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.
Generously butter a 9x13 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
For this recipe, be sure to purchase Butterscotch Pudding Mix - Regular* (Cook & Serve by Jell-o), non-instant pudding mix. This is one time when the specific ingredient makes the difference between a recipe working or not.
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.