Butterscotch Pudding Sticky Buns
Butterscotch Pudding Sticky Buns are an easy version of pecan sticky buns that you can make overnight or during the day! Made with Rhodes Rolls, they are perfect for the holiday season, overnight guests, and weekend brunch.
Affiliate links are included for your convenience. Please see my full disclosure.
A combination of butterscotch, caramel, and nuts, these Butterscotch Pudding Sticky Buns are simply irresistible. Using Rhodes Rolls, it takes just minutes to put the ingredients together–there are only four of them! Then you can either place them in the fridge for overnight sticky buns, or leave them out to rise to eat the same day. Be ready for them to eaten up quick!
I love to make different sweet breads for a special breakfast, brunch, or during the holidays, like my Snickerdoodle Loaf Cake, Chocolate Chip Pumpkin Bread, and Cinnamon Sugar Muffins. This particular recipe was shared with me years ago when we were first married, by one of my best friends in college. It was a family favorite at their house, and it was a Christmas Day breakfast tradition. These fantastically sticky and caramel-y buns really are the perfect thing not just for the holidays, but also for overnight guests, brunch, or just because!
Table of contents
Ingredients
You only need five simple ingredients!
- Butterscotch pudding mix (Cook & Serve)
- Brown sugar
- Butter
- Chopped pecans
- Rhodes rolls
Equipment
- Bundt pan
- Small microwave-safe bowl
- Oven
How to make
Spray the bundt pan with cooking spray. Line the bottom with 16 frozen Rhodes rolls. Sprinkle the butterscotch pudding evenly over the top of the rolls.
Melt the butter, then add the brown sugar and mix well. Sprinkle nuts over the rolls, then drizzle the caramel mixture on top.
Cover with plastic wrap that has been sprayed with cooking spray (the side facing down).
TIP: Spray the plastic wrap before cutting it off. I like to use scissors instead of the built-in cutter, as it keeps it straighter and easier to lift on to the top of the bundt pan.
To rise and bake the rolls, choose one of the following options:
Overnight instructions
To serve in the morning, prep these rolls the night before. Place in the refrigerator, and let rise overnight, or about 8-12 hours. They should be double in size. Leave them on the counter while the oven is preheating to 350 degrees. Bake for 25-35 minutes, or until the tops are golden brown and the rolls are baked. I recommend using the middle rack. If the top is browning too quickly, lightly cover with a piece of foil.
Same day instructions
Leave the bundt pan on your kitchen counter for the rolls to rise, and until they’ve doubled in size. That should take between 3-5 hours, depending on hBake for 25-35 minutes, or until the tops are golden brown and the rolls are baked. I recommend using the middle rack. If the top is browning too quickly, lightly cover with a piece of foil.
TIP! Once they’ve finished baking, let rest for about 5-10 minutes, before inverting on to a cake plate or serving dish.
Storage and freezing
Store in an airtight container at room temperature for 2 days. To make them last longer, you can refrigerate for up to 5 days. Just warm them up in the microwave before serving!
You can freeze baked sticky buns for up to 3 months. Wrap first in several layers of plastic wrap, then two layers of aluminum foil. My last step is to then put them into a gallon size freezer bag for even more protection, so they don’t get freezer burn. Thaw overnight in the refrigerator, then warm the buns for serving.
FAQ
Yes! If you’re in a pinch, you can make it without the pudding mix. I’ve done this before several times when I thought I had it and didn’t. It’s more of a brown sugar taste, but still really good and my kids love it that way too.
Yes, you can certainly make these without the nuts.
More bread recipes
I’d love to know if you make this recipe, and what you thought! Leave me a comment and recipe rating below. Come follow me on Instagram and Facebook for more even more ideas!
Butterscotch Pudding Sticky Buns
Ingredients
- 1 3.5 oz box Cook & Serve Butterscotch Pudding
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 – 1 cups chopped pecans
Instructions
- Spray the bundt pan with cooking spray.
- Line the bottom with 16 frozen Rhodes rolls.
- Sprinkle the butterscotch pudding evenly over the top of the rolls.
- Melt the butter, then add the brown sugar and mix well.
- Sprinkle nuts over the rolls, then drizzle the caramel mixture on top.
- Cover with plastic wrap that has been sprayed with cooking spray (the side facing down).
- Overnight instructions
- To serve in the morning, prep these rolls the night before. Place in the refrigerator, and let rise overnight, or about 8-12 hours. They should be double in size. Leave them on the counter while the oven is preheating to 350 degrees. Bake for 25-35 minutes, or until the tops are golden brown and the rolls are baked. I recommend using the middle rack. If the top is browning too quickly, lightly cover with a piece of foil.
- Same day instructions
- Leave the bundt pan on your kitchen counter for the rolls to rise, and until they’ve doubled in size. That should take between 3-5 hours, depending on hBake for 25-35 minutes, or until the tops are golden brown and the rolls are baked. I recommend using the middle rack. If the top is browning too quickly, lightly cover with a piece of foil.
- Store in an airtight container at room temperature for 2 days. To make them last longer, you can refrigerate for up to 5 days. Just warm them up in the microwave before serving!
Storage & Freezing
- You can freeze baked sticky buns for up to 3 months. Wrap first in several layers of plastic wrap, then two layers of aluminum foil. My last step is to then put them into a gallon size freezer bag for even more protection, so they don’t get freezer burn. Thaw overnight in the refrigerator, then warm the buns for serving.
