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Mom's Easy Sticky Buns

My mother, Minnie O'Dell gave this recipe to me. It is easy to make, very tasty, and not too sweet. There are 36 Rhodes Frozen Small Dinner Rolls in each 48 ounce package. Depending on the temperature of the room, the dough will need to set 3 to 8 hours to rise.

Lightly grease a 12 cup capacity heavy gauge Bundt pan.

Place in Bundt pan:

24 Rhodes Frozen Uncooked Small White Dinner Rolls

In a medium size bowl, stir together:

1/2 Cup Firmly Packed Brown Sugar

1 Teaspoon Cinnamon

1 Small Package Butterscotch Pudding, (NOT instant)

Sprinkle the dry mixture over the top of the frozen rolls. Don't be concerned about layering the dry mixture and the rolls. As the rolls bake, the sauce will work its way to the bottom of the pan.

Drizzle over everything:

1/2 Cup Margarine, melted

Set the uncovered pan in a cool place that is out of drafts. Keep in mind that the colder or the warmer the temperature, the slower or faster the dough will rise. If the room is cool, let rise overnight.

Be sure to place a baking sheet on the rack under the one the Bundt pan is on. This will catch any spills and will save having to clean the oven.

Bake at 325 degrees for 25-30 minutes.

Let the pan set approximately five minutes to cool slightly. Then, turn the sticky buns out of the pan onto aluminum foil, or cooking parchment.

   

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