I got this recipe from a magazine many years ago and have made COUNTLESS times. The magazine is no longer published.
I hope you enjoy these as much as my family and friends have over the years. These "Sticky Buns" are requested over and over again.
1Using a very deep 1 piece angel food cake pan, spray it with butter spray and wipe out the excess with a paper towel. Then arrange the FROZEN dinner rolls in the bottom of the pan. In a small pot on the stove, melt the butter slowly, add the brown sugar, cinnamon, and the dry pudding mix and stir very well until the sugar is melted and the pudding is blended and it comes to a quick boil. Pour over the frozen dinner rolls slowly to coat them with the sugary sauce. Cover the pan with foil and let sit on the counter on a cooling rack overnight, or at least 7 hours. The rolls will thaw and rise to the top of the pan. Uncover and bake at 340 for about 26 minutes. (The recipe calls for 350 for 30 minutes, but in my oven that's too hot and too long.) Remove from oven and let sit for about 10 minutes before inverting onto an oversized pie plate.
2I find that the Rhodes brand of dinner rolls works the best. They are in the bread section of the frozen food aisle, and look for the COOK & SERVE pudding mix. Regular pudding doesn't work.
You could also start these in the morning if you're having people over for coffee and dessert in the evening--as long as you have about 7 hours to let them rise, it'll work.
Any questions, just ask, I'll be glad to answer and try to help you out. -----Enjoy these !!!
3Most times the butter and the brown sugar, pudding mix mixture tends to wanna separate while you're first beginning to pour it over the rolls, that's Ok, it won't matter, just keep pouring and don't worry.
4If you are going to use raisins or chopped walnuts, add them before you put the frozen dinner rolls in the pan, actually before you pour the syrup over the frozen rolls.