Do-Ahead Sticky Buns
Yield
9 rollsPrep
35 minCook
30 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | package |
butterscotch pudding
and pie filling (3 5/8 oz) |
* |
| ¼ | cup |
margarine
or butter, melted |
|
| 1 | tablespoon |
milk
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | package |
yeast, active dry
|
|
| ¾ | cup |
water
105 -115 degrees |
|
| 2 ¾ | cups |
biscuit baking mix (bisquick)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
packed |
*
|
| 1 | package |
butterscotch pudding
and pie filling (3 5/8 oz) |
* |
| 59 | ml |
margarine
or butter, melted |
|
| 15 | ml |
milk
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | package |
yeast, active dry
|
|
| 177 | ml |
water
105 -115 degrees |
|
| 651 | ml |
biscuit baking mix (bisquick)
|
*
|
Directions
Mix brown sugar, pudding (dry), margarine, milk and cinnamon.
Dissolve yeast in water water; stir in baking mix until soft dough forms.
Turn dough onto cloth-covered board dusted with baking mix.
Knead until smooth, about 20 times.
Sprinkle with additional baking mix (up to ¼ cup) if dough is too sticky.
Roll into rectangle, 15 X 9 inches.
Spread ¾ of the reserved butterscotch mixture over dough.
Roll up tightly, beginning at 15-inch side.
Pinch edge of dough into roll to seal.
Cut into 9 slices.
Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches.
Place rolls slightly apart on butterscotch mixture.
Cover and refrigerate up to 24 hour.
Bake as directed below.
Remove cover from pan of rolls.
Let rise in warm place until double, 45 to 60 minutes.
Heat oven to 375℉ (190℃). Bake until golden brown, 25 to 30 minutes.
Immediately invert pan on heat proof serving plate.
Let pan remain a minute so butterscotch drizzles over rolls.
