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Best Ever Butterscotch Overnight Sticky Buns

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.

Butterscotch rolls with pecans on white plate with gold edge next to metal pie server.

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.

Step-by-Step Instructions

Sticky bun ingredients on cutting board, including dough, pecans and brown sugar.

Grease a round 9 inch cake or pie pan.

If using frozen scone dough, cut 8 scones in half.

Cut scone dough on wooden cutting board surrounding by ingredients in prep bowls.

Spread 1/2 cup of pecan halves in the pan so the rounded side is down.

Pecan halves spread out on the bottom of white, decorative pie pan.

Drop the dough in the pan to form a single layer.

Cut scone dough piled into white decorative pie pan next to empty prep bowls.

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.

Dry pudding mixture in small metal mixing bowl with tan kitchen towel.

Sprinkle the mixture over the rolls.

Scone dough sprinkled with dry pudding mix in a white decorative pie pan.

Pour 1/2 cup melted butter (or one of these butter substitutes) over the rolls.

Melted butter on sticky buns in decorative white pie pan with kitchen towel.

Cover the pan with plastic wrap and refrigerate overnight.

When ready to cook, remove the plastic wrap, preheat your oven to 350 degrees.

Uncooked sticky buns with butter and sugar in pie pan on wooden cutting board.

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.

Cooked sticky buns in large white pie pan on wooden cutting board.

To serve, turn the sticky buns onto a large plate that will catch the syrup.

Recipe Tips and Substitutions

Butterscotch sticky buns with pecans on white plate with gold edge with towel and pie server nearby.

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.

Every oven is different, so the buns may need a longer or shorter time than the recipe states. Check the middle roll to see if it’s cooked through. If it’s not, you should cover the top with foil so the tops of the rolls don’t burn while the rest cook.

If you notice the buns aren’t cooked after you’ve turned them onto the plate, take off the pieces that are cooked and put the rest of the buns back in the oven to finish baking.

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 1/4 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.

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Hand pulls sticky bun with pecans away from other sticky buns on gold plate.

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FAQs

Gold edge plate with sticky buns on it next to tan towel on countertop.
What is the difference between sticky buns and cinnamon rolls?


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.

How do you store sticky buns?


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.

How do you warm up sticky buns?


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!

 

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Butterscotch rolls with pecans on white plate with gold edge next to metal pie server.

Butterscotch Overnight Sticky Buns

The Ashcroft Family Table
These Butterscotch Overnight Sticky Buns are soft, pull apart rolls covered in a caramel sugar glaze and topped with pecans. They are so easy to make and absolutely delicious!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Additional Time 8 hrs
Total Time 8 hrs 40 mins
Course Breakfast
Cuisine American
Servings 16 servings
Calories 235 kcal

Ingredients
 
 

  • 16-18 frozen rolls, or 8 large rolls cut in half
  • ½ cup pecan halves, or 1/4 cup chopped pecans
  • 3.5 ounces butterscotch pudding and pie filling , not instant
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup melted butter

Instructions
 

  • 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 350 degrees.
  • 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.

Notes

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.
Every oven is different, so the buns may need a longer or shorter time than the recipe states. Check the middle roll to see if it’s cooked through. If it’s not, you should cover the top with foil so the tops of the rolls don’t burn while the rest cook.

Nutrition

Serving: 1g | Calories: 235kcal | Carbohydrates: 28g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 313mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Keyword easy sticky buns, overnight sticky buns, sticky buns, sticky buns recipe, sticky buns with pecans
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Pinterest graphic with text and photo of butterscotch overnight sticky buns on gold plate.
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