Even though I followed the recipe that was somewhat vague on how much of certain things I should use, I forged ahead with my best guesstimates - the portions I used are below.  What I didn’t expect was how it turned out. Even so, they got rave reviews and there was very little left.  One guest even took some for the flight home.

Caramel Sticky Buns

1 pkg frozen Texas Rolls (23-25 rolls)
1 cup brown sugar
1 tsp. cinnamon
1/2 to 3/4 c. chopped pecans
1 stick butter, melted
1 3-oz. pkg butterscotch pudding mix (don’t use instant)

Spray an angel food cake pan or large bundt pan and place the frozen rolls in the pan.

Mix the pudding mix, brown sugar, cinnamon, and nuts and sprinkle over the rolls. Pour the melted butter over the rolls and place the pan in a cold oven overnight. (The original
recipe had suggested leaving 2-3 rolls out the first time to see how it worked with the
pan chosen. I didn’t as I thought it was a large pan.  Lesson learned.  Place a cookie
sheet under the pan as mine raised way over the top and were drooping over the sides
the next morning.  I pulled about 10 off the top and sides as it raises even more as it
bakes. I ended up with a 1 1/2 quart casserole dish of rolls besides.)

Bake the rolls at 350 degrees for 30 to 35 minutes. Take out of the oven and put a large
plate over the pan and invert them being careful not to get burned by the hot syrup.  Then enjoy the compliments.

Virginia Walker
McNeill Stone Mansion B&B