Marcia's Famous Sticky Buns

I've been testing out various breakfast bread and cake recipes to eventually prepare when "us girls" (sister, mom, niece and myself) get together for our random weekend morning gatherings. Tried this out on my adult grown boys.......OMG, absolutely easy to prep and the house smelled so good when baking! These turned out amazing and are going to be a permanent breakfast staple. I can see why so many reviewers stated they have been making a version of this for years!

Very easy recipe. I prefer the half walnuts instead of the little pieces. I didn't love the frozen rolls that the other reviewers recommended...next time I will use the Pillsbury biscuits and cut them in half. I also cooked it 5 minutes longer, and still would have liked it a little more done. It might be my old oven though. ;-)

My hubby and I just love these a little to much. I follow the recipe except. I used a 1/2 cup of brown sugar substitute. they was very sticky and sweet enough. I will be making the again. I will try to lesson the calories by using a sugar free pudding mix next time. This is worthy of stay over company! As is. my hubby requested these for is b-day cake....go figure. Thanks, Happy Cooking

DELICIOUS! I did follow others reviews and used the butterscotch pudding mix but other than that, I followed the recipe as written and I can't wait to make this again!

DELICIOUS! I did follow others reviews and used the butterscotch pudding mix but other than that, I followed the recipe as written and I can't wait to make this again!

I follow this loosely. (We call this "cinnamon rolls, btw - though it's probably, techinically "monkey bread.") I tried it as written and was not happy. Read the reviews, made some changes, and love it! I sub butterscotch cook-n-serve pudding for the vanilla instant. I mix all the dry ingredients. Cut the rolls into ~4-5 pieces each, dredge through the brown sugar/cinnamon/pudding mixture and place on top of the nuts in the pan. After, I pour the rest of the dry mixture over the rolls, and pour the melted butter over all. I cover with foil and place in the fridge overnight. In the morning, I place the uncovered pan in a cold oven, then I turn the oven on to 350, and set the timer for 40 minutes. Great every time! (I probably would have given the original recipe, maybe a 3.5 star rating - I had really large rolls without much ooey, gooey, sticky stuff . . . A solid 5 with my tweaks . . . )

Wow... this was SO easy and such a treat! I followed the recipe exactly and they turned out beautifully! A lot of my nut topping stuck in the pan, but I used a spatula to move it to the rolls and it was fine. I made sure to pour the margarine as evenly over the dry ingredients as possible and didn't have any issues with dry powder on the sticky buns. It was PLENTY sticky too!! I think I would cut the nuts down by half since they were too much for our taste (they are good in this recipe, but they were in every bite and it seemed like too much). I used a 4 cup serving size package of sugar free instant vanilla pudding and it worked well. I will definitely give it a try with the butterscotch cook & serve next time as recommended by others. :) We served them with some cheesy scrambled eggs for a little protein. Yummy breakfast! (As a note - this was also VERY sweet, a little too sweet for me so be careful if you're sensitive to high amounts of sugar).