"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sticky Buns Recipe

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

Contributor:  
Contributor:  
Heather Gorringe
Added: Friday, May 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter (2 cubes)
1 cup dark brown sugar
1 Tbsp Karo syrup
1/2 tsp cinnamon
1 small package cook and serve vanilla pudding
1-2 cups chopped pecans
18-24 frozen rhodes rolls

Directions:
Directions:
The night before:
Grease a 9x13 pan.
Spread chopped nuts in bottom of pan.
Sprinkle pudding evenly over nuts.
In a sauce pan, melt butter, add brown sugar, Karo and cinnamon. Stir and cook until boiling.
Pour brown sugar mixture over pudding and nuts.
Put frozen rolls over brown sugar mixture.
Grease plastic wrap and place loosely over rolls.
In the morning:
Preheat oven to 350.
Carefully remove plastic wrap.
Bake rolls for 20-25 minutes.
Remove from oven and loosen edges with a butter knife.
Invert onto a cookie sheet.
Let cool 5-10 minutes and enjoy!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
These are a really yummy make ahead breakfast treat!

 

 

 

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