To make sticky buns from a loaf of Rhodes bread, thaw the loaf and cut it into 12 pieces before dipping each piece into melted butter and covering it with cinnamon and sugar. Sprinkle chopped pecans in the bottom of a greased round baking pan before adding the dough.
Spoon any leftover butter, cinnamon and sugar over the top. Cover the pan with plastic wrap, and set it aside to rise until the dough doubles in size. Uncover the pan, and bake the sticky buns for 20 to 25 minutes at 350 F. For a shortcut, use 12 Rhodes dinner rolls instead of the bread dough to make the sticky buns.
Alternatively, make pull-apart orange sticky buns by arranging 18 slices of bread dough or dinner rolls in a greased bundt pan. Evenly sprinkle the zest of 1 orange and 1/4 cup of butterscotch pudding mix over the top of the dough. Combine 1 stick of butter with 3/4 cup of brown sugar in a saucepan. Stir the mixture together over medium heat until the butter melts and the sugar dissolves.
Bring the mixture to a boil, and stir 2 teaspoons of orange extract into the melted butter and sugar. Pour the warm syrup over the dough, cover the pan with plastic wrap, and let it rise until the dough doubles in size. Bake the orange sticky buns for 30 minutes at 325 F.