Empty Keg Bar Butterscotch Sticky Buns Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Empty Keg Bar Butterscotch Sticky Buns
1 (1 pound) loaf frozen bread dough
1/3 cup pecans, chopped
1 (3 1/3 ounce) box butterscotch pudding mix, not instant
1/4 cup butter
1/4 cup brown sugar
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
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 375 degrees F for 18 to
22 minutes. Turn upside down to cool on a plate.
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