Anna Mae Kantor Recipe

Sticky Buns

By Anna Mae Kantor bluelady


Recipe Rating:
 3 Ratings
Serves:
8 (maybe)
Prep Time:
Cook Time:
Cooking Method:
Bake

Anna Mae's Story

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.

Ingredients

18 small
rhodes frozen dinner rolls (the kind that look like little balls of dough)
1 stick
butter
Find more recipes at goboldwithbutter.com
3/4 c
brown sugar, firmly packed
3/4 tsp
ground cinnamon
1 pkg
jello cook & serve butterscotch pudding (small size)
1/2 c
raisins (optional)
1/2 c
chopped walnuts (optional)

Directions Step-By-Step

1
Using 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.
2
I 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 !!!
3
Most 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.
4
If 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.

About this Recipe

Main Ingredient: Bread
Regional Style: American


  • Comments

  • 1-5 of 86
  • user
    Vanessa "Nikita" Milare Kitkat777 - Jun 2, 2011
    Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
    Everything Cooking made Easy
    Everything Desserts made Easy
    Sweet Tooth
  • user
    Jan W Neeniejan - Jun 3, 2011
    another tempting goodie! Saved it too! thanks AnnaMae!♥
  • user
    Onalee Maine 2sweet4u - Jun 3, 2011
    i have made these before and they are sooooo good .The recipe I have is from Rhodes it is called Butterscotch Bubble Loaf and it is on their site . Paula Deen has a similer recipe also and her's is called Ultimate Coffe cake.her's you can use frozen rolls --Rhodes you thaw the rolls for about 2 hrs. both call for pecans mmmm doesn't matter either way is delish!Thanks for reminder of these!
  • user
    Anna Mae Kantor bluelady - Jun 3, 2011
    Hi Onalee--
    I am aware of the recipe on the Rhodes bag, and also have the Paula Deen cookbook with the Ultimate Coffee Cake recipe. I have tweeked the recipe a little that's why I called it Anna Mae's Sticky Buns. I make these at least once a week for one reason or another. Only one thing, in this area the Rhodes dinner rolls are not always available. Grrrrrhhhh. So when I find them, I buy a bunch, but then have to be careful of the expiration dates. Good thing I have extra freezer space.
    Thanks for commenting----
  • user
    Anna Mae Kantor bluelady - Jun 3, 2011
    You're welcome Jan, It's a GOOD one. You WILL get lots of OOHS and AAAHHH'S and how did you make these? questions.