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do ahead sticky buns

(1 rating)
(1 rating)

Ingredients For do ahead sticky buns

  • 1/2 c
    brown sugar
  • 1 pkg
    butterscotch pudding and pie filling (3 5/8 ounce)
  • 1/4 c
    butter, melted
  • 1 Tbsp
    milk
  • 1/2 tsp
    ground cinnamon
  • 1 pkg
    active dry yeast
  • 3/4 c
    warm water, 110 to 115 degrees
  • 3/4 c
    biscuit mix

How To Make do ahead sticky buns

  • 1
    Mix brown sugar, pudding (dry), margarine, milk and cinnamon.
  • 2
    Dissolve yeast in water water; stir in baking mix until soft dough forms.
  • 3
    Turn dough onto cloth-covered board dusted with baking mix.
  • 4
    Knead until smooth, about 20 times.
  • 5
    Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky.
  • 6
    Roll into rectangle, 15 X 9 inches.
  • 7
    Spread 3/4 of the reserved butterscotch mixture over dough.
  • 8
    Roll up tightly, beginning at 15-inch side.
  • 9
    Pinch edge of dough into roll to seal.
  • 10
    Cut into 9 slices.
  • 11
    Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches.
  • 12
    Place rolls slightly apart on butterscotch mixture.
  • 13
    Cover and refrigerate up to 24 hours.
  • 14
    (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes).
  • 15
    Bake as directed below.
  • 16
    Remove cover from pan of rolls.
  • 17
    Let rise in warm place until double, 45 to 60 minutes.
  • 18
    Heat oven to 375 degrees.
  • 19
    Bake until golden brown, 25 to 30 minutes.
  • 20
    Immediately invert pan on heat proof serving plate.
  • 21
    Let pan remain a minute so butterscotch drizzles over rolls.

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