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 gooey 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!
4.0 from 1 reviews
Sticky Buns
Prep time
Cook time
Total time
The most amazing gooey gooey sticky buns that you take out the night before and are ready for an amazing breakfast!
Serves: 10
  • 20 frozen Rhodes Rolls
  • Regular Butterscotch pudding (has to be cook and serve)
  • 1 tsp cinnamon
  • ½ cup brown sugar
  • ½ cup butter
  1. Grease a bunt pan. Place the 20 rhodes rolls in pan.
  2. Sprinkle ½ package Jello Butterscotch cook and serve on top. Sprinkle the cinnamon on top.
  3. Melt the butter and mix with the brown sugar. Drizzle over rolls.
  4. 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!

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. 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.

  2. 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?

    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.

  3. 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

  4. 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!

      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!!

  5. 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?

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