Butterscotch Overnight Sticky Buns
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!
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.
Video
EQUIPMENT
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
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