Recipes » Breads » Easy Overnight Pecan Sticky Buns

Easy Overnight Pecan Sticky Buns

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5 from 4 votes
These easy Overnight Pecan Sticky Buns are an indulgent breakfast treat. They take just 15 minute to prep with frozen rolls and butterscotch pudding mix.
Cook Time 20 minutes
Total Time 35 minutes
Finished overnight pecan sticky rolls on a white serving plate.

These easy Overnight Pecan Sticky Buns are an indulgent breakfast treat to offer guests or family. They take just 15 minute to prep with frozen roll dough, butterscotch pudding mix, pecans, brown sugar, and lots of butter!

Finished overnight pecan sticky rolls on a white serving plate.

These deliciously indulgent sticky buns are one of our favorites. They are so good. So easy, too, and especially nice if you have a house full of overnight guests because you prepare everything the night before and bake them off the next morning.

I really love the simplicity of this recipe. There’s no yeast to proof, no flour to mix, and no kneading required at all. Instead of making the dough from scratch, you’ll simply use frozen parker house rolls! It’s such a great shortcut!

But, I’m not going to lie to you. They are jam-packed full of buttery, sugary calories. That’s why we have them only about once a year.

A fork holding one bite of a pecan sticky bun.

About the Ingredients

Photo of all the ingredients needed for the recipe.
  • Frozen Parker House RollsYou’ll need 24 frozen Parker House rolls. I recommend the Bridgford brand.
  • Butterscotch Pudding MixRegular (Cook & Serve by Jell-o), non-instant pudding mix. Other brands may work, but I always use Jell-o brand for this recipe.
  • Light Brown SugarBe sure to pack your sugar into the measuring cup for an accurate amount.
  • Chopped PecansWe love pecans in the south. I suppose you could substitute walnuts, but it wouldn’t be the same recipe.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

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How to Make Easy Overnight Sweet Rolls

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prep the Night Before

  • Generously butter a 9×13 pan or baking dish and spread the chopped nuts over the bottom.
  • Space the frozen rolls evenly on top of the nuts.
  • Sprinkle evenly with the dry pudding mix.
  • In a medium-size bowl, melt the butter, brown sugar, and cinnamon in the microwave. Start with one minute and stir. Then continue in 30-second increments, stirring after each, until the mixture is melted. Stir the melted butter, sugar, and cinnamon until well blended.
  • Drizzle the melted mixture evenly over the top of the rolls.

COOK’S TIP 
Be careful when checking your mixture. Use oven mitts or pot holders to remove the bowl from the microwave as it can get quick hot really quickly. Also, be careful with the melted mixture. It’s hot and you can get a burn if it gets on your hands!

Lastly – Cover the pan loosely with waxed paper and place it in your cold oven overnight.

COOK’S TIP 
Now here’s a little trick: even waxed paper will stick to the thawed, risen rolls. So, to keep that from happening, I lay the waxed paper over the pan, spray the area that will touch the rolls with cooking spray, and then flip it over so that the sprayed side is over the rolls. You can also use the non-stick aluminum foil and you won’t even need to spray it. Works great!

Bake the Next Morning

  • The next morning you’ll find that your rolls have defrosted and risen beautifully overnight! The lovely topping and chopped nuts are mostly on the bottom with the rolls on top just waiting to be baked up into warm, ooey-gooey sweet goodness.
  • Remove the waxed paper or non-stick foil and discard it. Place the pan back into the cold oven and turn it on to 350 F. Bake for about 20 minutes or until the rolls are a lovely golden brown just like dinner rolls should be.
  • Remove the pan from the oven. Allow the buns to cool slightly (about 8-10 minutes should do) and then invert them onto a serving plate or board. Cut or pull apart the individual rolls.
Sticky buns turned out onto parchment paper.

Serve

Serve these delicious buns with all their sticky pecan caramel topping with a lovely warm cup of coffee or glass of milk. They’re excellent for breakfast, an afternoon snack, or dessert.

Storage and Reheating

To store the leftovers, just wrap them in plastic wrap or non-stick aluminum foil. They can be left out at room temperature for up to 24 hours or stored in the refrigerator for 5 to 7 days. Reheat individual buns for a few seconds in the microwave or for about 10 minutes in a 200F degree oven.

FAQs

Why can’t I use instant butterscotch pudding mix?

You use regular pudding mix in this recipe because the instant variety has a different thickening agent. That thickener will cause the pudding to more or less “congeal” while it sits on the thawing and rising rolls overnight. It will then separate and form into lumps instead of a smooth sauce-like topping. Not what you really want.

What’s the difference between sticky buns and cinnamon rolls?

Typically sticky buns (also called caramel buns or schnecken) have the toppings placed on the bottom of the pan. After rising, the buns are baked and inverted to reveal the toppings. Cinnamon rolls don’t normally contain nuts and are baked and then topped after cooling.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Finished overnight pecan sticky rolls on a white serving plate.

