These butterscotch sticky buns are delightful. They taste like a sticky version of an elephant ear...and they are much easier to make. So once upon a time when I was pregnant with Lili, I was at a bible fellowship group at church on a Sunday morning. Well, they always had breakfast items there for us to eat and being pregnant, everything looked good but smelled terrible. I usually ate the fresh fruit and a bagel and opted out of the sausage, egg, hash brown casserole. Except for this one glorious morning when Maria brought the most delicious looking sticky bun things. I had to try one. Everyone was like "mmm, yummy, so good, so tasty, I want the recipe..." and so I got one! Yep, it was all of the above and I found myself making the same grotesque noises that kids make that we're always saying "okay that's enough, I don't need to hear you eating". I found myself licking my fingers (not that this is out of the ordinary, but usually not in public) and wanting to get another. But, feeling like a fat cow already, I decided not to. I finally, a few weeks later, got the guts (and the memory) to ask her for the recipe and she said she'd pass it on. A couple months later she signed up in that class to bring us dinner while I was on bed-rest after my cesarean with Lili and low and behold she brought that dessert (she had asked me if we had any preferences/allergies and I might have mentioned a weakness to her sticky buns)! She included the recipe, the bundt pan and all! I was ecstatic! I made them and they were delicious! My Mother in Law gave me a bundt pan since I didn't own one *hangs head in shame* and so a couple months later I decided to make them again. They stuck to the pan terribly and got rock hard the next day...so sad...(not that that stopped me from eating them - that's what microwaves are for, I'm sure of it). BUT, here's the good part and the end of the story...I made them again this morning and wah-lah! PERFECTION!!!
Drool all you want, I can't send them through the mail! But, here's the recipe - it's ridiculously easy:
13 Rhodes Frozen rolls
1 Stick of BUTTer
1/2 cup brown sugar
1 tsp cinnamon
1 box of butterscotch pudding (the kind you cook)
1/2 cup chopped nuts (optional)
Put the nuts and then the rolls in the bottom of a well greased bundt pan the night before you want to eat these. Sprinkle butterscotch pudding mix all over the rolls - evenly if possible. Melt the butter and mix with the brown sugar and cinnamon. Drizzle it over the rolls. Cover with a towel and let rise overnight. The next day bake in the oven on 350* for 20 mins and then invert onto a plate while still HOT. Keep covered unless you like to microwave your donuts, then don't worry about it :)
