Servings

15

Author Notes

Editor's Note:
Betty Vandenberg is the owner of the Oak Grove RV Resort in Holland, Michigan.  When I visited the gorgeous resort near the Lake Michigan shoreline, Betty had had just taken a batch of these delicious sticky buns out of the oven.  Even though everyone in my group had just finished an enormous lunch, we all managed to wolf down a couple of these delectable treats.  When I asked Betty for the recipe, she kind of looked at me sheepishly and said “I’ll give it to you, but you may not want, it’s really easy.” Betty sent the recipe, and she was right, it was easy. She came up with it while doing volunteer disaster relief work where she had to feed crews of hungry workers quickly and easily. While it is not normally the type of recipe we would publish here at FabulousFoods.com (we are minor food snobs after all), I am eating my words, cause the final result of these cinnamon rolls are exceptional.

Ingredients

1 cup pecan pieces
15 Texas Rhodes Frozen Rolls (or other brand frozen white dinner rolls)
1 box (4 ounces) Butterscotch Pudding (NOT instant)
1 stick butter (NOT margarine)
1 sup brown sugar
cinnamon to taste

Instructions

Place the pecans in bottom of 9x13 well greased pan (grease bottom and sides too). Place frozen dough rolls in pan (3 across and 5 down).  Sprinkle dry pudding mix over the rolls.

Melt the butter and mix with brown sugar Pour mixture over the rolls and sprinkle with cinnamon Cover with plastic that has been sprayed with cooking spray (so it doesn't stick to rolls) and a light towel. Let stand for 6-8 hours.  Bake at 350ºF for 30 minutes.  Remove from the oven and invert on a platter to serve.