Sticky Buns

Sticky Buns.  If you ask my kids about food traditions, Sticky Buns will always be mentioned.  We eat them on the morning of most holidays and special occasions.  I also make them whenever I host or am asked to bring an item to a brunch.  They are surprisingly easy to make and are incredibly delicious!

Fun fact:  When we lived in Fairfax, Viriginia, I offered up One plate of Sticky Buns once a month for a year as a silent action item at our kids' school.  The buns fetched $80 for the PTA!  Woohoo!  Yep, they are THAT good!

Sticky Buns

1 pkg frozen rolls, we use Rhodes (approximately 20 rolls)
1 pkg butterscotch "cook and serve" pudding mix (must be "cook and serve" variety, not instant)
3/4 cup butter
3/4 cup brown sugar
1 tsp cinnamon 
1 cup pecans (optional, but encouraged)

The night before:
Heavily grease a bundt pan with butter. Sprinkle pecans in pan. Place rolls over nuts. Sprinkle with pudding mix. Melt butter and combine with brown sugar and cinnamon. Put mixture on top of rolls and pudding mix.  Let rise on counter overnight.

Next morning:
Preheat oven to 350°F. Bake for 30-35 minutes or until top is dark golden brown. Flip onto tray and enjoy!  These are best when served warm.