Are you craving a sweet treat that's both comforting and impressive? Look no further than these irresistible Rhodes Sticky Buns! This recipe uses pre-made Rhodes rolls for ultimate convenience, allowing you to enjoy the deliciousness of homemade sticky buns without the hours of laborious kneading and proofing. Perfect for a weekend brunch, a special occasion, or simply a delightful afternoon pick-me-up, these sticky buns are guaranteed to become a family favorite. Get ready to experience the ultimate in gooey, cinnamon-spiced goodness!
Ingredients:
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For the Sticky Topping:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts (optional)
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For the Rolls:
- 1 package (16 ounces) Rhodes frozen dinner rolls, thawed overnight in the refrigerator
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For the Glaze (Optional):
- 1 cup powdered sugar
- 2-4 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan generously. This is crucial for easy removal of the sticky buns later.
Making the Sticky Topping:
- In a medium bowl, combine the melted butter, brown sugar, granulated sugar, and cinnamon. Mix well until thoroughly combined. Stir in the pecans or walnuts, if using.
Assembling the Sticky Buns:
- Pour half of the sticky topping into the prepared baking pan, spreading it evenly across the bottom.
- Arrange the thawed Rhodes rolls, cut-side up, on top of the sticky topping. Try to fit them snugly together.
- Pour the remaining sticky topping over the arranged rolls, ensuring they are generously coated.
Baking & Cooling:
- Bake for 25-30 minutes, or until the rolls are golden brown and the topping is bubbly. Keep a close eye on them during the last 5-10 minutes to prevent burning.
- Let the sticky buns cool in the pan for at least 15-20 minutes before inverting them onto a serving plate. This allows the topping to set and prevents it from becoming too runny.
Adding the Glaze (Optional):
- While the sticky buns are cooling, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Add more milk if needed to reach your desired consistency.
- Once the buns are inverted, drizzle the glaze evenly over the top.
Tips for Perfect Sticky Buns:
- Thawing: Make sure to thaw the Rhodes rolls completely in the refrigerator overnight. This ensures they bake evenly and don't become tough.
- Even Coating: Spread the sticky topping evenly to prevent some buns from being drier than others.
- Don't Overbake: Overbaking can lead to dry buns. Start checking for doneness around the 25-minute mark.
- Cooling Time: Allowing the buns to cool slightly before inverting helps maintain their shape and prevents the sticky topping from becoming a complete mess.
Variations:
- Chocolate Chip Sticky Buns: Add ½ cup of chocolate chips to the sticky topping for an extra decadent treat.
- Apple Cinnamon Sticky Buns: Add ½ cup of chopped apples to the sticky topping along with the cinnamon.
- Cream Cheese Glaze: Substitute the powdered sugar glaze with a cream cheese glaze for a tangy twist.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Carbohydrates: Approximately 50-60g Protein: Approximately 5-7g
This information is an estimate and can vary based on the specific ingredients used.
This easy Rhodes Sticky Buns recipe is perfect for busy weeknights or special occasions. The combination of sweet, sticky topping and soft, fluffy rolls is simply irresistible. Enjoy!