Overnight Sticky Buns

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Grease a Bundt pan or a 23x33 cm (9x13 inch) baking dish thoroughly.

   Ca. 1 min.

   Kokkens note: Generous greasing prevents the sticky topping from clinging to the pan.

2. 2

   Arrange the frozen yeast rolls in a single, even layer inside the prepared pan.

   Ca. 2 min.

3. 3

   Drizzle the melted butter over the rolls, coating them as evenly as possible.

   Ca. 1 min.

4. 4

   In a small bowl, combine the dry vanilla pudding mix, light brown sugar, and ground cinnamon.

   Ca. 2 min.

   Kokkens note: Whisking them together ensures the cinnamon is well distributed and doesn't clump.

5. 5

   Sprinkle the pudding mixture evenly over the buttered rolls.

   Ca. 1 min.

6. 6

   Scatter the chopped pecans over the top.

   Ca. 1 min.

7. 7

   Cover the pan loosely with a clean kitchen towel.

   Ca. 1 min.

   Kokkens note: Do not use plastic wrap, as the dough may stick to it as it rises.

8. 8

   Leave the pan at room temperature overnight, or for at least 8 hours, to allow the rolls to thaw and rise.

   Ca. 8 t.

   Kokkens note: The rolls should roughly double in size and fill the pan.

9. 9

   In the morning, preheat your oven to 175°C (350°F).

10. 10

    Remove the towel and place the pan on the middle rack in the preheated oven.

11. 11

    Bake for 25-30 minutes, or until the buns are golden brown and cooked through.

    Ca. 30 min.

    Kokkens note: If the tops are browning too quickly, you can loosely tent the pan with foil for the last 10 minutes.

12. 12

    Carefully remove the pan from the oven and let it cool on a wire rack for 5 minutes.

    Ca. 5 min.

    Kokkens note: This allows the molten sugar to set slightly, which helps the topping release cleanly.

13. 13

    Place a large serving platter over the top of the pan and carefully invert it to release the sticky buns.

    Ca. 1 min.

    Kokkens note: Be cautious as the pan and the caramel topping will be very hot.