Recipe by Margo59
Make this recipe the night before and bake in the morning. Absolutely wonderful flavor. This is another favorite to make when I have company. Everyone who has ever tasted these has loved them. I hope you enjoy.
Top Review by Kaylene Jaciuk
I've been maiking these for years. They are awesome! I also use the vanilla pudding instead of butterscotch, but I will try the butterscotch next time I do these. So much easier than other sticky buns and so rich and sweet!
- 1 cup pecan halves
- 24 frozen bread dough, balls (find by frozen bread in store)
- 1 cup brown sugar, packed
- 1 (3 1/2 ounce) packagejello cook and serve butterscotch pudding mix (DO NOT USE INSTANT PUDDING)
- 1⁄2 cup margarine, melted
Directions See How It's Made
- Lightly butter a 13 x 9 inch baking pan.
- Sprinkle pecan halves evenly over bottom of pan.
- Place the 24 frozen bread dough balls over the pecans.
- Sprinkle brown sugar over bread dough balls.
- Sprinkle the butterscotch pudding mix (dry) over the brown sugar.
- MAKE SURE YOU DO NOT USE INSTANT PUDDING MIX.
- MUST BE COOK AND SERVE.
- I'VE TRIED THE INSTANT AND IT DOES NOT WORK.
- Cover with wax paper and a kitchen towel.
- Set out on the counter, covered overnight (8 hours).
- It will thaw and rise.
- After 8 hours, remove the towel and wax paper.
- Pour the 1 stick melted margarine over the risen dough balls.
- Bake at 350 degrees for 20-30 minutes.
- Immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes.
- This keeps the syrup warm and allows it to seep between the roll.
- Remove the baking dish and enjoy.
- Tastes best when eaten warm.
- (Time does not include the rising time).