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Rhodes Sticky Buns Recipe

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This recipe for Rhodes Sticky Buns, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Durkin's Recipe Sheets
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 Rhodes White Dinner Rolls, thawed & halved
1 box Butterscotch Pudding Mix (non-instant)
1/2 c Pecans, chopped
1/2 c Brown Sugar
1/2 c Butter or Margarine

Directions:
Directions:
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan with non-stick cooking spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (Microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350 oven for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate

Personal Notes:
Personal Notes:
We always prepare this the night before and leave on counter until morning to cook. Great easy breakfast with an Espresso or Cup of Coffee or Tea

 

 

 

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