Sunday, June 6, 2010

Easy Pull-Apart Sticky Buns

Looking for something amazing and different to make for Father's Day breakfast in a few weeks?  I have been asked countless times for this recipe for these yummy Sticky Buns, so here it finally is on the blog!  We have these all the time in our house: for Sunday General Conference breakfast, Mother's and Father's Day, Christmas Eve, and whenever we have company staying here.  Basically, they are easy enough to make for LOTS of fun occasions!  You just throw the ingredients in a Bundt pan the night before, cover and let rise overnight, and pop in the oven to bake the next morning...and they are DELICIOUS!

18 white Rhodes rolls frozen dough (comes in bag of 36 or 72)
about 3/4 cup - 1 cup light brown sugar (not packed)
half of a 3.5 oz. Jell-o Butterscotch Instant Pudding Mix
about 1/3-1/2 cup finely chopped pecans or walnuts (either one is great - we alternate)
1 cube (1/2 cup) butter, melted
bundt pan

First, place 18 white Rhodes dough rolls in a lightly sprayed or non-stick Bundt Pan (9 rolls on the bottom spread evenly, and then 9 rolls on the top overlapping the ones on the bottom.

Next, sprinkle between 3/4 cup -1 cup of light Brown Sugar evenly over frozen rolls, followed by about half of a 3.5 oz box of Butterscotch Instant Pudding Mix.  Then sprinkle your choice of finely chopped nuts over the top of the pudding mix, and once all of the dry ingredients are in, pour your 1 cube of melted butter evenly over rolls. It will look like this:

Cover with clean dish towel overnight (between 7-10 hours depending on the temperature of your kitchen, or if you put them in a slightly warm oven that's been turned off, then they take only about 4-5 hours).

In the morning, it will have risen to the top of the pan (often puffed over top). 

Then bake (lay foil lightly over the pan to keep top of rolls from over browning) at 350 for 35-40 minutes.
You can check if it's done by pushing down slightly on the top off the rolls with a spatula, and it should compress a little bit, but not too far or easily or it's probably still too doughy inside.  Usually if you do the full 40 minutes with foil on top the whole time, it won't be too doughy.

Remove from oven and use a heat-protected spatula (I have melted many that weren't geared for heat making these) to slide up and down each groove of the pan all around the outer and inner edges around and under the rolls to make sure that they aren't stuck to the pan in anyway.  Then put the plate or dish you want to put the sticky buns and lay it on top and centered on the pan.  Using oven mitts, hold onto the sides of the bundt pan and platter, and flip it over, shaking slightly to make sure you get everything out.  This actually works best as soon as possible after removing from oven (I usually wait only about a minute), because then the yummy sauce is still really hot and drizzly enough to slide right down and pour all over the sides of the sticky buns.  If you've let the pan sit out for too long and it has cooled a bit, just remove the leftover sauce in the pan with the spatula and spread around the sides of the sticky buns. (These pictures were taken one of the times I let it sit too long before removing from pan, so the nuts and sauce kind of stuck up on the top (bottom of pan) and didn't run down the sides.  It's still yummy, just not as pretty)

That's it!  Pull some apart and enjoy! They are extra yummy with a glass of milk.  They are actually SO much easier than I probably made them sound to make, but I am pretty good at ruining recipes that aren't explained in great detail, so I try to err on the side of caution.

Also, I know I've seen variations on this recipe where people try to actually cook the sauce all together beforehand and then pour on top of the rolls, but this honestly is so good WITHOUT the extra effort, that I can't understand the need to dirty another pot!  These are just that good as is!  Hope you enjoy them (or your husbands/fathers/etc. if you decide to use Father's Day as an excuse to make them!)

From Devon Linn

No comments:

Post a Comment

Share your thoughts, but please be respectful.