Aunt Rose's Sticky Rolls

Guys, this might seriously be the best recipe on this blog. I know I've posted some other great ones, and I know I've really talked up a few others, but I don't know if any of them compare to this one. Maybe I'm just partial to it because it's a family recipe, but everyone I've ever served these for has loved them. And the best part? They are insanely easy. So easy that when my family decided at 10:30 on Wednesday night that they wanted to have a Thanksgiving brunch on Thursday morning and I didn't even break a sweat thinking about having to put these together (I also know that my family is prone to wanting these on a moment's notice so I always keep all the ingredients on hand). If you really want to wow your family and friends with this one, keep the recipe a secret because they'll swear you spent hours laboring in the kitchen to produce such a delicious breakfast roll. My mouth is watering just thinking about them...

Aunt Rose's Sticky Rolls
(serves six to eight)


18-24 Rhodes frozen dinner rolls (they come in bags of 36, but I've found that most Bundt pans won't hold the whole bag)
1 pkg cook and serve butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup butter
cinnamon to taste

Spray the bottom and sides of a bundt pan. Place the frozen rolls in the bottom of the pan and sprinkle the dry pudding mix over the top of them. Melt the butter in the microwave and stir in the brown sugar. Pour the brown sugar/butter mixture over the rolls and sprinkle with cinnamon. Cover with a towel and let rise overnight. In the morning, preheat the oven to 350*. Bake the sticky rolls for 30 minutes or until the ends start to brown. Remove from oven; let stand for 10 minutes. Invert onto a serving platter and enjoy!