Sticky Buns- A Family Favorite Recipe!

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Sticky Buns are the most gooey, caramel infused, morsels of breakfast yumminess EVER! Super simple and quick to throw together these are going to become a go to for your holiday breakfasts.
Serve these with a side of Perfectly Scrambled Eggs and Baked Bacon, or a tasty Breakfast Sausage Avocado Burrito. Breakfast is served! Delish!
Sticky, sweet, gooey and delicious Sticky Buns.

Amazing Sticky Buns

I look forward to Christmas every year just for these these Sticky Buns. They have been a family tradition ever since I can remember. My mother in law introduced me to them and then I instantly was hooked! You really can’t stop eating them!
This is a recipe everyone must have! I can’t even describe how good the glaze is over these. An ooey gooey caramel like finger licking good glaze! How is that for a description? The best part about these Sticky Buns is that you can take them out and put them together in about 5 minutes the night before! Then you put them in the oven while opening presents. Then you have warm gooey gooey rolls that fill the house with the most amazing smell.
 TRUST me on this one! You have got to make them! They will become a family favorite at your house too!

What’s In A Name?

These tasty little vittles are known by many names; Butterscotch Rolls, Overnight Caramel Rolls, Butterscotch Bubble Bread, Overnight Sweet Rolls, Butterscotch Pull Aparts, and Monkey Bread. Whatever the name the recipe is generally the same and the tasty is always amazing. I don’t think there is a wrong way to name them, but I do highly recommend that you make them and eat them!

Easy Sticky Bun Ingredients

Just six ingredients in these fabulous buns! No one can resist these delicate rolls covered in a sticky sweet nutty sauce, they are so amazing. You and your loved ones are going to love them.

  • Chopped Pecans: These are optional, but I love the crunch they add.
  • Frozen Rolls: I used Rhodes Rolls, but if you have a favorite brand of frozen rolls, they’ll work just fine.
  • Cook and Serve Butterscotch pudding: This has to be Cook and Serve Pudding, NOT INSTANT 3.5 oz box, small.
  • Cinnamon: Adds a bit of spice.
  • Brown Sugar: Together with the butter and pudding creates a magical sauce.
  • Butter: Unsalted or salted works.

Making Homemade Sticky Bun Magic

They are super easy and quick to throw together too! Using frozen dough is the big secret. This makes it so effortless. You are going to love everything about these.

  1. Place: In a well greased bundt pan place the chopped nuts, if using. Then evenly distribute 20 frozen rolls.
  2. Sprinkle: Pour the pudding mix powder over the rolls. Sprinkle with cinnamon.
  3. Melt: In a microwave bowl melt the butter and mix in the brown sugar. Drizzle over the rolls.
  4. Cover:  Cover and let raise in a cool place overnight.
  5. Bake: In the morning bake at 350 degrees for 25 min. Let cool in the pan for 5 min then turn out onto a plate or platter and serve.
Frozen bread rolls in bundt pan, with dry pudding, and butter mixture being poured over the top.

Tips and Variations

  • Nuts: Using pecans is optional, but if you like crunch use them, you can substitute walnuts for the pecans too.
  • Browning vs Burning: These need the full 25 min to make sure all the rolls get done. You do not want undone rolls. Place a sheet of aluminum foil over the top after the first 10 min of cooking. This will prevent the tops from burning but allow the bottom to cook long enough.
  • Dripping: If you’re worried about caramel dripping over the sides, place the bundt pan on a cookie sheet to cook.
  • Pan: This recipe can be made in a 9×13 pan if you don’t have a bundt pan. Grease a 9×13 and place the nuts. Place the rolls in single file on top. Pour the pudding, cinnamon and the butter mixture on top and raise. Cook at 350 for 25 min.
  • Storing: These will keep covered tightly at room temperature for up to 3 days. Rewarm in the microwave, I do not recommend freezing.
Sticky buns with caramel sauce ready to eat.

More Scrumptious Overnight Breakfasts

It’s always nice to wake up knowing an amazing breakfast is waiting for you!

Sticky Buns

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The most amazing gooey gooey sticky buns that you take out the night before and are ready for an amazing breakfast!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 10 Buns

Ingredients
  

  • 1/2 cup chopped pecans optional
  • 20 frozen Rhodes Rolls
  • 1 3.5 ounce package Regular Butterscotch pudding has to be cook and serve (Not Instant)
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup butter

Instructions
 

  • Grease a bundt pan. Add chopped nuts if using. Place the 20 rhodes rolls in pan.
  • Sprinkle ½ package Jello Butterscotch cook and serve on top. Sprinkle the cinnamon on top.
  • Melt the butter and mix with the brown sugar. Drizzle over rolls.
  • Cover with a damp cloth and raise overnight. Bake at 350 for 25 minutes. Cook for about 10 minutes and then cover with aluminum foil. The top browns fast! The aluminum foil will help them to cook throughout and not brown the top quite as fast. But cook for the whole time or else the rolls on the bottom will be doughy!

Nutrition

Serves: 10

Calories470kcal (24%)Carbohydrates76g (25%)Protein11g (22%)Fat14g (22%)Saturated Fat6g (30%)Cholesterol24mg (8%)Sodium669mg (28%)Potassium15mgFiber2g (8%)Sugar19g (21%)Vitamin A284IU (6%)Calcium27mg (3%)Iron21mg (117%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword sticky bun recipes, sticky buns
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. My aunt used to make a recipe with butterscotch pudding and I’ve been searching for one for years! I was so excited to see it on the ingredient list!! Going to make these this morning for our early family Christmas.

  1. My sister and I used to make a version of these for breakfast on the weekends for the family. We called it monkey bread. Yours looks perfectly ooey-gooey!

  2. Thanks for your great post featuring Rhodes! Feel free to call our customer satisfaction line for a coupon. 1-800-876-7333. Thanks! from the Rhodes Social Media Manager.

  3. Looks delicious! On step 4, you noted to bake for 25 minutes, then the next sentence you note to cook for an additional 10. Does this mean bake an additional 10 minutes?

  4. Did you ever reply to James about the baking/cooking directions and times (25 minutes followed by 10 minutes)? Thanks.

    1. Sorry! I should clarify that. The cook time total is 25 minutes. I put them in the oven for 10 minutes and then cover the top with foil for the last 15 minutes so the top doesn’t brown quite as fast and it gets cooked throughout.

  5. I’ve had this recipe since 1980. It was called 10 O’Clock Rolls then. So easy, delicious and impressive to make for company. 5 Stars

  6. I’ve made this recipe for Christmas for a decade now. We love it! I like to slightly defrost the rolls enough to chop them into fourths so they all get super gooey. Mm can’t wait for Christmas!

  7. These look awesome and super easy for Christmas morning. Do you only use 1/2 a package of pudding? Thanks and Merry Christmas!

      1. It must be a Canadian thing, but we always add raisins to things like this. Cinnamon buns, sticky buns etc. I you like raisin, try adding some. I thing you’ll love it!!

  8. I’m excited to try these. What’s the best way to serve them? Right out of the pan or do you flip them onto a serving tray?

  9. I made these for Christmas morning. Everyone loved them. So simple and yet tasted delicious. I added more cinnamon as it is a favorite flavor of ours. They are all gone now, and my husband has requested more. YUMMY!

  10. Anxious to try this recipe – I’m ready and then I realize you didn’t mention what size of pudding package….

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