Get the latest Bun flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/bun Lovely holiday dessert cake http://www.grouprecipes.com/106798/pumpkin-apple-gingerbread-cake.html Great for game day or get together!! http://www.grouprecipes.com/106702/raging-cajun-nawlins-cheese-dog.html From Ingrid Hoffman's Simply Delicioso. She served it with a Pineapple Jalapeno Marmalade . These are really declious buns Recipe from Food Network Note: Walmarts carries the cheese in the diary sections http://www.grouprecipes.com/106538/yucca-buns-with-pineapple-marmalade.html Buttermilk replaces sour cream in my twist on not-too-sweet Bundt cake. http://www.grouprecipes.com/105619/buttermilk-breakfast-bundt-cake.html From Southern Living magazine, I like to use this recipe to fills buns, rolls etc, good to know and have http://www.grouprecipes.com/103531/home-made-cinnamon-bun-filling.html Another in the e-mail i got http://www.grouprecipes.com/103441/mini-mexican-pizza.html This is my attempt at encapsulating my favourite scents of the Thanksgiving holiday season using flour and yeast. Baking these in a 9x13 rectangular pan eliminates the need for precise portion and shaping control, and keeps the edges soft and moist. Makes 8 large (sandwich size) or 12 dinner rolls http://www.grouprecipes.com/103102/thanksgiving-dinner-rolls.html Tantalize your taste buds with this summertime favorite Fresh Peach Delight. From The Rhodes Baking web site. http://www.grouprecipes.com/98971/fresh-peach-delight.html These are slightly sweet rolls that are raised with both a sourdough starter and conventional yeast, filled with a blend of raisins, pumpkin pie spice and a drizzle of golden syrup before being rolled twice into a decadent spiral. Each bite is a surprise! Filling amounts will vary according to personal taste, so aren't included in NI. Full photo tutorial on shaping is here: http://www.flickr.com/photos/reid-bee/sets/72157618339357660/ http://www.grouprecipes.com/93500/raisin-syrup-sourdough-swirls.html Andrew had a couple tubes of crecent rolls and a jar of Nutella that were nearing expiry recently, and I had a partial can of pumpkin left over from some cake I made. We decided to make some filled croissants to use it all up, and wound up having to form spiral buns from the rolled-up dough instead. They came out of the oven perfectly - soft, flaky and with a great balanced filling to dough ratio. The pumpkin Nutella combo forms a whole other taste, not like one ingredient or the other, and any leftovers are great on toast! http://www.grouprecipes.com/92904/nutell---umpkin-crescents.html