Thursday, December 25, 2008
"Sticky Rolls": A Very Merry Way to Start Christmas Morning
My mom's recipe for "Sticky Rolls" is not going to win any awards for difficulty, but the ooey gooey rolls still taste sinfully delicious. Christmas morning wouldn't be the same without them -- a point I reiterated to my poor mother after she had visited several different grocery stores to find the right frozen rolls for the recipe. At the time, I felt a little bad that I had made such a big deal about maintaining the sanctity of my family's gluttonous holiday tradition, but as soon as I tasted the luscious caramel-coated dough, I no longer cared how inconvenient it was for her. I polished off my plate (topped with a ripe banana to cut the sweetness) with the same gusto as my older brother who doesn't need to fret about fitting into his "skinny" anything. And then I texted my friend Ashley whose family also celebrates Christmas morning with "Sticky Buns" to let her know what had transpired at our dining room table.
"Me too! Uhmazing!"
Thank goodness for my persistent mother. (And to Stater Brothers for having the right rolls.)
Bridgeport frozen dinner rolls (approximately 24)
3/4 cup chopped pecans
1 (3 oz.) package buttterscotch pudding (not instant)
1/2 cup butter
1/2 cup brown sugar, packed
Grease bundt pan and line the bottom with the chopped pecans. Place frozen, unbaked rolls on top of nuts, and sprinkle with butterscotch pudding packet.
In a small saucepan, melt butter with brown sugar. Let cool for 15 minutes before drizzling over the rolls. Cover, and let stand for 6 to 8 hours at room temperature.
Bake at 350 degrees for 25-30 minutes, or until nicely browned on top. Immediately invert the rolls on a plate. Serve alone, or topped with a ripe banana.