Mom’s Sticky Buns with Butterscotch and Pecans

Every year for Easter, my mom makes these sticky buns that my brothers and I look forward to more than any Easter basket or egg hunt. They’re ooey and gooey, dripping with butterscotch and pecans. The rolls themselves are soft and chewy, making every forkful utterly indulgent.

And they’re very easy to make! Aside from being a delicious treat, my mom likes to make this for the holidays because a bulk of the work is done the night before. This way, all she has do to is pop them in the oven in the morning so she can enjoy us kids opening our Easter baskets without laboring in the kitchen.

This is my favorite family recipe of all time, and I look forward to these every year.

What you’ll need:
1 15 ounce pack uncooked frozen dinner rolls (or about 15 rolls), make sure they’re not the already cooked “bake in 6 minutes” kind
1 box butterscotch pudding, not instant (if you can’t find butterscotch, vanilla is also tasty)
1/2 cup brown sugar
1/2 cup butter, melted
2 cups chopped pecans

What you’ll need to do:

Grease a 10-12 cup bundt pan. Arrange balls of dough in pan, evenly spreading them around the pan. Then, sprinkle the pudding mix and then the brown sugar. Pour melted butter over the top of the mixture and then sprinkle with nuts.

It seems like the pan is not filled nearly enough, but these rolls rise and incredible amount by morning.

Lastly, cover it with a towel and let it rise overnight. I generally allow for about 10 hours.

When you wake up in the morning, the dough will be nice and risen.

This is what you'll wake up to in the morning before it's baked. It's amazing how much the dough rises!

Bake at 325 degrees for about 30 minutes.

Flip onto a serving dish and enjoy! My family always eats this as our Easter treat, but it would be great on any other holiday morning.

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