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  Recipe Home » Breads » Do-Ahead Sticky Buns
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  Do-Ahead Sticky Buns
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 173
Ingredients:
1/2 cup Packed brown sugar
1 package Butterscotch regular pudding And pie filling (3 5/8 oz)
1/4 cup Margarine or butter melted
1 tbsp Milk
1/2 tsp Ground cinnamon
1 package Active dry yeast
3/4 cup Water water (105øto115ø)
2 3/4 cup Bisquick baking mix
Instructions:
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 1/4 cup) if dough is too sticky. Roll into rectangle, 15 X
9 inches.
SPREAD 3/4 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. (To bake
immediately, cover and let rise in warm place until double, 25 to 30
minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until
double, 45 to 60 minutes. Heat oven to 375ø. 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.
High Altitude Directions (3500 to 6500 feet): No adjustments are
necessary.
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