Vanilla Pudding Sticky Buns Recipe

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Sometimes it is very difficult to get recipes from my mom. At least putting them in my blog requires getting them in writing instead of just in her head. The holiday slipped right by without posting about our New Year’s Day sticky buns.  Mom only makes them that one time of year, except the time I got her to make an exception when she visited me in Yuma a few years back.  Since I would be missing the holidays she treated us in November. She knows she got this recipe from a magazine over thirty years ago, but since then it has resided in her head.

What you need along with a bundt pan:

Rhodes Dinner Rolls (the smaller sized ones)

one stick of butter, melted

3/4 cup brown sugar                                        

1 tsp cinnamon

1 small pkg vanilla pudding (make sure it is the cook and serve type)

The night before, place 20-24 of the frozen rolls evenly in the pan. Mix up all of the dry ingredients — including the powdered pudding mix, and sprinkle over the rolls.  Then, dribble the melted butter over the entire mixture. Cover with a towel and put in the fridge.

When you first get up the next morning, take rolls out of the fridge and put in a warm spot so they can rise a bit more. If you are tight for time, you can heat the oven up to 200 and turn off before placing them in the oven to continue rising. When they are about 2x the frozen size, they are ready to bake.

Bake at 350 for about 30 minutes. They will be toasty looking on the top, but you do want to make sure they get done inside. When done, loosen them from the pan’s sides and turn them over onto a large plate or cookie sheet. Or you can use some foil or wax paper on the table or counter. If you do not have a bundt pan, they taste as good baked in a cake pan or large loaf pan.

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