This year we celebrated our 25th wedding anniversary, meaning we’ve spent 25 Christmases together. We have never missed a Christmas morning featuring our favorite Sticky Buns. They are prepared the night before (John’s job) and put into the oven first thing Christmas morning.
My mother made the real thing with homemade rolls and homemade stickiness, but that took a few hours. These are almost as good and have become a serious part of our family Christmas tradition.
Here’s how you make them:
Place 24 Rhodes Frozen Dinner Rolls (still frozen) in a greased
Bundt pan.
Sprinkle with 1 small box of Butterscotch Cook and Serve Pudding (NOT instant) and 1/2-1 cup of chopped pecans.
Bring to a boil and blend until smooth:
1 cup brown sugar
1 cup butter or margarine
1 tsp. cinnamon
Pour this syrup over the frozen rolls.
Cover Bundt pan with foil and let stand over night.
In the morning, remove the foil and Bake at 350 for 35 minutes.
Then let them stand for about 15 minutes before inverting the rolls
on a platter to serve.
Devour while warm.
