January 11, 2016

Aunt Betty Lou's Best Ever Sticky Buns

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

This is one of those recipes that smells and tastes like my childhood.  Is that weird?  It sounds kind of weird.  But the truth is, when I get a whiff of the ooey gooey sweet deliciousness that is these sticky buns, I am immediately taken back to being a little girl.

Let me tell you about these buns that I so fondly remember form my childhood.  These sticky buns are just that.  Stiiiicky-icky!  So sticky and sweet and made with a whole stick of butter and lots of sweet brown sugar.

Anything made with a whole stick of butter has got to be good, right?  Right.  Totally a given.

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

They're kind of caramel-y, but with a big old cinnamon kick.  Warm, comforting and perfect alongside a cup of coffee or milk if you're a little one!

The best part about these Sticky Buns is that they are so darn easy to make.  Like really easy.

All you have to do is arrange frozen rolls are over some nuts and raisins and then pour the sticky sauce right on over them.  Then you cover them and put them in the fridge overnight and that's it!  Walk away and do your thing until the next morning.

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

When morning rolls around, bake and eat.  Done and done.  How easy is that?!

They come out of the oven looking all puffy and golden and cinnamon-y.  And the smell of these babies!  Good Lord, it's intoxicating.  They don't look very sticky at this point.  Quite deceiving!

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

But when you flip that baking dish over onto your serving platter...oh, yeah, that's when the magic happens.  All of that beautiful brown sugar cinnamon butter sauce is revealed.

I can't resist grabbing one just as soon as they come out of the oven, but all of that delish sauce gets stickier and stickier as they sit.  Perfectly sticky!  So they're ideal for a party because they can sit without getting all yucky.  They get better!

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

There's one little thing about these that we haven't talked about yet, but we probably should discuss.  One ingredient, actually.  It's pudding mix!  Simple vanilla pudding mix.  It helps to make that golden sauce just the right flavor and texture, so don't try to skip it or substitute!

Aunt Betty Lou's Best Ever Sticky Buns are assembled the night before and then baked in the morning, making them perfect for a holiday morning breakfast or brunch!  They are super sticky and sweet and really the best ever!

These delicious, ooey, gooey, buttery, cinnamon-y sticky buns would an amazing addition to any breakfast or brunch spread.  Everyone will love the pretty presentation and will be asking you for the recipe, I guarantee it!

If you try my Aunt Betty Lou's recipe, let me know what you think!  I'm sure you'll love them as much as I do!


Aunt Betty Lou's Best Ever Sticky Buns

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Ingredients
  • 1 bag frozen rolls (24 pieces)
  • 1 stick butter
  • 1 cup brown sugar
  • 2 Tbsps milk
  • 1 small pkg. vanilla cook & serve pudding (not instant!)
  • 2 tsps cinnamon
  • nuts and raisins

Instructions
  1. Sprinkle nuts and raisins into the bottom of a greased 9 x 13 baking pan.  Place the rolls of dough on top of the nuts and raisins (4 across, 6 down).
  2. In a medium saucepan, heat the butter, brown sugar, pudding mix, cinnamon, and milk until the butter is completely melted.  Pour the mixture over the dough.  Cover and refrigerate overnight.
  3. Preheat oven to 350 degrees.  Uncover and bake for 25-30 minutes.  Invert onto a cookie sheet or serving platter while still warm.

Notes
  • Be careful not to overheat the butter/sugar/pudding mix mixture or it will turn into pudding!
  • These are good served right out of the oven and just as good as they sit and get stickier and gooier!  
  • Source: My Great Aunt Betty Lou!  My Mom passed the recipe on to me in a recipe book made for me by my sister as a wedding gift.  It contained all recipes from family and friends.  How cool, right?!

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