CHEF JEFF — ONE BYTE AT A TIME: Overnight Cinnamon Sticky Buns

Fresh-from-the-oven pastries make a good breakfast treat.

Overnight Cinnamon Sticky Buns

18 roll-size pieces frozen dough (or 1 pound loaf of frozen dough, cut into 18 pieces)

1 4-serving size box regular butterscotch pudding mix (vanilla may be substituted)

½ cup (1 stick) butter

½ cup brown sugar

1½ teaspoons cinnamon

½ cup chopped pecans

½ cup raisins or currants (optional)

Lightly grease Bundt or 10-inch tube pan. Place layer of frozen rolls in pan and sprinkle with half pudding mix. Add remaining rolls and pudding mix. In small saucepan, melt butter with brown sugar. Add cinnamon, pecans and raisins. Cool to lukewarm and pour over rolls. Seal top of pan with aluminum foil or plastic wrap and allow dough to rise overnight on counter. In morning, remove foil and bake 25 to 30 minutes at 350 degrees. Allow to stand 5 minutes before inverting onto serving plate.

Yield: 18 rolls.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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