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To save time and money in my busy schedule, I found a way to make tasty fruit buns by using crescent roll dough and fruit preserves. These are great, and a fast way to create breakfast, brunch, or dessert served warm or room temperature, with your favorite beverage.
Prep Time: 30 min.
Cook Time: 20 min.
Total Time: 40 to 45 min.
Yield: 6 to 8
These sticky buns take awhile to make but are totally worth it! You could make the dough the night before, and it'll be much faster the following day. It's a big hit in our household and there is never any left overs.
Prep Time: 4-5 hours
Cook Time: 50 minutes
Yield: 9 pieces
These are great because they are very soft and gooey. Best eaten when still warm!
Preheat oven to 400 degrees F. Cut off 3 tablespoons of butter from a stick. Cut each tablespoon into four even parts.
Recipe for Cinnamon Sticky Buns. In a saucepan combine brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add pecans. Spoon into a greased 9x13 inch pan. . .
Preheat the oven to 425°F. Coat an 8" round baking pan with nonstick spray. In a small saucepan over low heat, stir 4 tablespoons of the brown sugar, the corn syrup and water until the brown sugar dissolves and the mixture is warm.
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I used to have a recipe years ago for making Sticky Buns using Rich's Roll Dough. The package has little balls of dough in it. You prepare it the night before, and put it in a cold oven until morning and then you bake it. It is made in a bundt pan. They come out really good. Unfortunately, I lost the recipe. Does anyone have a recipe like this? Thanks.
P.J. from Delaware
You can find a recipe for sticky buns on thriftyfun and almost every recipe site.
Find one you like then substitute Pillsbury's soft breadsticks. Cut them into chunks and put in a bundt pan. Or separate the sticks but don't unroll them and put them in a cake pan. Works either way and is very good.
I would go to Rich's website.
I bet they'll be able to get your their recipe.
If it's not too complicated a recipe, would you mind posting it if you do find it?
I'd love to try it!
Hi! I have this recipe.
1 pkg. frozen rolls
1 cube butter melted and poured over top of rolls
1 small pkg. butterscotch pudding
1/2 c. brown sugar
Pour butterscotch pudding over buttered rolls. Sprinkle brown sugar over that. Cover and set overnight. In the morning cook in 350 F oven for 20 minutes. Enjoy!
CINNAMON PULL APARTS
18 frozen rolls
2 tsp. cinnamon
2/3 cup brown sugar
1 cup chopped nuts -- pecans are the best
1 small box cook and serve vanilla pudding, not instant
1/3 - 1/2 cup butter
1/3 cup raisins, more or less, optional
Place frozen rolls in a well greased Bundt pan.
Combine brown sugar, pudding, cinnamon, raisins, and nuts. Sprinkle over rolls. Pour butter on top.
Cover with a damp cloth and leave overnight or at least 4 hours or until doubled.
Bake 20-30 minutes at 350°F. Check at 20 minutes. If over browning, cover top with foil.
Remove from oven and turn rolls over onto plate. Serve warm.
Substitute part of brown sugar with honey.
Soak raisins in water to soften, blot off before combining with sugar/cinnamon mix.
Original recipe calls for 1/2 cup butter but that seemed too much.
Reheat in microwave for about 10-15 seconds.
I also came across a recipe that suggested rolling the rolls in butter and then the sugar mixture and place in the pan. Pour any leftover sugar mixture and butter on top. That sounds like it may work better but I haven't had a chance to try that.
Ooey-Gooey Cinnamon Buns
Nothing beats sticky buns hot out of the oven!
You could probably use your dough with this recipe's sauce.
Prep Time: 2 Hours 30 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Yields: 15 servings
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let
stand until creamy, about 10 minutes. Warm the milk in a small saucepan
until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup
butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1
flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a
beating well after each addition. When the dough has pulled together,
it out onto a lightly floured surface and knead until smooth and
about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat
oil. Cover with a damp cloth and let rise in a warm place until doubled
volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over
heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into
9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set
Melt remaining butter; set aside. Combine remaining 3/4 cup brown
cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch
rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch
uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long
side, tightly roll up, pinching seam to seal. Brush with remaining 2
tablespoons butter. With serrated knife, cut into 15 pieces; place cut
down, in prepared pan. Cover and let rise for 1 hour or until doubled
volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let
pan for 3 minutes, then invert onto serving platter. Scrape remaining
filling from the pan onto the rolls.
My recipe is called Hungarian Ring, however, after mixing up the dough and when finished with the rising, grease a ring mold or an angel food tube pan. Prepare a bowl of melted butter, about l/2 cup. Mix together 3/4 C. sugar and 2 ts.cinnamon. Pinch off small balls of dough about the size of a walnut and dip in the melted butter then in the cinnamon-sugar mixture putting into tube pan in layers. let rise until light but not quite double in bulk. Bake about 375* for about 20 min or until nicely browned. turn upside down onto a large plate. I sometime double the butter/cinnamon/sugar as I like lots of sticky. Enjoy!
16 frozen rolls
1 pkg cooking butterscotch pudding
1 cube melted butter
1/2 cup packed brown sugar
1 to 2 tsp Cinnamon
Spray bundt pan with non stick cooking spray, put rolls back to back in bundt pan sprinkle pudding mix over rolls,sprinkle brown sugar over pudding then sprinkle cinnamon over brown sugar then pour warm melted butter on top cover with plastic wrap let sit overnight and bake in 350 degree oven for 15 -20 min then invert onto large plate.
1 pkg Rich's Roll Dough
3/4 cup brown sugar
1/4 cup white sugar
3 tsp cinnamon
1/2 box Butterscotch pudding
Nuts (I use pecans)
Raisins (to suit your taste)
1/4 lb melted butter
Grease a tube pan. Shake the rolls in a plastic bag with the white sugar and cinnamon. Cover bottom of pan with nuts and raisins. Layer the dough balls on top of the raisins and nuts. Sprinkle the brown sugar and pudding over the dough balls. Drizzle the 1/4 lb of butter over all. Cover and let rise overnight. Bake at 350 for 20-25 minutes or until golden brown. Let stand in pan 3 minutes before inverting onto plate. Enjoy!
Since I asked the original question, thought I'd share this recipie that came directly from Rich's Bread Dough. ENJOY!
1 - 25 oz pac Rich's Homestyle Roll dough
1/2 cup chopped pecans or walnuts:raisins optional
1 - 3 1/2 oz pack Butterscotch regular pudding mix
1/2 C margarine or butter
1/2 C brown sugar
Recipe says to thaw dough, but I leave frozen. Distribute nuts and raisins evenlY in the bottom of a greased bundt pan. Place rolls on top of nuts. Sprinkle with pudding mix. Combine melted margarine & brown sugar (+ cinnamon optional). Pour mixture over dough and cover with plastic wrap or a towel. Let dough rise until double in size. Bake in preheated 375degree F. oven for 25-30 minutes. Immediately after baking, turn upside down on serving dish and cool on wire rack.
Optional Vanilla Icing
1 c powdered sugar
1 Tbsp. L milk
1 Tbsp. softened butter or margarine
1/2 tsp. vanilla extract; blend
My grandmother would make a plate of stickies for me in the late 60s. They were not the soft sticky buns but a buttery, sweet somewhat hard, crunchier treat. I can not find that recipe anywhere, I would be most grateful for anyone's help.
By Linda T