These Butterscotch Overnight Sticky Buns are soft, pull-apart rolls covered in a delicious sugar glaze and topped with pecans. This yummy dish is perfect for any family gathering or holiday brunch.
We usually only ate these overnight sticky buns once or twice a year, so whenever my grandma or mom made them it was a real treat.
These pull-apart buns are covered in a thick, butterscotch glaze that I could never get enough of!
This recipe is easy to put together and because it sits overnight, you don’t have as much work the morning of.
The presentation is beautiful and everyone will want to know how you made such a beautiful breakfast treat.
GREASE a round 9 inch cake or pie pan.
IF using frozen scone dough, cut 16 scones in half.
SPREAD 1/2 cup of pecan halves in the pan so the rounded side is down.
DROP the dough in the pan to form a single layer.
BLEND 1 (3.5 ounce) package of butterscotch pudding and pie filling (not instant), 3/4 cup brown sugar, and 1 teaspoon cinnamon in a small bowl.
SPRINKLE the mixture over the rolls.
POUR 1/2 cup melted butter (or one of these butter substitutes) over the rolls.
COVER the pan with plastic wrap and refrigerate overnight.
WHEN ready to cook, remove the plastic wrap, preheat your oven to 375 degrees, and place the pan in the cold oven.
BAKE for 30 minutes or until sugar is well dissolved and bubbly. CHECK the rolls after 15 minutes and cover the top with foil if they are browning.
TO serve, turn the sticky buns onto a large plate that will catch the syrup.
Recipe Tips and Substitutions
You can use any frozen rolls to make this recipe. I like to use scone dough because I usually have it on hand. If you’re using a larger roll, you’ll want to cut it in half so it cooks evenly.
In addition, if you use larger rolls and have more pieces, you may need to cook the sticky buns 5-10 minutes more to make sure all of the rolls are evenly cooked.
Be sure you do not get the instant version of butterscotch pudding. It should say cook and serve on the package if you’re getting the Jell-O brand.
If you don’t like the large pecan pieces, you can use 1/2 cup chopped pecans instead.
If you want to make this recipe for dinner or later in the day, you can leave the pan out to rise. It will need 8 hours to rise at room temperature.
More Like This
Looking for more delicious brunch recipes? You’ll love these!
- Raspberry Pastry Braid
- Crustless Broccoli and Ham Quiche
- German Oven Pancakes
- Cherry Chocolate Chip Muffins
- Scrambled Eggs and Zucchini
These specific sticky buns differ from cinnamon rolls in that there’s no pinwheel shape like a traditional cinnamon roll, and these sticky buns are more like a pull-apart breakfast ring.
As far as taste and flavor go, both cinnamon rolls and sticky buns have cinnamon as an ingredient, but these sticky buns are covered in a rich caramel glaze and don’t have any icing.
You can store these sticky buns in an air tight container on the counter for 2-3 days or for 5-7 days in the refrigerator.
The easiest way to warm up sticky buns is by placing 2-3 pieces on a microwave-safe plate and heating for 15 seconds.
If you need to heat up a large amount, you can put them on a pan and reheat in a 200 degree oven until warmed through.
I hope your family loves these butterscotch overnight sticky buns! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Butterscotch Overnight Sticky Buns
- 16-18 frozen rolls, cut in half if using larger rolls
- ½ cup pecan halves
- 3.5 ounces butterscotch pudding and pie filling , not instant
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup melted butter
- Grease a round 9-inch cake pan.
- Spread pecan halves in the pan so the rounded sides are down.
- Drop the rolls in the pan to form a single layer.
- Blend butterscotch pudding, brown sugar, and cinnamon in a small bowl.
- Sprinkle the mixture over the rolls.
- Pour melted butter over the rolls.
- Cover the pan with plastic wrap and refrigerate overnight.
- When ready to cook, remove the plastic wrap, preheat your oven to 375 degrees, and place the pan in the cold oven.
- Bake for 30 minutes or until sugar is well dissolved and bubbly. Check the rolls after 15 minutes and cover the top with foil if they are browning.
- To serve, turn the sticky buns onto a large plate that will catch the syrup.
- If you use larger rolls and have more pieces, you may need to cook the sticky buns 5-10 minutes more to make sure all of the rolls are evenly cooked.
- If you don’t like the large pecan pieces, you can use 1/2 cup chopped pecans instead.
- If you want to make this recipe for dinner or later in the day, you can leave the pan out to rise. It will need 8 hours to rise at room temperature.