Pecan Rolls / Sticky buns / Butterscotch Rolls / Monkey Bread

Originally, I got this recipe from an extended family member named Bonnie. It was titled "Bonnie's Pecan Rolls". We (me, my brothers and sisters) make them for all the major holidays like Thanksgiving, Christmas, sometimes Easter. We prep them the night before, then wake up and put them in the oven to enjoy at breakfast. 

Some make these with pecans, and others make it without. There are many names for this dish, too. The name usually depends where you are from. Some popular names are: "Pecan rolls", "monkey bread", "butterscotch rolls" and those who grew up in areas with Pennsylvania Dutch Amish influence may know these as "sticky buns". Whatever you call them-- these are amazingly delicious! They're sweet, buttery, soft, and melt in your mouth. There are even more variations on this recipe than there are names. This version makes them very easy to make and enjoy, any time you want. 

Pecan Rolls / Sticky buns / Butterscotch Rolls / Monkey Bread

Ingredients:

½ cup butter (113g)

½ cup brown sugar (100g)

1/2 box cook-and-serve Jello Butterscotch Pudding Mix

1 tsp. Ground cinnamon

A handful of chopped pecans (optional)

12-15 Rhodes Dinner Rolls (the raw, frozen balls) depening on the size of your baking pan. If you don’t have them locally, any frozen, raw dinner dough balls will do. They are about the size of a golf ball.

Tip: A round bundt pan is most commonly used, and more festive. But you can use any deep-dish baking pan you have. You want the rolls to fit loosely, bout halfway up the pan when frozen/raw.

Directions:

1. Melt butter and sugar in a saucepan over medium heat, until sugar is dissolved. Stir in the half-box of pudding mic and cinnamon, blend well. Remove from head and set aside. 

2. Grease baking pan genrously. If using chopped nuts, sprinkle them into the bottom of the baking pan.

3. Place frozen dinner rolls in the bottom of the baking pan, evenly and loosely. Pour sugar/pudding mixture over frozen rolls. Cover with a towel or plastic wrap. Let rise overnight 8 to 10 hours, but no longer, or else they may delfate). 

4. Preheat oven to 350 F (176 C).

5. Uncover rolls very gently, to avoid deflating them. Place rolls/baking pan on a baking sheet to catch any mixture that may bubble over during baking.

6. Bake 25 to 30 minutes, depending on your oven.

7. Carefully remove from oven. Place a large plate or platter on the counter and turn the roll pan upside-down over the plate, to transfer the rolls onto the plate. Let rolls stand for 10 minutes. Serve warm.