Friday, August 20, 2010

Sticky Buns

This isn't really a cookie or a cake, but a lot of people have asked for this recipe. I got it from a co-worker who makes it every Christmas. She prepares it at night, lets it refrigerate overnight, and then puts it in the oven in the morning. It smells really good while baking!

Sticky Buns

2 loaves of frozen Rhodes bread (Packages come with three loaves)
1 stick of butter
2 tablespoons milk
1 large package vanilla pudding
1 cup brown sugar
1 teaspoon cinnamon

Thaw two loaves of frozen Rhodes bread. (I put the two loaves on a plate in the fridge for six hours). After thawing, cut up the loaves with scissors into walnut-sized pieces. Put pieces in a large bowl.

Melt the stick of butter. Add milk and stir. Pour over bread and stir.

In a smaller bowl, mix vanilla pudding, brown sugar, and cinnamon. Add mixture to bread and stir until bread is fairly well coated.

Put in a 9 X 12 inch pan. Cover with saran wrap and put in refrigerator overnight.

Heat oven to 350 and bake for thirty minutes until golden brown.

Mix some powdered sugar with water or a little milk to make a frosting and pour over warm rolls.


  1. Hi Amy-

    Carolyn talked about how good this is! In reading your recipe, I had a few questions...What is Rhodes bread? Where can I find it?

  2. Hi, Kimberly!

    I had never heard of Rhodes bread before I received this recipe from my co-worker, so I had to do some searching myself.

    Look for it in the freezer section of your grocery store where they have frozen dough for biscuits and dinner rolls. (I think in my store it's usually near the frozen desserts, but you may have to hunt around a bit. Jewel carries it, but I don't think Garden Fresh does. The Hardings in Michigan also carried it!)

    The package comes with three loaves. If you just want some fresh baked bread, you can bake one or more of them according to the package directions.