Saturday, February 5, 2011

A Good Day For Something Gooey

I recently made these easy-as-pie, gooeylicious sticky buns.
The recipe found its way into my hot hands by way of Sarah.

Sarah got the recipe from Lois.

But we call her Loey.

And Calvin calls her Hummus.
(Just learned that today.)

And Ruby is entirely infatuated with her.

And her rolls.


Here's the skinny:
(Or as the case may be, the diabetic-coma-inducing not-at-all-skinny.)


Robin Kurtz's Overnight Butterscotch Rolls
1 15oz bag frozen dinner rolls (about 16-18 individual frozen bread balls)
1 3.5oz cook type butterscotch pudding (aka not "instant" pudding. It will say this on the box!)
1/2 cup brown sugar
1/2 cup butter, melted
chopped pecans
raisins (optional)

Arrange bread balls evenly around greased bundt pan (grease even if using a non-stick). Sprinkle first the pudding, then brown sugar. Pour butter over all. Sprinkle with pecans and/or raisins.

Cover and let thaw and rise over night. In the morning bake at 325 for 30-35 minutes. Cool in pan 2-3 minutes, invert onto serving pan or plate. (Be sure to not cool longer than 2-3 minutes, or you may have a hard time inverting the pan.)

NOTE: If you don't have a bundt pan, you can use an 8x8 baking dish, or double the recipe and use a 9x13. Be sure to run a knife along the edges before inverting, if not using a non-stick pan.

My note: I used an 8x8 dish and omitted the raisins.
This recipe is a keeper, of that I can assure you.

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