(by Aunt Eileen [Knouse] Carter)
2 loaves frozen bread dough
1 stick Parkay margarine
1 cup dark brown sugar
1 6 oz. package of vanilla pudding (NOT instant)
4 3/4 tsp. cinnamon
1/4 cup milk
1 cup chopped walnuts (optional)
Thaw the bread dough overnight. Grease a 13 x 9 x 2 cake pan. Break one of the loaves into pieces and line bottom of pan until covered.
In a small saucepan, melt the margarine and add brown sugar. Remove from heat and add pudding mix, cinnamon, and milk and stir. Pour 1/2 of that mixture on top of the bread dough that you put in the pan already.
Break the second loaf of bread in pieces and cover the mixture in the pan (just like you did before). Pour the rest of the margarine mixture over the top. Cover it with saran wrap and let stand on the counter for 3 hours until dough is raised (should be double in size). Sprinkle nuts over the top if you wish. Bake at 350 degrees for 30 minutes or until brown. Take a cookie sheet and line it with foil. Dump the sticky buns out on the foil while still hot. Enjoy.