Reviewed: Mar. 4, 2012

I have made this for years with a couple of changes. I use butterscotch cook and serve pudding. I also find that if I mix the pudding, brown sugar and melted butter together and pour it over the rolls, there are no dry pudding spots.

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10 users found this review helpful

Reviewer:

Becky

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Mar. 4, 2012

My recipe is exactly like this expect is calls for vanilla or butterscotch pudding (cook & serve not the instant) And I like it alot better. The directions are identical. I have been making these for years.

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3 users found this review helpful

Reviewer:

paniece

Cooking Level: Expert

Home Town: Vallejo, California, USA

Living In: Nampa, Idaho, USA

Reviewed: Mar. 4, 2012

This is a fabulous recipe! I have been making it for 34 years...ever since I moved to Wisconsin. We call it "Monkey Bread" up here. I don't understand how anyone could have a flop as I have never had one and it's so darn easy! Make sure you use enough melted butter. I do a couple things differently but I don't think it should make too much of a difference. I use 18 Rhodes frozen rolls. I think cutting them in half is a good idea as the rolls can be quiet large and messy to eat...but that's the fun of it. I spray plastic wrap with Pam and cover the rolls over night. I never refriderate them...I don't see how they would rise that way. In the morning I have a beautiful, over-flowing bundt pan. Bake, and viola, perfection! I do suggest covering the pan with foil the last half of baking as the outer rolls get more dried out. Definitely use a large plate as the nut mixture accumulates on the bottom of the pan and then slides down the sides once the pan is inverted. This is a tradition on Christmas/Easter morning and a hit every single time.

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17 users found this review helpful

Reviewer:

Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Mar. 4, 2012

This is almost the same as my recipe. I use butterscotch pudding instead of vanilla. It will have a wonderful caramel flavor. So good when you have house guests and you want to make something special for breakfast.

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1 user found this review helpful

Reviewer:

Betty

Reviewed: Mar. 4, 2012

Been making these for years, but you don't put walnuts on sticky buns. They need whole pecans and real butter!

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3 users found this review helpful

Reviewer:

WisconsinMom

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

I love this recipe, especially with overnight guests! You MUST try this recipe using "cook and serve" butterscotch pudding in place of the instant vanilla pudding. It creates such a smooth caramel-ly sauce!

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1 user found this review helpful

Reviewer:

Dynie

Reviewed: Mar. 4, 2012

I only use the cooked version of the pudding. I prefer Butterscotsh for a better flavor and use pecans instead of walnuts. Other options are to also add coconut ( this is very popular!), raisins or craisins, or whatever your heart desires! Because there is a lot of sugar in the pudding mix, I only use 1/2 cup brown sugar, melted with 1/2 cup butter and a dash of vanilla. 18 - 20 frozen buns, cut in half, fills a bundt pan perfectly. For a larger crown, I have used 24 -30 in a 9 x 13" cake pan ( adjust recipe accordingly ) with great success. Your guests will be amazed when you take fresh baked cinnamon buns out of the oven. Because they are "pull apart" buns, it is easier to handle by cutting them in half. Leaving them at room temperature for 15 min. Makes them easy to cut.

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6 users found this review helpful

Reviewer:

Karen from Winnipeg

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Mar. 3, 2012

I got this recipe from a friend several years ago and every time I make them they are gone in a flash! Everyone loves them and asks for the recipe. I add raisins with the walnuts. And be sure to use the Cook and Serve pudding. My husband always says I should take a picture when I make them because they look like they were made in a bakery!

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4 users found this review helpful

Reviewer:

CAROLP56

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Feb. 19, 2012

This is absolutely the best sticky bun recipe I have ever tried. I used it in my foods class....perfection for every kitchen :) I will never make homemade cinnamon rolls again!

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Reviewer:

Becky

Reviewed: Dec. 26, 2011

With all the reviews I was so dissappointed like another poster had the same comment. I don't know I followed exactly except I forgot the wet paper towel over it which I'm sure made a difference but these were not gooey at all very dry and clumpy as others had suggested that they use the cook and serve pudding I used what it called for and was soooo dissappointed!

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4 users found this review helpful