Christmas Morning Sticky Rolls

I got the idea for this one from my dear mother-in-law. She makes these delicious rolls every time we get together for Christmas (which, except for this year, is not usually Christmas Day). In fact, she usually makes at least two pans of them, because they go FAST. They are ridiculously easy to prepare, and perfect for Christmas morning, since you do all of the work (if you can call it that) right before you go to bed the night before.

The recipe calls for a bundt pan or a tube pan. Easy enough. The first year that I pulled my wonderful husband away from his family on Christmas morning so that he could celebrate with mine, I thought I'd bring a bit of home to him and make these rolls. The only glitch was that the pan that I found to use wasn't a bundt or tube pan, it was an angel food pan. With a removable bottom.

I didn't honestly think anything of it . . . until I smelled the acrid odor of burnt sugar and saw smoke billowing from the oven. Putting two and two together ("Get there FASTER!") I realized that using the angel food pan with removable bottom was misguided. The caramel syrup that had leaked out of the bottom of the pan and charred on the bottom of the oven was proof enough of that. My mom and I tried to salvage the rolls, but to no avail. So let this be a lesson to you: bundt or tube. Not angel food.

And now for the recipe, which is pretty darn similar to my mother-in-law's, with only a few modifications.

Land sakes, you're going to love this one.

Christmas Morning Sticky Rolls

1 pkg. frozen yeast rolls--use 12-14 (or 16; whatever) rolls
1 stick butter or margarine, melted
1 3 oz. pkg or half of a 6 oz. pkg. cook-n-serve butterscotch pudding (instant pudding will not work)
1/2 c. brown sugar, tightly packed
3/4 c chopped pecans or walnuts (optional)

Spray a tube pan or bundt pan with cooking spray. Sprinkle nuts in the bottom of the pan, if using.

Evenly distribute rolls in the pan, then sprinkle pudding mix evenly over them, followed by the brown sugar. Evenly.

Pour melted butter or margarine evenly over all. "Evenly" is a good word to make it seem like you're actually doing something which requires skill. Some versions of the recipe instruct you to mix the melted butter and brown sugar together, then pour it over. It’s up to you—I’ve done it both ways.

Cover pan with a cloth or plastic wrap and let the rolls rise (on the counter--you don't even have to put them in the refrigerator!) 6-8 hours or overnight. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown.

Loosen rolls from the side of the pan with a knife and immediately invert onto a serving plate. Leave pan over the rolls for a couple of minutes to allow all of the caramel mixture (and nuts) to pour out. Remove pan and serve warm.

Serves shockingly few, because everyone will want to eat the whole pan. Move fast so you get some!