Easy Pull-Apart Sticky Buns

When I was a child, I remember we would often start our family vacations by going to this bakery in town called La Petit Boulangerie, and getting sticky buns. I honestly think I had dreams about eating these rolls. They were so good, but that bakery closed about 20 years ago. Sticky buns were also a family favorite when we would visit a local lake and their special dock diner. I have an insane sweet tooth.

Every sticky bun and cinnamon roll experience in my life was always compared to those memories as a child savoring the sticky sweet, buttery goodness, and every experience would always fall short. Until now. I have never been really into the white frosting on cinnamon rolls. Though I have found some that I do like, I am more into the cinnamon sugary goo that makes the sticky buns so sticky. A friend shared this recipe with me a few months ago, and I think she got it from another friend, and I am hooked!

Not only is this breakfasty treaty dessert absolutely delicious, it is simple. You just have to start the night before you want to eat it (or about 6 hours before...or see in the notes below for faster method). Minimum effort, maximum taste.

Pull-Apart Sticky Buns
from Jessie Lundell who got it from Heather Webb who got it from....* (see notes below)

20 Frozen Rhodes Dinner Rolls (it must be this brand in order to work. I get it at Target)
1 stick butter, melted
1 box butterscotch cook n serve pudding mix
1/4 C. white sugar
1/2 C. packed brown sugar (or just dump in a bunch)
1 tsp cinnamon


Grease a bundt pan really well. Pour the frozen rolls in the bundt pan, evenly. In a medium sized bowl, mix together dry pudding mix, white sugar, brown sugar, and cinnamon. Pour mixture over the rolls. Melt a stick of butter. Pour butter over the rolls. Allow the rolls to sit overnight, or for at least 6 hours (to thaw and rise).
Preheat oven to 350.
Bake for 30-35 minutes (check at 30).
Remove from oven and let sit for 5 minutes, then place a large plate or bowl over the bundt pan and flip it all over. Be careful not to burn yourself on the buttery gooeyness. It is very hot. Flipping it all over allows that wonderful goodness to get over all the rolls. Mmmm

Serve warm.

Sare's notes:
1. Doubling this recipe can be catastrophic. I doubled the butter and a friend ended up with a oozing roll, and butter all over her shirt. Sorry Nat. If you do double this, just melt "enough" butter to coat the rolls, but not drown them (oops), and add a little more cinnamon and sugar to the mixture,but not much. Cooking time should be increased just a few minutes, but watch the pan so the rolls don't get more than just a little golden.
2. Make these NOW! You will be the hit of the party, and no one needs to know how easy it was (unless they want the recipe).
3. * I have the "original source" for these now in a family cookbook that Heather's family printed to give out as Christmas gifts (yay, I am so lucky!), but either Jessie or I tweaked it because the measurements are completely different. Ah well....it tastes fabulous, and I am satisfied with my mistakes.
4. ** If you don't quite have 6 hours to wait around for these, and you forgot to leave it out overnight, follow the instructions up to the "leave it out" part, and do the following. Preheat oven to 200 (takes about 5 minutes) then turn the oven off. Place the bundt pan in the oven for about an hour (so it can rise). Check to see if the dough is completely thawed and enlarged. If yes, proceed with baking. Preheat the oven (without rolls in there) to 350, and bake for about 30 minutes. There! Now you only had to wait an hour and a half instead of overnight. No need to thank me :)