Overnight Sticky Buns

4.84 from 6 votes

Delicious, easy and totally make-ahead. Perfect for Christmas morning. The recipe is setup to be prepped the night before and then baked in the morning.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 398kcal

Ingredients

1 package frozen rolls about 25 rolls
1 4.5 oz package vanilla pudding NOT INSTANT
½ cup brown sugar
½ cup pecans chopped
½ cup butter melted

Instructions

The night before eating, butter a 10-12 cup bundt pan really well (get into all those nooks and crannies) and set aside.
In a small bowl, combine dry pudding mix with brown sugar and pecans.
In a microwave safe bowl, melt the butter.
Add 20-25 frozen rolls to your buttered bundt pan. (Don't overfill, they rise A LOT.) Pour melted butter all over and then sprinkle the entire dry mixture over that.
Cover loosely with a towel and leave out overnight (8-10 hours), the dough rises by morning.
Once dough has risen, preheat oven to 350°. Bake on center rack for 45-50 minutes until the rolls on top are well done. (I place a cookie sheet underneath to catch any pecans or sugar that might fall out.)
Remove from oven and allow to cool slightly (about 3 minutes). Once slightly cooled, invert sticky buns onto a serving plate and serve! Enjoyed best while warm!

Notes

If there are any sticky buns leftover, wrap tightly with foil and leave at room temperature for up to 3 days. To store longer, wrap in foil and store in the refrigerator for up to 7 days.

I haven't tried freezing these sticky buns, but here's my recommendations to try: once fully cooled, wrap sticky buns in saran wrap and then a layer of foil. If it fits in a zip top bag or container, place it in that as well to avoid freezer burn. Thaw overnight in the refrigerator. Remove and allow to come to room temperature or warm in the microwave for 2-2 ½ minutes. Enjoy!

Nutrition