Marcia's Famous Sticky Buns100 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 13 hr 55 min
“I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.” - by Colleen
Original recipe yields 8 to 10 servings
- Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
- In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.
Amount Per Serving (9 total)
- 371 cal
- 21.4 g
- 40.7 g
Based on a 2,000 calorie diet
Reviews (100)Rate This Recipe
"This is a family favorite! The key to this recipe turning out perfect is to use the COOK and SERVE pudding. The instant pudding will not work as well. I use 24 Rhodes Dinner rolls, cut in half. I roll..." See more each piece in the dry pudding, melt the butter and brown sugar together and pour over the top. I bake mine for 35-40 minutes. YUM!"
"This is a very old famiy recipe of ours as well! Who the heck would make rolls like this from scratch again! Anyway.. I do make a couple of differnt changes. I use toasted almonds instead of walnuts (..." See morejust personal taste) and about 3/4 box of COOK and SERVE Butterscotch pudding. Also use the Rhodes brand of frozen dinner rolls ( I put approx 16 rolls in the pan) I bake for about 40 minutes."
"I follow this loosely. (We call this "cinnamon rolls, btw - though it's probably, techinically "monkey bread.") I tried it as written and was not happy. Read the reviews, made some changes, and love i..." See moret! I sub butterscotch cook-n-serve pudding for the vanilla instant. I mix all the dry ingredients. Cut the rolls into ~4-5 pieces each, dredge through the brown sugar/cinnamon/pudding mixture and place on top of the nuts in the pan. After, I pour the rest of the dry mixture over the rolls, and pour the melted butter over all. I cover with foil and place in the fridge overnight. In the morning, I place the uncovered pan in a cold oven, then I turn the oven on to 350, and set the timer for 40 minutes. Great every time! (I probably would have given the original recipe, maybe a 3.5 star rating - I had really large rolls without much ooey, gooey, sticky stuff . . . A solid 5 with my tweaks . . . )"
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