Easy Overnight Pecan Sticky Buns

These easy Overnight Pecan Sticky Buns are an indulgent breakfast treat. They take just 15 minute to prep with frozen rolls and butterscotch pudding mix.
5 from 4 votes
Print It Rate It
Course: Breads
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 227kcal
Author: Lana Stuart

Ingredients

Instructions

The night before:

  • Generously butter a 9×13 pan or baking dish and spread the chopped nuts over the bottom.
  • Space 24 frozen rolls evenly on top of nuts
  • Sprinkle evenly with the dry pudding mix.
  • In a medium-size bowl, melt the butter, brown sugar, and cinnamon in the microwave. Start with one minute and stir. Then continue in 30-second increments, stirring after each, until the mixture is melted. Stir the melted butter, sugar, and cinnamon until well blended.
  • Drizzle the melted mixture evenly over the top of the rolls.
  • Cover loosely with waxed paper (or non-stick foil) and place in cold oven overnight.

The next morning:

  • Remove waxed paper (or foil) and discard.
  • Place the pan back in the cold oven and turn on to 350 F.
  • Bake for about 20 minutes.
  • Remove the pan from the oven. Allow the buns to cool briefly (about 8-10 minutes) and then invert them onto a serving plate or board. Cut or pull apart the individual rolls.

Notes

Ingredients:
  • Frozen Parker House Rolls – You’ll need 24 frozen Parker House rolls. I recommend the Bridgford brand.
  • Butterscotch Pudding Mix – Regular* (Cook & Serve by Jell-o), non-instant pudding mix. Other brands may work, but I always use Jell-o brand for this recipe.
  • Light Brown Sugar – Be sure to pack your sugar into the measuring cup for an accurate amount.
Storage and Reheating:
To store the leftovers, just wrap them in plastic wrap or non-stick aluminum foil. They can be left out at room temperature for up to 24 hours or stored in the refrigerator for 5 to 7 days. Reheat individual buns for a few seconds in the microwave or for about 10 minutes in a 200F degree oven.
*You use regular pudding mix in this recipe because the instant variety has a different thickening agent. That thickener will cause the pudding to more or less “congeal” while it sits on the thawing and rising rolls overnight. It will then separate and form into lumps instead of a smooth sauce-like topping. Not what you really want.

Nutrition Information

Serving: 2rolls | Calories: 227kcal | Carbohydrates: 25g | Protein: 1g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 224mg | Fiber: 1g | Sugar: 21g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on February 11, 2009 . It has been updated with new photos and additional information.

Overnight Sweet Rolls - an easy breakfast dish for guests or family. Uses frozen roll dough, butterscotch pudding mix, pecans and lots of butter! https://www.lanascooking.com/overnight-sweet-rolls/

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15 Comments

  1. made the same recipe for years when my grandchildren were small when everyone stayed overnight Xmas Eve. ( They are now adults with children of their own aka, our great Grandbabies ) I’m in Canada, here the recipe was referred to as “Land of Nod Cinnamon buns” recipe came from a popular Canadian cookbook series. It was made in a Bundt pan which was turned upside down once baked, while everyone waited and watched as the toasted nuts and syrup mixture dripped down to cover the buns. It was everyone for them self after that! I supposed the recipe I always made is quite similar to Monkey bread that’s quite popular in the US. Haven’t made them in years as there’s only two of us both who are on medically recommended diets, but If my memory is correct, the pudding ingredient was either Jello vanilla or butterscotch cook and serve pudding.
    Thanks for bringing back a memory of happier days, Lana. It was great fun to read and to read your readers comments too.
    Stay safe Stay well

    1. One of the reasons I keep blogging is because of comments like yours, Joycelyn. I truly love bringing up good memories of food and family for people. Thank you so much for taking time to leave your thoughts on this recipe!

  2. 5 stars
    I have made these for years!! They are always a hit and quick and so easy to throw together on Christmas Eve. I don’t bother with plastic wrap or wax paper, I just let them sit in the oven and they are ready to go! I couldn’t find the butterscotch pudding this year so I used vanilla and it worked out great!😋

  3. I only have instant butterscotch pudding. Can you explain why this cannot be used? It seems during the current global situation the cook and serve butterscotch pudding is not available, at least in Ontario, Canada.
    Can you suggest an alternative to the cook and serve pudding?

    1. The instant pudding has a different thickening agent that will “congeal” while sitting on the cold rolls overnight. It will separate and form into lumps instead of a smooth sauce-like topping.

  4. These rolls are wonderful. I have made a similar recipe for years, I have found that the easiest way to keep them from sticking is to invert them onto a sheet pan covered with Release foil (Reynolds or store brand). It’s a bit pricey so I don’t use it for everything, but for this purpose, it’s definitely worth the extra money. They do NOT stick! Hope this tip is helpful.

  5. I made the butterscotch pudding rolls using a dozen frozen cinnamon rolls. That’s the only change, as I had those rolls in the freezer. Delish! I recommend trying that.

  6. Lana, I had to stop back over and tell you that these were a huge hit at our house. I made them over a week ago, and my children have already asked for them again twice.

    While I love your site, my thighs now hate you. :)

  7. I just found your website from a photo posted on Refrigerator Soup. I’ve not spent more time than I had looking through your sight when I came across these delicious sweet rolls. All I can say is I am making these Sunday morning (beginning them Saturday night) because my mouth is watering for them.

    What a great blog you have. I plan to be back!

    Pam aka: BoredCook

    1. Thanks for visiting, Pam! I’m glad you found the site and hope that you will return for more recipes in the future!