Sticky Buns
HB-15409 · Hand-built original · American
Overnight sticky buns made by tucking frozen rolls into a pan with butterscotch pudding mix, cinnamon, brown sugar and butter, then baking them into gooey caramel rolls.
AmericanDessert24 hr 30 minServes 10205 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Main ingredient: optional
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:10quantities adjust to match
Ingredients
- 1/2 cup chopped pecans (optional)
- 20 frozen Rhodes Rolls
- 1 3.5 ounce package cook and serve regular butterscotch pudding (Not Instant)
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
Method
- Grease a 9x13-inch baking pan and scatter the chopped pecans, if using, across the base.
- Arrange the frozen rolls in a single layer over the pecans, leaving a little room between them to expand.
- Sprinkle the butterscotch pudding mix and cinnamon evenly over the rolls, then scatter the brown sugar across the top.
- Melt the butter, drizzle it over everything in the pan, cover the pan tightly and leave it in the refrigerator overnight so the rolls thaw and rise.
- In the morning, heat the oven to 350°F and bake the risen buns for about 25 minutes until puffed and deep golden, with the sugar bubbling into caramel.
- Rest the sticky buns for a few minutes, then invert the pan onto a platter so the gooey caramel and pecans coat the tops.
Prep: 5 min · Cook: 25 min · Total: 1470 min
Nutrition (per serving, where published)
205 kcalCalories
0.6 gProtein
23.7 gCarbs
12.8 gFat
6 gSaturates
0.8 gFibre
20.4 gSugars
105 mgSodium
24 mgCholesterol
42 mgPotassium
23 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data