Overnight Sticky Buns

Every single holiday of my childhood started with these bad boys. So good!

Ingredients:

• 17-19 frozen Rhodes rolls

• 1 standard size package of "cook and serve" butterscotch pudding mix

• 1/4 cup butter, melted

• 1 teaspoon cinnamon

• 1/2 cup brown sugar

Directions for the night before:

1. Spray a Bundt pan with nonstick spray. Add the frozen Rhodes rolls to the pan.

2. Sprinkle the butterscotch pudding mix (just the dry mix) and the cinnamon over the rolls.

3. Next sprinkle the brown sugar over the rolls.

4. Lastly, drizzle the melted butter over. Spray a piece of parchment paper with nonstick spray and lightly cover the pan. Then place a tea towel or light kitchen towel over the parchment paper.

5. Place the whole thing in the oven to rise overnight. Do not turn the oven on!

Directions for the morning of:

1. Take the pan out of the oven, the rolls should be risen and thawed. THEN Preheat the oven to 350 degrees.

2. When the oven is ready, put the rolls back in the oven and bake them for 20-25 minutes. If the top is getting too brown, place the parchment from earlier lightly over the top of the rolls and continue baking.

3. When the rolls are done, let it sit for 5 minutes and then place a large plate on top of the rolls, flipping the sticky buns out of the Bundt pan. Be careful, the sauce is hot!

4. Serve immediately.