Yep. This is it. This recipe is SO incredibly simple and I absolutely love it. My mom used to make this every year on the first day of school. Nevermind that we were all in a sugar coma before 2nd period. It was worth it! This was one of the very few things I knew how to make in college and my roommates would ask for it all the time.
It does take a little thinking ahead, because it has to rise overnight. My mom used to always make these in a bundt pan. It makes a very pretty shape, but not all the rolls get a fair share of the "goodness." So, I've since switched to using just a cake pan. And I actually "half" the recipe for our little family.
But my, oh my, you're going to love it! Enjoy!
{STICKY BUNS}
1 (3-oz.) pkg. butterscotch cook and serve pudding (it's very important that it be the non-instant variety)
1 c. chopped nuts
1 c. brown sugar
¾ tsp. cinnamon
6 T. melted butter
1 pkg. frozen rolls (about 20-24)
1 c. chopped nuts
1 c. brown sugar
¾ tsp. cinnamon
6 T. melted butter
1 pkg. frozen rolls (about 20-24)
Sprinkle chopped nuts in bottom of greased pan. Place frozen rolls on top of nuts. Mix pudding, cinnamon & brown sugar and sprinkle on top of rolls. Drizzle melted butter over all. Cover with towel and leave overnight. Bake in morning at 350° for 30-40 minutes. Invert pan onto a cookie sheet and let the goodness drizzle on down the rolls.
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