Easy Overnight Sticky Buns

A tray of overnight sticky buns with some of the buns at an angle on the bottom.

Easy Overnight Sticky Buns

Easy overnight sticky bun recipe takes just 7 ingredients and 5 minutes of prep to make a delicious sweet roll treat! I've updated the recipe for ease and to fit a 9x13 baking pan. The original recipe using a tube pan is also given above this recipe.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 30

Resting time 8

Total Time 8 35

Servings servings

Calories 316kcal

Author Kate @ I Heart Eating

Equipment

9x13 pan

Ingredients

1 ½ cups chopped pecans
20 frozen rolls
3.4 ounce box cook & serve butterscotch pudding mix
1 cup butter
1 cup brown sugar packed
2 teaspoons ground cinnamon
½ teaspoon vanilla extract

Instructions

Grease a 9x13 pan with nonstick baking spray.
Sprinkle the chopped pecans in the bottom of the pan.
1 ½ cups chopped pecans
Place the frozen rolls over the pecans in the bottom of the pan.
20 frozen rolls
Sprinkle the dry pudding mix over the rolls.
3.4 ounce box cook & serve butterscotch pudding mix
In a separate microwave-safe bowl, melt the butter.
1 cup butter
Stir in the brown sugar, cinnamon, and vanilla.
1 cup brown sugar packed, 2 teaspoons ground cinnamon, ½ teaspoon vanilla extract
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 pan on a cookie sheet or rimmed baking sheet. If the rolls have risen beyond the top of the pan, I gently press them down to the top of the pan.
Bake for 25-35 minutes, or until done.
Let sit at room temperature for 10 minutes.
Run a thin knife around the edge of the pan.
Carefully invert onto a plate or tray to serve, replacing any topping as necessary.

Notes

Pecans: The pecans can be omitted if you prefer. Simply omit and continue with the recipe as-written.
Frozen rolls: I use Rhodes Bake-n-serv frozen white dinner rolls in this recipe. The rolls should be frozen, not thawed, when placed in the pan.
Butterscotch pudding mix: You'll need the cook & serve, not the instant pudding mix. Also, you're using just the dry mix, not mixing up a batch of pudding to use.
Butter: I use salted butter in this recipe. The salt helps to offset a little of the sweetness and balance out the rolls. If using unsalted butter, add a couple pinches of salt to the butter mixture.
Brown sugar: I use light brown in this recipe. You can use dark brown sugar if you prefer.
Baking: Please don't skip placing the pan on a baking sheet. I've made this recipe numerous times, and I've had my pan bubble over about half of the time.
Nutrition values are estimates.

Nutrition