La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/1552/Sticky_Buns
Sticky Buns
Yield: Makes 9 buns
Ingredients
| 1/2 |
cup |
packed brown sugar
|
|
|
| 1 |
pkg. |
(4-serving size) butterscotch or vanilla regular pudding and pie filling
|
|
|
| 1/4 |
cup |
margarine, butter or spread*, melted
|
|
|
| 1 |
tablespoon |
milk
|
|
|
| 1/2 |
teaspoon |
ground cinnamon
|
|
|
| 1 |
pkg. |
active dry yeast
|
|
|
| 3/4 |
cup |
warm water (105 to 115 F. )
|
|
|
| 2 3/4 |
cups |
Bisquick Original baking mix
|
|
|
| 1/2 |
cup |
pecan halves, if desired
|
|
|
Directions:
Stir together brown sugar, pudding mix (dry), margarine, milk and cinnamon; set aside.
Dissolve yeast in warm water in medium bowl; stir in baking mix until soft dough forms. Turn dough onto well-dusted surface. Knead about 20 times or until smooth. Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky.
Roll dough into rectangle, 15x9 inches. Spread 3/4 of the reserved pudding mixture over dough.
Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Cut into 9 slices.
Spread remaining pudding mixture evenly in ungreased square pan, 9x9x2 inches. Sprinkle pecans evenly over mixture in pan. Place slices slightly apart on mixture. Cover and let rise in warm place 25 to 30 minutes or until double. Heat oven to 375 F.
Bake buns uncovered 25 to 30 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Let pan remain 1 minute.
*If using spread, use only stick that has more than 65% vegetable oil.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/1552/Sticky_Buns