Praline Sticky Buns Recipe
½ cup sugar
½ cup pecans, finely chopped
1 tbsp Ground Cinnamon
2 lbs. frozen bread dough, thawed
½ cup butter, melted
1 tbsp. vanilla extract
1 package butterscotch pudding and pie filling (not the instant kind)
1/3 cup raisins, optional
1. In a bowl, mix sugar, pecans, and cinnamon. Put away. Cut bread loaf into 8 slices. Dip each slice into the melted butter, then roll into the cinnamon-sugar. Stand slices upright in bundt pan.
2. Stir vanilla with any remaining butter, pour butter and vanilla over rolls; top with dry pudding mix and raisins. Cover and refrigerate all night.
3. In the morning, uncover and let stand at room temperature 10-15 minutes. Preheat oven to 350°F, 30-35 minutes, let cool down 5 minutes. Turn pan upside down as placed on the serving plate. Remove pan, and serve while warm, makes 16 slices.
Sticky buns need to be moist like cake but only in bun form. Sometimes you need dough to rise for other bun recipes. The key to the sticky bun is the pecans and the butterscotch pudding and pie filling glaze. Bun dough needs to be put in the refrigerator over night so that it can be molded the next morning. Soft dough on the inside, culminating in a vanilla mixture on top of the rolls. Pecans are everywhere in this recipe inside the buns. The dough rising is required for the buns to taste great. Dough has to be easy to roll however if you want to get any good mileage out of the baking process.