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!
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box cook & serve butterscotch pudding mix
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.
The pecans can be omitted if you prefer. Simply omit and continue with the recipe as-written.
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.
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.
I use light brown in this recipe. You can use dark brown sugar if you prefer.
Please don't skip placing the tube pan on a baking sheet. I've made this recipe numerous times, and I've had my pan leak about half of the time.
Nutrition values are estimates.
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