A Yearly" Sticky Bun" Tradition

For many years, on the day of my husband's birthday, I have been making this "sticky bun" recipe, for him to take into work. I realize that the term "sticky buns" is probably a name given to cinnamon rolls, here in our county. My mother started this tradition for my dad years ago. Her version of "sticky buns" was so much more involved than mine. She worked with an amazing yeast and mashed potato recipe, that makes my mouth water just thinking about it. When my father retired, the people at work requested that I continue the tradition for my husband, who happens to work for the same company. I have continued it, although my version is so simple, and far less time consuming than my mother's version. I took these pictures of my simple process, so that maybe when you have a special birthday coming up, you'll want to try it. The night before baking these, I started out with a bag of frozen dough balls, which I put into a large "Pam" sprayed roasting pan(which happens to have been my grandmother's pan when she was a young bride). I arranged the dough balls in the bottom of a pan.(if you prefer raisins or walnuts, you put them down first, before putting in the dough balls). I did one pan with chopped walnuts and one without. As to the amount of frozen dough balls, I cover the bottom of the pan.

This recipe requires 2 boxes of butterscotch or vanilla pudding(NOT instant pudding) Sometimes I use one or the other, depends which I have on hand. From the comments received, I think they are equally good.

Into a glass bowl, I add two boxes of dry pudding mix, 1 cup of sugar and 2 teaspoons of cinnamon. Stir together.

Spoon dry mixture over the frozen dough balls, spreading the mix evenly in the pan. Melt 2 sticks of butter in another glass bowl and spoon over dough balls, and dry mixture.(as you can understand at this point of the procedure, I only make these on extra special occasions).

Cover the pan with "Pam" sprayed plastic wrap. The wrap is sprayed to keep it from sticking to the dough when it rises. At this point, you can go to bed, letting the pan(or pans) sitting on the kitchen counter overnight.

In the morning, after the dough sits all night, this is how the pans of dough will look. I did one of these pans with butterscotch pudding and one with vanilla pudding, which is the reason for the different shades of dough. At this time, I place the pans in a preheated 350 degree oven, on the racks that I have placed in the middle of the oven. I do this so that the bottom of the rolls do not bake too quickly. I bake them for 25 mins. or until the dough is browned on top and rather firm to the touch. Remove from the oven, lay a jelly roll pan on top of pan of rolls and invert.



Here is the final product. These pictures were taken 15 minutes after being taken from the oven, and 15 minutes before they went out the door with my husband. The people are waiting for them and they let him know. As you can see, it is a simple process with delicious results.

Just for your information, most of the times when I make these, I make only a single recipe, which I do in a 9 x 13 inch pan, instead of the big pan I used today. I do 6 frozen dough balls down and 6 across, filling up the pan. In the bowl I add 1 box of pudding and 1/2 cup sugar and 1 tea. cinnamon. Stir together and sprinkle over the rolls. I melt 1 stick of butter and pour over the rolls, cover with sprayed plastic wrap, set on counter overnight and bake in 350 degree oven for 20-25 minutes. Invert on tray, pour the coffee, share with a friend....then head for the gym.