Easy Overnight Cinnamon Pecan Sticky Buns
These easy overnight sticky buns are a must have for Christmas morning. Using frozen roll dough, they take less than 10 minutes to throw together the night before, so all you have to do in the morning is put the pan into the hot oven. In the time it takes to brew a pot of coffee and open a stocking or two, you will have a gorgeous ring of hot, sticky cinnamon buns.
I used a bundt pan to make this batch, because it makes a really beautiful presentation, but before I had a bundt I used other pans with equally delicious results. A rectangular 13X9 inch baking pan or even two round cake pans work fine, as well. In the above photos you can see what the sticky buns look like pre-baking (left) after the dough is thawed and risen overnight, and 25 minutes later, puffed and golden brown, post baking. (right) They really puff up when they bake! Check them after 15 minutes and if they seem like they are getting too dark, just cover with foil for the final 10 minutes of baking.
Have no fear if the top is unevenly puffed and it seems like it will be awkward to turn over, just place a platter over the top, carefully flip it and turn that mother out. The pan should lift off easily since all the goop is in the bottom (now the top of the sticky buns), and you’ve got yourself a cinnamon pecan upside-down cake situation. (And possibly a cause for a kitchen dance party, if you’re into that.)
Gooooooood Morning, sunshine!
I love to bake these on Christmas morning so that we can eat hot sticky buns with our coffee while we open our stockings and gifts and eat our traditional oranges (in the toes of all the stockings for health & good luck in the year ahead.) The cinnamon and buttery aroma of these baking is guaranteed to lure any late sleeper right out of bed with jingle bells on.
They pull apart very easily and, like most freshly baked breads, are best eaten the same day they are made. If you have some leftover, they can be kept in a sealed container and toasted or grilled on a non-stick skillet to reheat the next day.
The great thing about this recipe is that has only 6 ingredients, and they are non-perishable, so you can purchase them ahead of time to have on hand for any morning over the holiday season that you want to bake a special treat. If you don’t like pecans, use any nut you like. If you don’t like nuts in your sticky buns, leave them out altogether. You won’t hurt my feelings.
In fact, if you pick up a package of 36 Rhodes frozen dinner rolls, butterscotch pudding mix (not instant!), pecans and butter today, you could try out a batch this weekend and still have enough for Christmas morning. Just sayin’…
- 1/2 cup pecan halves or pieces
- 18 frozen Rhodes Rolls
- 1/2 package regular Butterscotch pudding (has to be cook and serve)
- 1 tsp cinnamon
- ½ cup brown sugar
- ½ cup butter
- Grease a bunt pan. Place the pecans in the bottom of the pan. Place the 18 rhodes rolls on top of the pecans.
- Sprinkle ½ package Butterscotch cook and serve pudding mix on top. Sprinkle the cinnamon on top of pudding mix.
- Melt the butter and mix with the brown sugar. Drizzle over rolls.Cover loosely with greased plastic wrap and raise overnight.
- In the morning (or after 6-8 hours) bake at 350 for 25 minutes. Cook for about 15 minutes and check to make sure they are not browning too quickly. If so, cover with aluminum foil. (The aluminum foil will help them to cook throughout and not brown the top quite as fast.) Make sure to cook for the whole time or the rolls on the bottom will be undercooked.
- Remove from oven, turn the rolls out onto a platter. Serve immediately.