Friday, April 8, 2011

Butterscotch Sticky Buns

This was from me. Again. ;) I've tried several sticky bun (aka monkey bread, aka pull-apart) recipes, and this is my favorite so far. I got this recipe from my sister-in-law, Ashley Nebeker, who got it from a family friend. This kind of stuff is the reason I work out! We have it for breakfast, so we prep the night before and have warm, delicious(sugary) rolls in the morning. I recommend eggs and/or fruit with it, cause it is pretty heavy if that's all you have.

1 pkg frozen roll dough
1 pkg (3 oz) butterscotch pudding(recipe calls for cook and serve, but I use instant)
3/4 C melted margarine (I just realized I only put in 1/4 cup that night! It was still good, but I recommend all 3/4 Cups for maximum delight. Sorry, ladies!)
1 C brown sugar
1 tsp cinnamon

Place frozen rolls into the bottom of a greased bundt pan. Sprinkle with dry pudding mix(I only use about 1/2 a pkg. For some reason, I feel healthier. More butter, less pudding mix. Healthier...) Melt butter in a small sauce pan with brown sugar(I just stick it in the microwave for 30-60 seconds). Stir until well blended. Pour over pudding covered rolls. Sprinkle with cinnamon. Cover with a clean towel. Let rise at room temperature overnight. Bake at 350 Degrees for 25 minutes. Let sit in pan for 5 minutes. Invert onto serving plate.


  1. So we do almost that exact same recipe (same stuff, just different amounts). I have to say that it makes the hugest difference in the world if you use cook and serve pudding instead of instant. Just trust me. You will notice. We make the sticky buns for conference Sunday's and Christmas morning. It has been a tradition all my life. Yummy!!

  2. Ya know, the recipe I have calls for cook and serve, but for some reason I've just always had instant. Even though I only use butterscotch pudding for this recipe... But I will definately give it a try! Thanks!