Our family loves cinnamon rolls and sticky buns, but sometimes I don’t have the time to wait for the dough to rise.  That’s where this recipe comes to the rescue!  I combined my cinnamon roll recipe and sticky bun recipe together to make these delicious rolls.  They require no yeast so you don’t have to wait forever…in about an hour, you can have delicious, gooey, sticky cinnamon rolls.  To put them over the top make sure you lather them up with lots of cream cheese frosting!
 
 

 Ingredients are as follows:

 
 
dough:
2 1/4 C flour
1 (3.5 oz.) pkg. instant vanilla pudding
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 C milk
1 tsp. vinegar (or lemon juice)
3 Tbsp. butter, melted
 
 
filling:
butter, softened
sugar
cinnamon
 
 
topping:
5 Tbsp. butter, melted
1 (3.5 oz.) pkg. cook-n-serve butterscotch pudding
 
frosting:
8 ounces cream cheese, softened
1/4 C butter, softened
2 tsp. vanilla
2 C powdered sugar
 
 
Directions:
 
Preheat oven to 350 degrees; spray an 8 x 8″ pan with non-stick cooking spray.
 
 
Mix together the milk and vinegar; set aside to curdle.
 
 
 
Mix together the flour, vanilla pudding, salt, baking soda, and baking powder.
 
 
Pour the milk and 3 Tbsp. melted butter into the flour; mix until combined.
 
 
On a lightly floured surface, knead the dough until a smooth ball forms.
 
 
Roll the dough out to about 13″ x 15″.
 
 
Spread desired butter over the dough then sprinkle on cinnamon and sugar.
 
 
Roll the dough up and slice into nine pieces. Place into the pan.
 
 
Pour 5 Tbsp. (melted) butter over the rolls; sprinkle on the butterscotch pudding.
 
 
Bake for 20-25 minutes; until golden brown around the edges.
 

 

Carefully invert rolls onto a serving platter or table; allow to cool.

 

Cream together the cream cheese, butter and vanilla.

 

 

Add the powdered sugar and mix until nice and fluffy.

 

 

Spread all over the rolls.

 

 

Take a bite and enjoy!