Caramel Sticky Buns

This is one of those recipes that truly takes me back! My childhood memories are dotted with special sticky bun mornings when mom treated us with something extraordinary! No one was missing out on these! Who could resist the taste of fresh baked bread especially when its dripping with rich sweet gooey caramel? Now, I love to make them as well, especially at the lake house where my family shares so many memories. And a recipe like this is perfect for those times when you want to treat without fussing in the kitchen too much. Even though these sticky buns taste as if you spent hours kneading dough, and the caramel drizzle is ridiculously good, they are so very easy! Let’s just face it, sometimes the cook has more important things to do than slaving over sweetbread dough, especially, when no one will notice or even care that these babies landed in the middle of the table instead. Promise! Besides, there has to be time for building sandcastles and cheering at soccer games! I’m not missing out on those moments, and I don’t have to with recipes as amazing as this one!

Let’s see, you will need:

Now, don’t forget! The pudding has to be COOK & SERVE not instant. It looks like this:

And then you’ll end up with this: (Yes, I know my pan is well-loved, but mom gave it to me so I prefer it to my prettier one.)

In the morning, the dough will have risen and puffed up like this:

And finally:

Could it get any better?


Sticky Buns

18 frozen dinner rolls (Rhodes work perfectly)
½ package (3.5 oz) butterscotch cook & serve pudding (NOT INSTANT)
1 stick butter
¾ cup brown sugar
chopped nuts – optional

Grease or spray a bundt pan with non-stick oil. Sprinkle with nuts (optional). Place frozen rolls in pan. Now, sprinkle HALF of the package of pudding over rolls. Make sure the pudding is NOT the instant kind! Melt butter and brown sugar together and pour over rolls. Sprinkle with a few more chopped nuts. Cover pan with greased foil and put a dishtowel over the foil. Place in a warm place overnight (the oven works great, as long as it is turned off). In the morning, bake at 325 degrees for ½ hour. Invert immediately onto a large plate.

Now, doubling this recipe works out great. Not only are there just enough rolls for two pans in one package, but you will be able to save the other half of the pudding from dusting you cupboards as you use it for the second pan. I usually make one with nuts and one without. That way everyone is happy!

I have also found that if you want to treat your kids after school, you can do all the prep work in the morning before you leave and bake them when the kiddos get home! Who wouldn’t want to come home to a plate full of these?

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