Wednesday, April 2, 2008

Sticky Buns

This is a Utah Classic that our good friend Margo introduced to us. Prepare at night and bake first thing in the morning for a breakfast treat!

16 or so frozen rolls (I buy the bag of Rhodes from Costco)
1 cup sugar
1/2 cup butter
2 tbls. light corn syrup

1. Place rolls in a lightly greased bundt pan

2. In small saucepan, heat brown sugar and butter just until melted

3. Remove from hear and stir in corn syrup

4. Poor over rolls - cover and let rise overnight

5. In the morning, back uncovered at 350 degrees for 20 minutes

TIP: Let cool for about 15 minutes and then dump into a big bowl or pan so the syrup mixture coats all of the rolls

Also, I have seen a recipe just like this that suggests you sprinkle a package of Butterscoth Jell-o pudding (Cook and Serve) on top of the rolls before you let them rise for a little extra flavor. Yum, yum!