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Molasses Sticky Buns
Submitted by: Tim Bleichroth
From the Brer Rabbit Molasses web site
I use Brer Rabbit Molasses in my Boston Brown Bread recipe, and noticed this sticky buns recipe
on their website. Gave it a try, and was very pleased with the results. Using frozen dough saves time and mess.
1/2 cup pecans, chopped
1/3 cup brown sugar, firmly packed
1/4 cup butter, melted
1/4 cup molasses
1 package 3 ounces vanilla cook & serve pudding & pie filling
1 tablespoon milk
1 teaspoon ground cinnamon
1 pound frozen white bread dough, thawed
grease a 13 x 9-inch baking pan. In medium bowl, combine pecans, brown sugar,
butter, molasses, pudding, milk and cinnamon.
Slice bread dough into 1-inch thick rounds. Arrange bread in prepared baking pan.
Pour molasses mixture over
bread. Cover and let rise 2 to 3 hours or overnight in refrigerator.
Bake in a 350° oven, 30 minutes or until bread is golden and molasses mixture is bubbling. Let stand 5 minutes. If desired, invert onto serving platter. Makes 8 Servings.