Butterscotch Pecan Sticky Buns! Oh My!

After reading a tweet about homemade cinnamon donuts (Yes, Heather Howland, I blame you for these seductive treats), I got to digging around in the kitchen.  I knew that I wanted a comforting sweet delectable with an alluring aroma that would bring the kids running.  After evaluating the ingredients I had on hand, I composed a recipe that I can only explain as a conglomeration of old fashioned sticky buns and modern day Monkey Bread.  The result was a pan of sweet rolls so down right sinful and addictive that they must be contained to only special occasions--or I'll be forced to scrap the whole idea of wearing a swimsuit this summer.

You will need the following ingredients:


Generously grease a 9" X 13" pan.  I use Butter Flavor Crisco.


Sprinkle bottom with 1/2 cup chopped pecans.


Add twenty balls of Rhodes frozen dinner rolls to pan.


Sprinkle box of instant butterscotch pudding over the nuts and frozen rolls.


Looks like snow. *grin*


In a medium saucepan combine, butter, brown sugar, milk and cinnamon. 


Stir over medium heat until the sugar melts and the mixture bubbles. 


Remove from heat and add vanilla extract.  Then pour over the nuts and frozen dough.




Cover pan with plastic wrap.


Allow dough to rise in a warm place for 3-5 hours.


When sticky buns have risen, they are ready to pop into a 350 degree oven.

*I live in a warm climate, so my house is generally around 76 degrees.  For that reason, my dough was ready right at 3 hours.  If you live in a cooler climate and your house is a cooler temperature, it may take closer to 5 hours for your dough to rise.  Here's what the dough should look like when it's ready:




Bake for 20 minutes and remove from oven.  

Immediately invert on a platter and wait 5 minutes to remove the pan (you want all of the goo to drip down over the rolls).




Remove pan and spread any remaining goo stuck in the pan over the sticky buns.


Just look at these bad boys waitin' to be served up with a steaming cup of coffee. YUM!



Butterscotch Pecan Sticky Buns

1/2 cup chopped pecans (I love the pecans roasted with sea salt at Safeway)
20 frozen Rhodes dinner rolls
1 small box butterscotch pudding
1/2 cup butter
3/4 cup packed brown sugar
3 Tablespoons milk
1/4 teaspoon cinnamon
1/2 teaspoon Vanilla extract

Generously grease a 9" X 13" pan. I use Butter Flavor Crisco. Sprinkle bottom with 1/2 cup chopped pecans. Add twenty balls of Rhodes frozen dinner rolls to pan. Sprinkle box of instant butterscotch pudding over the nuts and frozen rolls.  In a medium saucepan combine, butter, brown sugar, milk and cinnamon. Stir over medium heat until the sugar melts and the mixture bubbles. Remove from heat and add vanilla extract. Then pour over the nuts and frozen dough. Cover pan with plastic wrap.  Allow dough to rise in a warm place for 3-5 hours. When sticky buns have risen, bake for 20 minutes in a 350 degree oven. Remove from oven. Immediately invert on a platter and wait 5 minutes to remove the pan (you want all of the goo to drip down over the rolls). Remove pan and spread any remaining goo stuck in the pan over the sticky buns. Serve! 

Enjoy!

~The Lemonista