I’m so frustrated. I received a recipe called Rhoades Sticky Buns. The recipe was from a site called Cooks.com. The recipe
I’m so frustrated. I received a recipe called Rhoades Sticky Buns. The recipe was from a site called Cooks.com. The recipe was poorly (did I say POORLY) written. It called for “regular butterscotch pudding” Now I bake a lot, but which is it, instant or Cook n Serve. I was leary to buy the Cook n Serve because the box states you need an egg to make, yet the Cook’s Rhoades Sticky Bun recipe had no egg in it; so I bought the Instant to be safe. I also threw my Bundt pan (found that out after hunting for it). I wondered if I could just grease a foil rectangular pan I purchased at the grocery store??? Also, after reading a lot of reviews on THIS site, many said the instant pudding stays powdery, that’s why it is best to use the Cook n Serve pudding. HELP.
It states right on the recipe (cooked kind). It is mixed with the brown sugar, cinnamon and chopped nuts, which is sprinkled on after you pour the melted butter over the frozen rolls. However, I am not sure if a cube of butter is 1/4 cup like here in Canada. What I would do with this recipe is to roll the frozen bun or roll in the melted butter and then roll it in the mixture of brown sugar, cinnamon and butterscotch pudding powder (cook and serve kind), then put it in you prepared bundt pan, like you would a recipe for monkey bread. If Rhoades Rolls are anything like the frozen dinner rolls we have here in Canada, I would even do like I said and put it in a prepared 13 x 9 inch prepared pan. Hope this helps you out a bit with your situation.
I would say that “regular pudding” would be the Cook’N’Serve – just my guess. I have never seen a pudding mix that called for an egg, however…? I make something that I assume is similar, and I can never remember what size pudding, or which type. I think the Cook’N’Serve is the better choice, but that the Instant works okay. I do not use my Bundt pan. I did the first time I made the original of my recipe, and did not like how they came out. I read the reviews of that recipe, and rewrote my tweaks as a personal recipe. I do a “single batch” in a square or round pan, and a double batch in a rectangular pan. I pretty much only use the smaller pans, after The Great Thanksgiving Cinnamon Roll Tragedy of 2010 [when I dumped my cinnamon rolls in the sink when I tried to flip them )=]