August 2, 2016


Cranberry Butterscotch Sticky Buns

I use Rhodes bake and serve rolls either Texas size or the regular size. You can also make a basic bread dough and divide into balls. I use varying sizes of pyrex dishes–9 X 9, 8.5 X 11, 9 X 12 depending upon the number of rolls I want to make. To make an 9″ X 11″ (20 rolls) or 9″ X 12″ (24 rolls), spray the pan with Pam. Lay out the rolls in the pan.

Mix together 1/3 cup white sugar, one package butterscotch pudding (not instant), 1/2 cup dried cranberries (or dried fruit of your choice), 1/2 cup pecans (or chopped macadamias-my favorite) and 1 teaspoon (or less) cinnamon. Sprinkle this mixture over the rolls.

Melt one stick of unsalted butter (or a little less). Sprinkle 1/2 cup of brown sugar over the rolls and then pour the melted butter over the top. Spray some plastic wrap with Pam so the rolls don’t stick to it while they rise.

Let the buns rise overnight and bake at 350 degrees for 25-30 minutes. Invert the hot buns onto a platter and serve. You can make a bunch of smaller pans’ full by increasing the recipe–I usually double it and keep the extra pans in the freezer until ready to let rise. I take them out of the freezer at around 7 pm in the evening, put them in a draft free place like the oven. (I have warmed the oven for about 15 seconds to get it only a teeny tiny bit warm). They will be perfect to bake by morning. Don’t forget they are in the oven when you go to preheat it!–I put a sticky note on the oven control panel so I remember!

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