Easy Overnight Sticky Buns
User Reviews
5
Easy Overnight Sticky Buns
Description
Easy Overnight Sticky Buns start with chopped pecans sprinkled in the bottom of a greased 10-inch tube pan, followed by placing frozen dinner rolls on top. A dry butterscotch pudding mix is sprinkled evenly over the rolls. Separately, butter is melted and combined with packed brown sugar, ground cinnamon, and vanilla extract, then poured over the rolls and pudding mix. Covered tightly with foil, the pan rests overnight at room temperature allowing the rolls to rise and the flavors to meld.
In the morning, the buns are baked until cooked through and golden at 350°F. Once inverted from the pan, the topping becomes a sticky, sweet glaze formed by the mixture of butter, sugar, and pudding, coating the buns and pecans. The cinnamon adds warm spice, while the vanilla enhances the sweetness.
These buns make convenient, ready-to-bake breakfast treats that are soft, moist, and richly flavored with butterscotch and cinnamon. Pecans provide texture contrast but can be omitted if desired. Using frozen rolls allows easy overnight preparation without active rising.
Use cook & serve butterscotch pudding dry mix, not instant, as it creates the right sticky texture. Place the tube pan on a cookie sheet when baking to catch potential drips. If using unsalted butter, add a pinch of salt to balance sweetness. Let buns rest after baking briefly before inverting to maintain the sticky topping intact.
Ingredients
- 1 ½ cups pecans chopped
- 16 rolls frozen
- 3.4 ounce butterscotch pudding mix box, cook & serve
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Grease a 10-inch tube pan with nonstick baking spray.
- Sprinkle the chopped pecans in the bottom of the tube pan.
- Place the frozen rolls over the pecans in the bottom of the tube pan.
- Sprinkle the dry pudding mix over the rolls.
- In a separate microwave-safe bowl, melt the butter.
- Stir in the brown sugar, cinnamon, and vanilla.
- Pour the butter mixture over the rolls.
- Cover the pan tightly with aluminum foil.
- Let sit at room temperature overnight.
- In the morning, preheat oven to 350F.
- Remove the foil, and place the tube pan on a cookie sheet.
- Bake for 30 minutes, or until done.
- Let sit at room temperature for 10 minutes.
- Run a thin knife around the edge of the pan.
- Invert onto a plate to serve, replacing any topping as necessary.
Notes
- Pecans can be omitted according to preference without affecting the core recipe.
- Use frozen, not thawed, dinner rolls; Rhodes Bake-n-Serv white rolls work well.
- Use dry cook & serve butterscotch pudding mix only; don't prepare the pudding itself.
- If using unsalted butter, add a pinch of salt to balance flavors.
- Always bake the tube pan on a cookie sheet to catch any leaking during baking.
- Nutrition details are approximate and may vary with ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 677kcal | 34% |
| Carbohydrates | 87g | 29% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 775mg | 32% |
| Potassium | 241mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 32g | 64% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 237mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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