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In a separate bowl, add the butter-cut it into a few pieces. View on Amazon: my glass mixing bowl set, small whisk For added convenience in recent years, I've been using 24 of Rhodes' frozen dinner rolls-the exact same dough, but it's already in smaller portions and ready to use. (Any brand of frozen bread dough should work.) For years, I used 2 of Rhodes' frozen 1-pound loaves and cut each partially thawed loaf into 12 pieces. You'll also need 2 pounds of frozen bread dough. There aren't many: sugar, pecans (chopped or whole), cinnamon, and butter. Here's a 1-minute video that shows you how simple it is to make these. When I admit how easy it is, everyone wants the recipe. It looks hard, and tastes like it must have taken a long time to make. I'm always a bit taken aback by the raves I get from guests when I serve this. In our family, we have had these sticky buns every Christmas morning and other special occasions for, gulp, over 35 years. It's perfect for serving to overnight guests, at brunches, and during the holidays. There is no preparation or stress that morning. It needs more time to rise in the fridge, but rise it does! I absolutely love being able to make this well in advance of when I will bake it. That was a new concept for me-I thought that bread dough needed warmth in order to rise. I've also discovered that I can make it 1 to 2 days ahead and let it do the rising INSIDE the fridge. It can be assembled the night before, left out to rise overnight, and baked for breakfast first thing in the morning.
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This is one of the best things about this recipe. But honestly, part of the beauty of this recipe is that you start with ready-made frozen bread dough and end up with something that is gooey and delicious and tastes like it is totally made from scratch.
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I suppose you could make your own bread dough from scratch, if that's your thing. Speed scratch cooking is when you combine a good quality prepared food with fresh ingredients to make the recipe easier and faster to prepare. Either will work, but I recommend a 9x13 pan if you're feeding a crowd-it's much easier to serve, and every piece is equally good and evenly cooked. I used a bundt pan for many years-it's pretty and festive that way. The original recipe was made in a bundt pan-some would call it monkey bread that way. This can be baked in several kinds of pans, but I have found a 9x13 pan results in the most evenly cooked, easy-to-serve sticky buns. So, if ever there's been a recipe that is tried-and-true, it's this one. (It stuns me that I'm old enough to have made a recipe for that long!) It's a version of a recipe shared with me by my college friend, Penny. I've been making this recipe for, gulp, over 35 years. Skip the photo tutorial - Jump straight to the recipe Assemble 12 sticky buns in an 8x8 baking dish, 9" deep dish pie plate, or 9" round cake pan (with 2" tall sides). Cut all of the ingredients in half to make 12 sticky buns instead of 24. Remove from freezer before you go to bed and let them rise overnight-ready to bake the next morning. Assemble pan, cover and freeze for up to a month in advance. Remove from fridge and warm to room temperature for 30 minutes before baking. Assemble 44-48 hours in advance, put in the fridge to rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking. Assemble 20-24 hours in advance, put in the fridge to partially rise. 8 hours), and bake first thing in the morning. Assemble the night before, leave out to rise overnight (approx. *MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house) 1. Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. The internal temperature should be 190-200°. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) DONENESS TIP: For extra insurance that the center sticky buns are cooked completely, insert an instant-read thermometer half way down a center bun. Let rise until doubled* and bake uncovered at 350 degrees for 40-50 minutes, until browned and done in center. Cover with plastic wrap that is coated with cooking spray. Mix remaining butter and sugar mixture distribute evenly over the tops of the dough. Dip each roll or dough piece in butter, then in sugar mixture. Combine sugar and cinnamon in small bowl. Generously butter a 9x13 baking glass or metal pan.