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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




Lightly 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.