipe freezes well.