Monday, April 5, 2010

Sticky Buns

I tried a new,

quick and easy

recipe for our Saturday, Bunny Day breakfast.  Can't say much for the nutrition but the grands gave it a big thumbs up.  The recipe will also be posted at Knight's In The Kitchen.
Butterscotch Bundt Rolls
AKA Sticky Buns

18 frozen dinner rolls
1 (3 oz) package butterscotch pudding (not instant)
1/2 c. packed brown sugar
1/2 c. chopped pecans
1/2 c. melted butter

Arrange  frozen rolls in a well greased Bundt pan ( I think an angel  food cake  pan would also work).  Sprinkle  pudding mix, brown sugar and pecans over  rolls.  Drizzle butter over all.  Cover pan with greased waxed paper and then a kitchen towel and let rise at room temperature overnight or about 11-12 hours.  Remove waxed paper and towel.  Bake in preheated 350* oven about 25 minutes.  Cool 5-10 minutes before inverrting to a serving plate.  Serve warm.  Makes 18 rolls. 

(recipe from Julie Badger Jensen,  Essential Mormon Cookbook, Salt Lake City: Deseret Book, 2003, p. 5)


Audra said...

LOVE this recipe. My oldest volunteers me to make sticky buns for mutual all the time.

Trevlyn said...

My kiddos INHALED this, didn't they?! Thanks for such yummy food and great company!

Nancy said...

Those look yummy, I'm definitely going to have to give those a try. I was jealous that you called yourself my "basking in AZ sunshine friend" because we are freezing here and still waking up to snow. Oh well. Thanks for checking in on me MarySue, you're always such a supporter and I love you for it!


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