This sticky buns recipe is one of my favorite breakfast shortcuts. Toss everything in the pan the night before, and by morning I’ve got gooey, sweet, pull-apart rolls ready to bake.
Table of Contents
“So easy and super yummy.” – Tammy
Why I Love This Recipe
I love how simple these sticky buns are. With frozen dinner rolls and a sweet butterscotch glaze, they rise overnight and bake into gooey perfection by morning. Like my homemade butterscotch cookies, they have a delicious flavor!
- The butterscotch pudding makes them extra gooey. As they bake, the sugars and pudding melt into the rolls, creating that sticky, buttery base that makes them irresistible.
- They pull apart beautifully. The tops are golden, the bottoms are caramelized, and every bite has just the right balance of soft, sweet, and sticky. They’re just as tasty as my homemade cinnamon rolls!
- These buns perfect for holiday mornings or weekend brunch. I get all the prep done the night before, and all I have to do in the morning is pop them in the oven and flip them out warm.
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Key Ingredients and Substitutions
- Walnuts: These add a nutty crunch and rich flavor to the sticky base of the buns. Pecans are a classic alternative and work beautifully if you prefer a slightly sweeter, buttery taste.
- Frozen Dinner Rolls: Using thaw-and-rise rolls makes this recipe incredibly easy without sacrificing softness or flavor. You can substitute with homemade roll dough or refrigerated dough, but rise time and texture may vary.
- Butterscotch Cook and Serve Pudding Mix: This is the secret ingredient that gives the buns their signature caramel flavor and gooey texture. Make sure to use cook-and-serve, not instant.
- Brown Sugar: Adds deep, molasses-rich sweetness to the sticky topping. Light or dark brown sugar both work well, but dark brown sugar will give you a deeper caramel flavor.
- Granulated Sugar: Balances the richness of the brown sugar and pudding mix.
- Ground Cinnamon: Brings a warm, spiced note that pairs perfectly with the butterscotch and nuts.
- Butter: Melted butter brings richness and helps create that gooey, sticky base.
How to Make Sticky Buns
Grease a 13×9-inch baking pan. Set out all your ingredients, including the frozen dinner rolls, so they’re ready to assemble.
Evenly spread the chopped walnuts across the bottom of the greased pan. Arrange the frozen dinner rolls in a single layer on top of the nuts.
In a small bowl, combine the brown sugar, granulated sugar, pudding mix, and cinnamon. Sprinkle this mixture evenly over the top of the frozen rolls.
Melt the butter and pour it evenly over the sugar-covered rolls.
Cover the pan and let the rolls rise at room temperature for 3–4 hours, or refrigerate overnight. If refrigerated, allow at least 1 hour at room temperature before baking. The rolls should double in size.
Preheat your oven to 325˚F. Bake the rolls for about 25 minutes, or until the internal temperature of the center roll reaches 190˚F.
Let the rolls cool in the pan for 5 minutes. Then carefully invert the pan onto a parchment-lined cutting board and let the sticky buns release. Serve warm and enjoy!
Lynette’s Tip
Keep in mind that the rising time for the rolls will vary depending on how warm your kitchen is. If you’re letting them rise overnight in the refrigerator, I suggest giving them at least an hour at room temperature the next day to continue rising before baking.
Recipe FAQs
No, it’s important to use cook and serve butterscotch pudding. Instant pudding won’t create the same gooey, caramel-like texture that makes these sticky buns so irresistible.
You’ll need frozen thaw, rise, and bake rolls. Rhodes frozen dinner rolls work perfectly and are what I used in this recipe.
The best way to tell is with a food thermometer. When the center roll reaches 190˚F, they’re done! If the tops are browning too quickly, just tent the pan with foil during the last few minutes.
More Breakfast Recipes You’ll Enjoy
Sticky Buns
Equipment
- 13×9 Baking Dish
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 13×9 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 baking pan over and let the rolls release from the pan. Pull apart and serve warm.
Notes
My Favorite Variations:
- Pudding Mix Swap: If butterscotch isn’t your thing, you can use cook-and-serve vanilla pudding mix instead. It still gives you that thick, caramel-like coating with a milder flavor.
- Add Spices: Add a pinch of nutmeg or a little ground cardamom to the sugar mixture for extra warmth and a bakery-style flavor
Nutrition
This recipe was originally published on May 7, 2015. It has been updated with pictures and content. The recipe is the same.
The recipe calls for 24 rolls but when I look at the picture there is 5 rows of 4 rolls each. I’m a little confused. Can you help me?
I have used 24 or less depending on what pan I use. If you use around that number you are fine!
So easy and super yummy.
I would like to make 2 9×9 pans, can i assemble bake one freeze one before resting time?
I’ve only made this recipe fresh, so I haven’t tested it by freezing first. Let me know how it turns out!
I have made these several times and have been a hit each time. Based on reading other sticky buns recipes I began add ing a drizzle of Carmel ice cream topping to the casserole dish before I place the frozen bread rolls on them. Just a little touch of more caramel. Great and easy recipe. Thanks for sharing. Susan
Is there a substitute for the dry pudding?
No. Follow the instructions as listed for the best results.
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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