Breakfast Sticky Buns

Breakfast Sticky Buns
Appropriate for:

16 servings 2 Slices Per Serving


1 package active dry yeast
¼ cup warm water
¾ cup rice milk, heated to a simmer
2 tablespoons sugar
2 tablespoons canola oil
3 to 3 ½ cups all-purpose flour
½ cup unsalted butter
1 package (4-serving size) butterscotch Jell-o instant pudding
1 tablespoon ground cinnamon


Dissolve yeast in warm water. Mix warm rice milk, sugar, and oil and cool to lukewarm. Add 1 ½ cups flour, yeast mixture and stir together. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface and knead about 8 minutes or until dough becomes smooth across the top when it is shaped like a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, place in a warm area of your kitchen, and let rise for 15 minutes. Punch down, knead out all of the air bubbles, and shape dough into 16 balls. Melt butter add butterscotch pudding and cinnamon together. Dip each piece of dough into the mixture and place into a pre sprayed, oiled, non-stick bunt pan. Cover and refrigerate overnight. In the morning bake at 350 F for 40 minutes or until the dough is browned on top. Let cool for 10 minutes and flip out of bunt pan onto a plate and serve.


Calories 194
Total fat 8.2 g
Saturated fat 4 g
Monounsaturated fat 2.6 g
Polyunsaturated fat 0.8 g
Cholesterol 16 mg
Calcium 21.7 mg
Sodium 103 mg
Phosphorus 63.6 mg
Potassium 40 mg
Total carbohydrates 27.5 g
Dietary fiber 0.9 g
Sugar 6.9 g
Protein 2.8 g