Christmas Morning Sticky Buns
1/2 Cup Chopped Pecans or Walnuts
1 (25 ounce) package frozen roll dough, thawed
1 (3.4 ounce) package butterscotch instant pudding mix
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
Sprinkle pecans in the bottom of buttered Bundt pan.
Arrange dough in pan; sprinkle with dry pudding mix.
Stir together butter, brown sugar, and cinnamon; pour over rolls.
Cover and chill 8 hours.
Bake at 350 for 30 minutes or until golden brown. Invert onto a serving plate, serve immediately.
* 8 Servings (or 2 if Tim and I make it at our house.)
Tim's extra advice: for a "pinch-me" cake or "monkeybread" effect, after dough has thawed, with butter/brown sugar/cinnamon mix in bowl, cut the dough into bite-sized pieces into the bowl and coat the pieces with the mixture, then place in bundt pan and proceed to chill. OR cut the pieces into the bundt pan and pour mix over then chill.
1/2 Cup Chopped Pecans or Walnuts
1 (25 ounce) package frozen roll dough, thawed
1 (3.4 ounce) package butterscotch instant pudding mix
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
Sprinkle pecans in the bottom of buttered Bundt pan.
Arrange dough in pan; sprinkle with dry pudding mix.
Stir together butter, brown sugar, and cinnamon; pour over rolls.
Cover and chill 8 hours.
Bake at 350 for 30 minutes or until golden brown. Invert onto a serving plate, serve immediately.
* 8 Servings (or 2 if Tim and I make it at our house.)
Tim's extra advice: for a "pinch-me" cake or "monkeybread" effect, after dough has thawed, with butter/brown sugar/cinnamon mix in bowl, cut the dough into bite-sized pieces into the bowl and coat the pieces with the mixture, then place in bundt pan and proceed to chill. OR cut the pieces into the bundt pan and pour mix over then chill.
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