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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock


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This recipe for STICKY CINNAMON BUNS, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anita Wilkie


1 pkg frozen dinner roll dough, 18-24 rolls/pkg
c. chopped pecans
c. raisins
c. brown sugar
1 tsp cinnamon
1 box (3 5/8 oz) butterscotch pudding (NOT instant)
9 Tbsp butter or Imperial margarine (do not use corn oil margarine)

Bundt pan or a 9x13 rectangular pan
Grease the pan generously with 2 Tbsp butter.
Sprinkle nuts and raisins over bottom of pan. Place frozen dough pieces in bottom of pan.
Use about 16-18 pieces for a bundt pan or 16-20 for the 9x13.

Sprinkle pudding powder over the rolls.

Melt 7 Tbsp of butter and add cup of brown sugar and 1 tsp cinnamon. Pour over the rolls. Some of the powder will be dry.

Allow rolls to rise overnight or at least 5 hours uncovered, unrefrigerated. They rise very high.

Bake at 350F for about 30 min. Turn over immediately onto a dish larger than the pan to catch the hot sauce.




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