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Tuesday, January 8, 2013

Pumpkin Spice Sticky Buns

This recipe was in the paper before Thanksgiving and I saved it because I knew one day I would make it.  I had thought I would make it for Christmas morning but I was too tired Christmas Eve to put it together.  Turns out it was perfect for New Year's morning and the Rose Parade.
These are some leftover Rhodes dinner rolls from Thanksgiving. I knew buying the bigger bag at Thanksgiving would come in handy.
Spray a round cake pan with non stick spray.  Add about 3 Tablespoons of cinnamon chips.  I looked for these at several places.  I finally found them at Target but later found them at Publix.  They are usually kept with the chocolate chips.
Put 1/4 cup butter and 1/4 c brown sugar in a saucepan to melt.
Back to the pan.  Add about 1/4 c chopped pecans to the bottom with the chips.
Set 9 frozen dinner rolls on top of the nuts and chips.
In a bowl add about half a box of cook and serve vanilla pudding mix with 1/2 teaspoon of pumpkin pie spice.
Mix the pudding and spice together.
Sprinkle around and on top of the rolls.
Bring the butter and brown sugar to a boil on the stove.
Pour on top of the rolls.
Almost finished.
Spray the press and seal with non stick spray and lightly cover the pan.  Set on the counter overnight.
This is what you will have in the morning.  They smell great too.  Preheat the oven to 350.  Bake the rolls for about 20 minutes.
Here's the baked rolls.
Carefully invert the pan onto a plate. Let stand for a minute so all the goopy stuff falls on top.
Here's breakfast.
They pull apart so easy and are light and fluffy.  A great breakfast to eat during the Rose Parade.

Pumpkin Spice Sticky Buns Recipe

1/4 cup chopped pecans
3 Tablespoons cinnamon chips
9 frozen Rhode's rolls
1/2 pkg of vanilla cook and serve pudding
1/2 teaspoon pumpkin pie spice
1/4 cup butter
1/4 c brown sugar



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