Sticky Buns

Anna Mae Kantor Recipe

By Anna Mae Kantor bluelady

8 (maybe)
Prep Time:
Cook Time:

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.


18 small
rhodes frozen dinner rolls (the kind that look like little balls of dough)
1 stick
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

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.
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 !!!
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.
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

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Brenda Downey BJD
May 3, 2013
Hi Anna..I left a previous message regarding your delicious sticky bun recipe, possibly you did not read it or it was an oversight, but by now, I must have made your recipe about ten times..we love this recipe too! They are most delicious right out of the warm and buttery!
Rose Mary Mogan cookinginillinois
May 2, 2013
Yes Anna Mae, God had a plan for us all along. I am so happy that our paths crossed. You are such a sweet lady, and I feel like I could talk to you all day long. Thanks for the comments, but you know those teachings that we had as kids, they still come through in every thing we do, even after so many years. smile. It is great to know you Anna Mae, you make a great friend. My life has been enriched because of you. God Bless
Anna Mae Kantor bluelady
May 2, 2013
Thanks Rose Mary, Holy cow, see--I knew we met for a reason--LOL LOL I'm happy that I had the recipe you lost. No, just kidding. You know, there are no co-incidences, whatever reason we met, it makes me happy knowing you. You are a wonderful person who genuinely cares for everyone and makes everyone feel so special. Enjoy the Sticky Buns!!
Rose Mary Mogan cookinginillinois
May 1, 2013
Anna Mae, yes this is a great recipe, I have made it before, it use to be one of 4 recipes that Rhodes always featured on their recipe cards. It is awesome, I lost my little card, and am happy to see it posted here. thanks so much. I have printed it out.
Jan 6, 2013 - Anna Mae Kantor shared this recipe with discussion group: Catholic Cooks