Monday, April 5, 2010

Sticky Buns


Sticky Buns
AKA Butterscotch Bundt Rolls

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)

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