BreakfastBrunchDessert

Overnight Sticky Buns

Name: Overnight Sticky Buns
Prep time: 10 min
Cook time: 30 min
Total time: 8 h 40 min
Yield: 6 servings
Cuisine: american
Ingredients: 18 pcs frozen yeast roll dough; 113 g unsalted butter melted; 144 g vanilla pudding mix dry, cook-and-serve type; 100 g light brown sugar packed; 1 tsp ground cinnamon; 60 g pecan chopped

An incredibly easy recipe for warm, gooey sticky buns using frozen dough for a convenient shortcut. The rolls rise overnight in a sweet, buttery sauce, ready to bake for a perfect breakfast or brunch treat.

An original recipe by Forkin

Total time: 8 hr 40 min
Serves: 6
Difficulty: Easy
Per serving: 765 kcal

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

18 pcsfrozen yeast roll dough
113 gunsalted butter, melted
144 gvanilla pudding mix, dry, cook-and-serve type
100 glight brown sugar, packed
1 tspground cinnamon
60 gpecan, chopped

Equipment

wire rack · mixing bowl · kitchen towel · oven · serving platter · bundt pan

The method

Step by step

1
Grease a Bundt pan or a 23x33 cm (9x13 inch) baking dish thoroughly.
About 1 min
Cook’s note: Generous greasing prevents the sticky topping from clinging to the pan.
2
Arrange the frozen yeast rolls in a single, even layer inside the prepared pan.
About 2 min
3
Drizzle the melted butter over the rolls, coating them as evenly as possible.
About 1 min
4
In a small bowl, combine the dry vanilla pudding mix, light brown sugar, and ground cinnamon.
About 2 min
Cook’s note: Whisking them together ensures the cinnamon is well distributed and doesn't clump.
5
Sprinkle the pudding mixture evenly over the buttered rolls.
About 1 min
6
Scatter the chopped pecans over the top.
About 1 min
7
Cover the pan loosely with a clean kitchen towel.
About 1 min
Cook’s note: Do not use plastic wrap, as the dough may stick to it as it rises.
8
Leave the pan at room temperature overnight, or for at least 8 hours, to allow the rolls to thaw and rise.
About 8 hr
Cook’s note: The rolls should roughly double in size and fill the pan.
9
In the morning, preheat your oven to 175°C (350°F).
10
Remove the towel and place the pan on the middle rack in the preheated oven.
11
Bake for 25-30 minutes, or until the buns are golden brown and cooked through.
About 30 min
Cook’s note: If the tops are browning too quickly, you can loosely tent the pan with foil for the last 10 minutes.
12
Carefully remove the pan from the oven and let it cool on a wire rack for 5 minutes.
About 5 min
Cook’s note: This allows the molten sugar to set slightly, which helps the topping release cleanly.
13
Place a large serving platter over the top of the pan and carefully invert it to release the sticky buns.
About 1 min
Cook’s note: Be cautious as the pan and the caramel topping will be very hot.

Per serving

Nutrition

43%Score

Calories: 764.5kcal
Protein: 13.2g
Carbs: 115.5g
Fat: 28.6g
Fibre: 4.4g
Sugar: 40.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature or in the refrigerator.

Reheating

Reheat individual buns in the microwave for 15-20 seconds until warm.