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Sticky Buns are gooey, caramel-infused, breakfast rolls that are so delicious, you won’t be able to stop at just one! Simple and quick to throw together, these are going to become a go-to for your family breakfast.

I love a delicious and hearty breakfast, and these sticky buns pair perfectly with just about anything savory. Serve these with a side of Perfectly Scrambled Eggs and Baked Bacon, or a tasty Breakfast Sausage Avocado Burrito and make your breakfast a feast.

Sticky, sweet, gooey and delicious Sticky Buns.

Amazing Sticky Buns

I look forward to Christmas every year just for these Sticky Buns. My boy’s grandma introduced me to them, and then we were instantly hooked! And they have been a family tradition ever since. Not only are they insanely delicious, but they are so easy to make!

An ooey, gooey caramel-like glaze on tops of delicious pull-apart bread makes it easy to see why everyone goes crazy over these. I love a delicious overnight meal option because then I can take the time to prepare it, and once the crazy morning hits, we already have breakfast (and a delicious one at that!) waiting. These sticky buns are perfect for breakfast or brunch, and they feed a crowd!

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. You and your family are going to love them. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

  • 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 the cook and serve pudding, NOT INSTANT.
  • Cinnamon: Adds a bit of spice.
  • Brown Sugar: Together with the butter and pudding creates a delicious caramel sauce.
  • Butter: I used unsalted butter in this recipe

Making Homemade Sticky Buns

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

  1. Place: Place the chopped nuts in a well-greased bundt pan. 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, mix the butter and the brown sugar. Drizzle over the rolls.
  4. Cover:  Cover and let rise in a cool place overnight.
  5. Bake: In the morning, bake at 350 degrees Fahrenheit 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: While using pecans is optional, adding them to the sticky buns adds a delightful crunch. But if you prefer walnuts, you can use them instead.
  • Brown, don’t Burn: To prevent the tops from burning, cover the sticky buns with a sheet of aluminum foil after the first 10 minutes of cooking.
  • Prevent Dripping: If you are worried about caramel dripping over the sides, place the bundt pan on a cookie sheet while baking.
  • Pan: If you don’t have a bundt pan, you can use a 9×13 pan instead. Grease the pan, arrange the nuts, and place the rolls in a single layer on top. Pour the mixture of pudding, cinnamon, and butter over the rolls, and bake at 350 degrees Fahrenheit for 25 minutes.
Sticky buns with caramel sauce ready to eat.

Storing Leftovers

These delicious sticky buns make delicious leftovers! Here is how you can store them and enjoy them all week long:

  • At Room Temperature: leftover sticky buns can be stored in an airtight container at room temperature for up to 3 days when tightly covered.
  • To Reheat: When you are ready to eat your leftovers, you can simply warm them back up in the microwave.

*Freezing sticky buns is not recommended*

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Sticky Buns

4.50 from 2 votes
By: Alyssa Rivers
Sticky Buns are gooey, caramel-infused, breakfast rolls that are so delicious, you won't be able to stop at just one! Simple and quick to throw together, these are going to become a go-to for your family breakfast.
Prep Time: 5 minutes
Cook Time: 25 minutes
Overnight: 1 day
Total Time: 1 day 30 minutes
Servings: 10 Buns



  • Grease a bundt pan. Add chopped nuts if using. Place the 20 rhodes rolls in pan.
  • Sprinkle 1/2 package Jello Butterscotch pudding 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.


Updated on July 12, 2023
Originally Posted on July 4, 2012


Calories: 470kcalCarbohydrates: 76gProtein: 11gFat: 14gSaturated Fat: 6gCholesterol: 24mgSodium: 669mgPotassium: 15mgFiber: 2gSugar: 19gVitamin A: 284IUCalcium: 27mgIron: 21mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. To the person who mentioned that his overpoofed and were unusable. Mine over poofed too all I did was press down on the top and took the air out, and it turned out wonderfully.

  2. Tried this for Christmas. But it together @9 pm. Woke up at 8 am and it proofed over the Bundt pan and was unusable I’d say maybe keep in refrigerator and pull in the morning to proof darn, these looked so good for Christmas Breakfast.

    1. 4 stars
      Mine over poofed too all I did was press down on the top and took the air out, and it turned out wonderfully.

  3. I purchased Rhodes soft white rolls that are partially baked and in the frozen food section, I hope they turn out.
    I should have bought unbaked frozen rolls I guess.

    1. 1/2 cup butter and 1/2 cup of sugar! You can scroll to the bottom of the post and all of the ingredients and measurements!

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

  5. 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!

  6. 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?

    1. I always like to serve them on a serving tray but you are welcome to serve them right out of the pan. It is totally up to you! They are delicious either way! XOXO

      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!!