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Empty Keg Bar Butterscotch Sticky Buns




Source of Recipe


Brandy PNIC


List of Ingredients




1 (1 lb.) loaf frozen bread dough
1/3 C. pecans, chopped
1 (3 1/3 oz.) butterscotch pudding mix, not instant
1/4 C. butter
1/4 C. brown sugar



Recipe



Thaw one ready-made loaf overnight in the refrigerator (or follow package directions for thawing). When ready to make rolls, chop pecans, cut the loaf into 16 pieces and roll each in the chopped pecans.

Place in a greased Bundt pan or angel food cake pan. Sprinkle with the butterscotch pudding mix. Combine butter and sugar and melt. Pour mixture over dough and cover. Let rise until double. Remove cover and bake at 375ºF for 18 to 22 minutes. Turn upside down to cool on a plate.