This post is sponsored by Rhodes Rolls.
Gosh, nearly two months ago I was invited to a Rhodes Rolls blogger event where a bunch of us sassy ladies got together & dished while we learned about all the fun things we could do with their frozen bread. It was such a great time. I definitely learned a few new things about their dough: how to make a kaiser bun, how to make a flower sculpture & about Rhodes’s no fault policy – if their dough doesn’t work for you, they’ll gladly replace it for free! I have yet to make a kaiser bun, but I feel pretty awesome knowing that I can.
For me, Rhodes rolls reminds me of Sunday dinners, Christmas & birthdays. My mom started making sticky buns for Christmas (the most delicious dessert breakfast ever!) and now I make sticky buns for every birthday. They’re SO caramely & delicious. You’ve got to try it, if you haven’t yet! Here’s my mom’s recipe:
makes about 20 rolls (aka feeds 2 people ;))
- 20 frozen rolls
- 1 cube butter
- 1/2 package butterscotch pudding mix (not instant)
- 1/2 cup brown sugar
- cinnamon, nutmeg & pecans
Spray bundt pan & drop in frozen rolls. Pour melted butter over rolls. Mix pudding, brown sugar, cinnamon & sprinkle over rolls. Sprinkle with pecans. Cover Loosely with foil, let stand 8 hours. Bake at 350º F for 25 minutes with foil on top. Remove foil & bake 5 more minutes. Let stand for about 5 minutes. Invert onto plate & serve.