These sticky buns could not be easier to make! Made with frozen rolls and bathed in sugars and butterscotch pudding, these pull apart gooey sticky buns can be made overnight to enjoy for breakfast.
Sticky Buns
These easy sticky buns made with frozen dinner rolls are oh’ so good! I love easy breakfast ideas that can be made the night before like these breakfast burrito recipe. (I can’t function in the morning.) All the work and small mess of these rolls is done before you go to bed so that all you have to do in the morning is pop them in the oven (after an hour of rising)! These delicious, hot rolls are sweet and perfect for entertaining. Served best warm, I dare you to only eat one!
Sticky Buns Ingredients
- chopped walnuts (optional)
- frozen thaw and rise dinner rolls
- butterscotch cook and serve pudding mix
- brown sugar
- sugar
- ground cinnamon
- butter
What Kind of Frozen Rolls for Sticky Buns
You will need frozen rolls that allow you to give them time to rise. I used Rhodes frozen thaw, rise and bake rolls and they were perfect for this recipe.
How to Make Sticky Buns From Frozen Rolls
Step 1 – Grease a 13×9 pan and sprinkle the walnuts into the pan. Mix the sugars, 4 Tablespoons of pudding mix and cinnamon together in a bowl and set aside.
Step 2 – Layer the rolls onto the nuts and sprinkle with the sugar mixture until you’ve used it all. I also gently lifted the rolls so that some of the sugar mixture was underneath each individual roll.
Step 3 – Pour the melted butter over all of the rolls.
Step 4 – Let the rolls sit on the countertop covered with plastic wrap. (Spray the plastic wrap with cooking spray to avoid the rolls sticking to the cover.) Let rise for 3 to 4 hours on the countertop at room temperature. You can also place in the refrigerator overnight and let rise for approximately 1 hour before baking. You want the rolls to double in size before baking.
Step 5 – Bake at 325˚ F for 25 minutes or until the rolls are completely cooked through. You can test by making sure the center of the middle roll reaches approximately 190˚ F.
Step 6 – Let cool for five minutes. Using a cutting board with parchment paper, flip the 9×13 pan over and let the rolls release from the pan.
These delicious rolls are ready to eat! I can’t tell you how delicious these are with their gooey sugar layer and walnuts. My kids devoured these. You can make these in a smaller pan if you prefer. This recipe is very flexible! I hope you enjoy!
Sticky Rolls Questions and Tips
How do you know when the rolls are fully cooked? Rolls can be deceiving because of how high they get as you bake them. I use a thermometer like this one to test the middle roll. When it reaches 190˚ F you’ll know the rolls are fully baked. If you find your rolls are getting a little brown on top, you can add a layer of foil to keep them from browning further as you finish the baking.
How to do you reheat sticky buns? Place in the microwave for 10 – 15 seconds or until the sugar just starts to melt and the rolls are warm. Warm one roll at a time.
How do you store sticky buns after baking? Cover the sticky buns after they have fully cooled. You can store them at room temperature for 1 – 3 days.
Can you freeze sticky buns? I don’t recommend it. These are best eaten fresh and because this recipe is so easy to make, you can make a fresh batch whenever you want!
Can I use the instant butterscotch pudding in this recipe? No! You must use the cook and serve butterscotch pudding to get these results.
More Breakfast Recipes
- Crockpot Breakfast Casserole Recipe With Sausage
- Make Ahead Breakfast Casserole
- Breakfast Burrito Recipe (Freezer Cooking!)
Sticky Buns
Ingredients
- 1/2 Cup walnuts chopped
- 24 thaw and rise frozen rolls
- 4 Tablespoons butterscotch cook and serve pudding mix approximately 2 oz
- 1/2 Cup brown sugar firmly packed
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 Cup butter melted
Instructions
- Grease a 13x9 pan and spread the nuts evenly. Layer the dinner rolls on top of the nuts. Mix the sugars together with the pudding mix and cinnamon. Sprinkle the sugar/pudding mixture onto the rolls. Melt the butter and pour over the rolls.
- Let the rolls sit at room temperature for 3 - 4 hours or refrigerate all night with time at room temperature of at least 1 hour in the morning. The rolls need to double in size.
- Bake in a preheated 325˚F oven for 25 minutes or until the internal temperature of the middle roll reaches 190˚ F.
- Let cool for five minutes. Using a cutting board with parchment paper, flip the 9×13 pan over and let the rolls release from the pan.
Notes
Nutrition
This recipe was originally published on May 7, 2015. It has been updated with pictures and content. The recipe is the same.
Comments & Reviews
I made this this morning. It is delicious. I tweaked it a bit.I tweaked a bit. I used te whole box of pudding. I used 1/2 cup of butter and drizzled about 1/4 – 1/2 cup 1/2&1/2 over it all. Also used about 1-1/2 cups of pecans. I got up at 6, put it together, heated the oven to 170 and put 1 cup of boiling water on the oven rack, put the pan of rolls in and turned the oven off and turned the light on. They were ready to bake by 8:45.
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