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Mom's
Easy Sticky Buns
My
mother, Minnie O'Dell gave this recipe to me. It is easy to
make, very tasty, and not too sweet. There are 36 Rhodes Frozen
Small Dinner Rolls in each 48 ounce package. Depending on the
temperature of the room, the dough will need to set 3 to 8 hours
to rise.
Lightly
grease a 12 cup capacity heavy gauge Bundt pan.
Place in Bundt
pan:
24 Rhodes
Frozen Uncooked Small White Dinner Rolls
In a medium
size bowl, stir together:
1/2 Cup
Firmly Packed Brown Sugar
1 Teaspoon
Cinnamon
1 Small
Package Butterscotch
Pudding, (NOT instant)
Sprinkle
the dry mixture over the top of the frozen rolls. Don't be
concerned about layering the dry mixture and the rolls. As the
rolls bake, the sauce will work its way to the bottom of the
pan.
Drizzle
over everything:
1/2 Cup
Margarine, melted
Set the uncovered
pan in a cool place that is out of drafts. Keep in mind that the
colder or the warmer the temperature, the slower or faster the
dough will rise. If the room is cool, let rise overnight.
Be sure to
place a baking sheet on the rack under the one the Bundt pan is
on. This will catch any spills and will save having to clean the
oven.
Bake at 325
degrees for 25-30 minutes.
Let the pan
set approximately five minutes to cool slightly. Then, turn the
sticky buns out of the pan onto aluminum foil, or cooking
parchment. |
