Sticky Buns

One of our favorite breakfast treats is sticky buns! They are super easy to make and great to take to pot lucks.

5 simple ingredients:  Rhodes Dinner Rolls, brown sugar, butterscotch cook and serve pudding, butter, and nuts.  I LOVE cashews, but pecans are also delicious.

Melt the butter and sugar together in the microwave and mix until they become a syrup.  Grease the pan, place the thawed rolls in it.  Allow them to thaw enough to cut or slice them in half. 

Sprinkle the nuts and pudding mixture over the rolls, then pour the syrup over the top.

Cover and allow the rolls to double in size.  I usually make these the night before and allow them to rise overnight.  Bake at 350° for 30-35 minutes.  Cover the top with aluminum foil for the last 15 minutes.  If you don't, you will have very well done rolls on top and raw rolls on the bottom.

 

Sticky Buns

From the Kitchen of Lynnae Hymas

Recipe by Rhodes Rolls

Ingredients

·         24 Rhodes rolls, thawed but still cold

·         ½ cup chopped pecans or cashews

·         ½ small box of non-instant butterscotch pudding mix

·         1 cup butter

·         1 cup brown sugar

Directions

Spray 9x13 pan with non-stick cooking spray.  Cut the rolls in half and place in the pan.  Sprinkle with nuts and then the pudding mix.  Melt the butter and add the brown sugar.  Heat together and mix until a syrup is formed.  Pour syrup over the rolls.  Cover with sprayed plastic wrap.

Let rise until double in size.  Remove wrap and bake at 350° for 30-35 minutes.  Cover with foil the last 15 minutes of baking.  Do not under bake.  Invert onto a serving platter if desired.  Serve immediately.

 

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