Sticky Buns

The first time I had these Sticky Buns was at school several years ago.  My friend, Marla, brought these to share in the teacher’s lounge and luckily she shared the recipe.  These Sticky Buns have made numerous appearances at my house since that day!  They are unbelievably easy!  You make these rolls the night before…leave them out and covered to rise…bake the next morning.  The original recipe does not include the raisins.  I added these to the mix because my husband loves raisins! 
  • 24 frozen Rhodes rolls
  • 1 box butterscotch pudding—NOT instant kind
  • 1 1/2 sticks margarine
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • nuts, optional
Place frozen rolls in a greased, bottom only, 9×13 pan. Sprinkle dry pudding mix over rolls. 
Combine margarine, brown sugar and cinnamon in saucepan.  Boil until sugar is dissolved.  Pour over rolls.  Add nuts or other ingredients such as raisins.
Cover with plastic wrap and leave on counter overnight.
The next morning, bake rolls at 350 degrees F. for 30 minutes. Invert pan onto serving tray immediately after removing pan from oven.
NOTE:  I spray the plastic wrap with cooking spray before covering rolls.