Reviewed: Nov. 14, 2009

These are great caramel rolls but I believe the recipe directions are wrong. What I do is thaw out two loaves of frozen bread dough and I do not let it rise. The first loaf I tear up in pieces and drop helter skelter in a 9/13 inch pan that is well greased. I then use a hand mixer to mix all the ingredients except the brown sugar smooth. I also use cook and serve pudding and regular butter. Do not use the instant! It will turn out clumpy! After mixing I pour it over the dough. Then I take the second loaf and tear that up and drop that on top of the dough and pudding mixture. Then I take the brown sugar and sprinkle it over the pan of rolls. The little that stick to the top of the rolls will make a nice glaze and will also keep the moisture in the bread. Then I let it double in size and bake for 30 min. on 375. The last 10 min place foil over them so they do not get too brown or burn. When they are done line a cookie sheet with foil and put wax paper on top. Spray the wax paper with oil and lay the cookie sheet with the foil and oil wax on top of the pan and flip over. Let sit for a few minutes to let the caramel drizzle in the rolls then carefully remove the pan! Voila! Perfect caramel rolls! I am positive that to just dump the pudding on top will make it clumpy so always mix first with the butter and cinnamon. My mom has made these since I was little and now my family loves them as well! In fact I just put a pan in the oven to rise! Everyone I know loves these rolls!

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MommyDelicatessan

Cooking Level: Expert

Home Town: Bagley, Minnesota, USA

Living In: Jordan, Minnesota, USA

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Reviewed: Oct. 13, 2009

The goo came out great, but these were way too sweet for me. Next time I'll cut sown on both the brown sugar and the pudding mix.

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njfoodie

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Reviewed: Sep. 27, 2009

Wow... this was SO easy and such a treat! I followed the recipe exactly and they turned out beautifully! A lot of my nut topping stuck in the pan, but I used a spatula to move it to the rolls and it was fine. I made sure to pour the margarine as evenly over the dry ingredients as possible and didn't have any issues with dry powder on the sticky buns. It was PLENTY sticky too!! I think I would cut the nuts down by half since they were too much for our taste (they are good in this recipe, but they were in every bite and it seemed like too much). I used a 4 cup serving size package of sugar free instant vanilla pudding and it worked well. I will definitely give it a try with the butterscotch cook & serve next time as recommended by others. :) We served them with some cheesy scrambled eggs for a little protein. Yummy breakfast! (As a note - this was also VERY sweet, a little too sweet for me so be careful if you're sensitive to high amounts of sugar).

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 22, 2009

Delicious. Only had the smaller package of vanilla pudding, but it still came out beautifully! Family gobbled it up!

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Aug. 15, 2009

OMG so good! I was so skeptical about using this recipe because it just seemed way to easy but the sticky buns turned out so good. I did forget the cinnamon and I used cook and serve butterscotch pudding like others suggested. The best part was how easy it was to make!!

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Glory

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Reviewed: Jul. 26, 2009

I'm not sure why this is being called "Marcia's Famous Sticky Buns"; we have made it every Christmas for at least 30 years. Like many people that have commented on this, we use cook and serve butterscotch pudding instead of instant vanilla. It is very easy, and super delicious! We also use pecans instead of walnuts.

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CALIGUIAN

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Reviewed: Jun. 10, 2009

Super yummy! Super easy! I make these for holiday mornings like Easter and Christmas. Great for busy mornings so you don't miss the action and still have a special breakfast everyone is excited for. I usually have a fruit salad prepared as well to add something fresh and healthy with this rich and sweet treat.

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maryelizabeth61

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Reviewed: Apr. 1, 2009

This is definitely a mistake proof recipe. I really messed up and it still turned out good. I didn't pay attention to what I was buying and got "pre-baked frozen dinner rolls" instead of dough. I ended up using my own soda bread recipe. I followed the rest of the recipe, but I just baked everything right away. I used Colleen's Glaze/Sugar topping mix, with the suggested butterscotch pudding substitute and I added raisins along with the walnuts. I thought it was going to be a real disaster, but it still turned out pretty good. I'll try this recipe again but with the roll dough next time.

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batg

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

wow!

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SARAH10055

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Reviewed: Mar. 19, 2009

Wonderful! I did use butterscotch pudding in place of the vanilla and omitted the nuts.

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angel_parker1999

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Reviewed: Feb. 7, 2009

This is easy and taste like you spent a long time making it.

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Ruth

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Reviewed: Dec. 26, 2008

These were fantastic! Wonderful Christmas morning breakfast! Will definately be keeping this one!

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PIPERSAYLES

Cooking Level: Intermediate

Living In: Sutter, California, USA

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Reviewed: Sep. 25, 2008

This is an excellent recipe. However, I used the cook and serve pudding mix in butterscotch flavour and I used slivered almonds. I also use butter instead of margarine. Using the cook and serve pudding mix instead of the instant made these a lot more "sticky" and delicious!! Thanks for the recipe.

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food lover

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Reviewed: Sep. 14, 2008

Pudding mix just caked up on top of buns in hard white clumps. didnt taste all that great either. sorry. might try again minus the pudding.

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tillamook-aholic

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Reviewed: Jul. 22, 2008

Very good and extremely easy. My family ate them up and asked me to make more. I did not use any nuts and they still taste great. I did use cook and serve vanilla pudding and there weren't any problems. Thanks for the recipe. I will definitely make again.

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glw

Living In: Winterset, Iowa, USA

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Reviewed: Jun. 29, 2008

Wow! These were fantastic. The only changes I made were to use pecans instead of walnuts and butter instead of margarine. Will definitely make again.

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jmlionhunter

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Del Norte, Colorado, USA

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Reviewed: Apr. 9, 2008

This is the same recipe that I have used for several years! The only difference is that I use butterscotch pudding instead of the vanilla and I prefer using pecans in my baking. I strongly suggest greasing your baking dish very, very well. This is always a crowd pleaser! Enjoy!

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magg's & marsh's mom

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Reviewed: Mar. 22, 2008

This recipe is awesome!! Every bite is like the center of a cinabon!! Everyone loved it. Perfect for Christmas and Easter mornings!!!

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LNSSMITH

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Reviewed: Feb. 14, 2008

I too had the pudding cake on the tops of the rolls, and I used 2, 1oz packs. I guess I may have used the wrong pudding... Other than that they still tasted decent. However I think I'll take the traditional route from now on.

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missyoumuch

Cooking Level: Expert

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Reviewed: Jan. 21, 2008

This is a family favorite! The key to this recipe turning out perfect is to use the COOK and SERVE pudding. The instant pudding will not work as well. I use 24 Rhodes Dinner rolls, cut in half. I roll each piece in the dry pudding, melt the butter and brown sugar together and pour over the top. I bake mine for 35-40 minutes. YUM!

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Carrie

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