Elle has a fever and a nasty little case of croup.
All the kids are hacking up lungs.
Joe is long gone to work until late tonight.
It snowed a couple of inches last night and continues to collect. (YIPPEE!!)
So...We are skipping church and sticking close to the hearth today.
How fortunate that I had the foresight to make up a batch of Sticky Buns last night...
I have posted a recipe called Monkey Bread before. Every time I talk about Monkey Bread people assume it is this recipe, what my family likes to call Sticky Buns. Let there be no confusion; they are two totally different culinary concoctions.
Sticky Buns (NOT to be confused with Monkey Bread)
(This ingredient list makes ONE pan of Sticky Buns, but I have never made just one pan. I always double this recipe making two pans.)
18 frozen Rhoads rolls
One 3.5 oz package butterscotch pudding NON-instant (also called Cook N’ Serve)
½ cup brown sugar, tightly packed
¼ cup margarine or butter
1 tsp cinnamon
Chopped pecans or walnuts
1. Grease a Bundt pan by spraying non-stick cooking spray all over inside of pan.
2. Spread chopped nuts evenly over bottom of pan. (If Joe had his way, this step would be banished.)
3. Place frozen rolls evenly in pan on top of chopped nuts.
4. Sprinkle pudding on frozen rolls.
5. Melt margarine in microwave.
6. Mix cinnamon and brown sugar into melted margarine until thoroughly distributed.
7. Pour margarine, sugar, and cinnamon mixture over frozen rolls in pan.
8. Cover with a clean kitchen towel and let sit to defrost and raise overnight.
9. In the morning, preheat oven to 350 degrees. Bake Sticky Buns for 20 minutes. Make sure buns are neither doughy nor burnt.
10. Remove from oven and cover Bundt pan with a large plate. Turn over carefully, transferring the Sticky Buns onto the plate.
Dive in, but try to be careful not to burn your mouth in your haste to eat these delicious breakfast goodies.