Friday, February 20, 2009

Sticky Pudding Buns

So... my mom made this recipe a lot when I was growing up... mostly on holidays for breakfast (Thanksgiving and Christmas come to mind).

It is a very easy recipe and super yummy. We have company this weekend, and while I probably won't eat it(that would undo my 2 cycling classes this week), this is a great and easy recipe that people truly enjoy!!!!!

STICKY PUDDING BUNS

1 package frozen yeast rolls (18)
½ cup chopped pecans
1 box Butterscotch Pudding (not instant... full fat - full sugar...)
1 stick butter
½ cup brown sugar

Place chopped pecans in bottom of bundt pan. Arrange rolls on top of pecans. Sprinkle rolls with butterscotch pudding. Melt butter and combine with brown sugar. Pour over top of rolls. Let sit overnight covered with wax paper.

Bake in the morning at 350 for 20-25 minutes.

Hint: It is best to prepare this in the evening so it doesn’t rise too long. In a warm climate, it may be best to refrigerate over night so that it doesn’t rise too much.
Pic from the night before

Pics from the morning of before you bake them... (be sure to punch down)

Pic of the finished product (I used walnuts instead of pecans because I didn't have pecans)

1 comment:

Blondie said...

I make these, too! I don't use the pecans, but I think that's an awesome addition... also, I usually double the sauce recipe to make them extra-gooey.

I like to make these when we have company, and for breakfast on holidays (as a treat).