I found a really good recipe for sticky buns from Tiffany, a fellow blogger and friend of mine. I tried this out yesterday morning, and they are truly divine. Forget about your pre-made Pillsbury cinnamon rolls in a can, these are awesome!!! I didn't use a bundt pan like the recipe calls for, as you can see here. But it was a bit scary when I woke up in the morning (you let it sit out overnight before baking) and the rolls were overflowing off the sides of my casserole dish. I pushed the rolls back in some, gently, and it seemed to do the trick. Nothing overflowed in the oven. As a matter of fact, it didn't expand any more once it went into the oven. So, I guess you can use whatever pan you have available, but a bundt would work best.
1 bundt pan, sprayed with non-stick spray
1/2 cup nuts (pecans or walnuts work best)
16-18 Rhodes rolls (frozen dough balls)
3/4 cup butter
1 cup firmly packed brown sugar
1/2 tsp. cinnamon
1 box instant Butterscotch pudding
***In the bottom of the bundt pan, sprinkle the nuts. Place the frozen dough balls on top of the nuts. In a saucepan on the stove, melt butter, brown sugar and cinnamon until a light simmer forms. Pour over dough balls and nuts in bundt pan. Sprinkle half of butterscotch pudding mix over entire mixture. Cover with saran wrap and set out over night (on the counter). In the morning, bake at 350*for 25-30 minutes. Once baked, turn over onto foiled cookie sheet. Enjoy with a TALL glass of milk.