Mom’s Sticky Buns Recipe
Just in time for the holidays, I want to share my mom’s super simple recipe for sticky buns.
My mom was a no-fuss, no rush, wholehearted hostess around the holiday season. Her secret to staying present was knowing what little things mattered and what you could buy pre-made.
It’s hard not to get caught up in all the holiday activities but if you have the time, here’s a simple recipe that will be a crowd pleaser: overnight sticky buns.
Not a baker? No worries. Literally anyone with an oven, a bowl, and a pan can make them.
If you’re like me, making a dough from scratch can be really intimidating. We also don’t have a lot of counter space or free time these days, but I always find time to make this recipe during the holiday season.
If you have kiddos, this is also a great opportunity to discuss all the senses: taste, touch, sight, smell, and even sound.
Taste: These taste heavenly. The cinnamon, butter, pudding, and sugar heat up to form a rich, caramel.
Touch: Wash your hands and roll up your sleeves. Time to help!
Sight: Measure out all the ingredients. Watch how the rolls double in size over night.
Smell: You will start to smell these while baking, before they even come out of the oven.
Sound: Hear the little bubbles of caramel in the hot pan?
This picture of my mom’s handwriting is laser engraved on a cutting board. If you have a cherished family recipe, I highly recommend this as a gift for someone for the holidays. Peep the ladybug that is a sign of Gigi’s presence and enduring love.
Mom’s Sticky Bun Recipe:
25 bread rolls (in freezer deptartment)
1/2 box reg. butterscotch pudding
1 TB cinnamon
1/2 cup chopped nuts (optional)
3/4 cup brown sugar
1 stick butter melted
Instructions:
Grease 12x9 pan. Lay rolls in pan - sprinkle dry pudding over dough
Mix brown sugar, cinnamon, and nuts together. Sprinkle over top.
Pour melted butter over all. Cover with foil. Let sit on counter over night.
In morning, bake uncovered 20 minutes at 350 degrees.
Invert on to the platter at once.
Happy cooking!
The holidays are a time of peace, love, and tenderness. Let me know if you make this and how it went!
A few notes on ingredients, shopping, and timing:
Rhodes BakeNServe makes a really good “Thaw, Rise, and Bake” Roll in the freezer section. If you’ve never bought frozen dinner rolls before, make sure they are frozen as dough and not precooked.
The better the butter, the better the outcome. I know my mom’s recipe says 1 stick butter melted but if you use Kerrygold Irish Butter, you want to use half the package (1 stick = 4oz = 1/2 cup butter)
You can use light or dark brown sugar. The dark brown sugar has more molasses which makes the sticky buns not only moister but the color and flavor of caramel darker.
The chopped nuts can be walnuts or pecans but leave out if you don’t like them.
This recipe is made overnight so be sure to buy everything in advance as the rolls need time to proof and double in size.
