Sticky Buns

This is another recipe my mother-in-law is famous for. These sticky buns ALWAYS make an appearance at the Brown family Easter breakfast. Just this last Easter, the rolls somehow ended up on a table not very many people saw, so when I came out with one on my plate, almost everyone stopped me to say, "what?! Where were those?? I was looking all over and didn't see them!". That's how loved these puppies are! She so kindly made them for one of our baby blessings and everyone from my side of the family kept asking me to get the recipe! The plate always gets licked clean on these guys!

I finally got brave and got the recipe and made these a few Sunday's ago. They turned out SOOOO good! I ended up placing mine in 2 9 inch cake pans instead of using a bundt pan though. Everything else I did the exact same.

18 frozen Rhodes Rolls
1 small COOK and serve butterscotch pudding
1 cube of butter, melted
1/2 cup brown sugar

Place frozen rolls in greased pan (you can use a bundt pan, cake pans or even a 9x13). Sprinkle pudding over top. Mix melted butter and brown sugar together. Pour melted butter mixture on top of pudding and rolls. Place in oven overnight. Pull out the next morning and preheat oven to 350. Then bake for about 25 minutes. Let cool about 5 min, then flip onto serving plate and try not to eat them all! (you must flip them out of the pan so the ooey, gooey, yummy stuff sinks into the rest of it!)