Sticky Butterscotch Buns
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Why I Love This Recipe
Butterscotch pudding, a key ingredient in this recipe, was first made in Scotland in the 19th century. The name 'butterscotch' comes from the process of 'scotching' or cutting the candy into pieces before it hardens.
Ingredients You'll Need
1 package frozen dough balls
Non-stick cooking spray (e.g., Pam)
1 package butterscotch pudding mix (not instant)
1 cup chopped nuts (e.g., pecans or walnuts)
1 stick butter
1 cup brown sugar
3/4 teaspoon cinnamon
1 cup syrup (e.g., corn syrup)
Directions
Place frozen dough balls in a Bundt pan, evenly distributed.
Spray the dough balls lightly with non-stick cooking spray.
Sprinkle the butterscotch pudding mix evenly over the dough balls.
In a microwave-safe bowl, melt 1 stick of butter.
Add brown sugar, cinnamon, and syrup to the melted butter and stir until well combined.
Microwave the mixture for 2 minutes, stirring halfway through.
Pour the mixture evenly over the dough balls in the Bundt pan.
Sprinkle chopped nuts over the top.
Cover the Bundt pan with plastic wrap and let it rise overnight or until the dough has doubled in size.
Preheat the oven to 350°F (175°C).
Bake the buns for 25-30 minutes or until golden brown.
Let cool slightly before inverting onto a serving plate.
Pairs Well With
Non-alcoholic: A glass of cold milk. Alcoholic: A sweet dessert wine like Moscato.
Questions, Comments & Reviews
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