This is a simple cinnamon recipe that my mom likes to call ‘Helter Skelter.’ She got this from a coworker in Norfolk, NE in 1976. It’s called ‘Helter Skelter’ because you tear two loaves of frozen bread dough and place it ‘helter skelter’ in the baking pan.
Grease a 13x9-inch baking dish. Sprinkle walnuts into the bottom of the baking dish. Sprinkle about half the raisins with the walnuts.
Tear one bread dough loaf into pieces; add to baking dish and top with remaining raisins.
Melt butter in a saucepan over medium-low heat. Stir brown sugar, pudding mix, milk, and cinnamon with the butter; cook, stirring frequently, until the dry ingredients dissolve completely and the mixture thickens into a caramel-like sauce. Drizzle the sauce over the bread in the baking dish.
Tear remaining dough loaf into pieces and arrange into he pan, filling any empty spots with dough pieces.
Let the dough raise for 2 1/2 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until no longer doughy in the center, about 30 minutes. Cool rolls in pan for 15 minutes.
Turn the rolls out onto a serving platter large enough to contain the sauce that will run off the rolls.
Per Serving: 444 calories; protein 8.7g; carbohydrates 70.7g; fat 14g; cholesterol 20.5mg; sodium 566.2mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.