Easy Overnight Sticky Buns (2024)

Updated on January 14, 2023|By Kate|20 Comments

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Easy overnight sticky bun recipe takes just 7 ingredients (including frozen rolls) and 5 minutes of prep to make a delicious sweet roll treat! This recipe makes an easy and delicious breakfast that’s perfect for holiday mornings!

I love make-ahead and overnight breakfast recipes, especially for holiday mornings! With everything else that’s going on, I don’t want to be in the kitchen all morning making breakfast, and I especially don’t want to miss out on any of the family time.

So, I turn to easy overnight recipes like these sticky buns. The sticky buns only need about 5 minutes of hands-on prep. Then, they sit overnight until you’re ready to pop them into the oven in the morning.

And they taste so, so good! The sticky buns have a rich, buttery caramel sauce that’s loaded with pecans, and the bottoms of the rolls get this amazing caramelized crust on them.

How to make overnight sticky buns

Sprinkle the chopped pecans in the bottom of the tube pan. Place the frozen rolls over the pecans in the bottom of the tube pan.

Sprinkle the dry pudding mix over the rolls.

In a separate microwave-safe bowl, melt the butter. Stir in the brown sugar, cinnamon, and vanilla.

Pour the butter mixture over the rolls. Cover the pan tightly with aluminum foil.

Let sit at room temperature overnight. Remove the foil, and place the tube pan on a cookie sheet.

Bake until done. Let sit at room temperature for 10 minutes.

Run a thin knife around the edge of the pan. Invert onto a plate to serve.

Tips

Pecans: The pecans can be omitted if you prefer. Simply omit and continue with the recipe as-written.
Frozen rolls: I use Rhodes Bake-n-serv frozen white dinner rolls in this recipe. The rolls should be frozen, not thawed, when placed in the pan.
- Also, you might be tempted to use more rolls. If you do, the rolls will rise out of the pan overnight (I know from experience).
Butterscotch pudding mix: You’ll need the cook & serve, not the instant pudding mix. Also, you’re using just the dry mix, not mixing up a batch of pudding to use.
Butter: I use salted butter in this recipe. The salt helps to offset a little of the sweetness and balance out the rolls. If using unsalted butter, add a couple pinches of salt to the butter mixture.
Brown sugar: I use light brown in this recipe. You can use dark brown sugar if you prefer.
Baking: Please don’t skip placing the tube pan on a baking sheet. I’ve made this recipe numerous times, and I’ve had my pan leak about half of the time.

Can I omit the nuts?

You can! There’s no need to add anything else. Simply omit the nuts and continue with the recipe as-written.

Can I use another flavor of pudding?

You can! However, using another flavor of pudding will change the overall taste of the rolls.

I’ve made the rolls using vanilla pudding and omitting the nuts, and the rolls taste like cinnamon rolls.

Serving

Either pull pieces of the sticky buns apart (like monkey bread) or slice the sticky buns into pieces to serve.

Storage

The rolls are best eaten warm. Leftovers can be stored, covered, at room temperature for up to 3 days.

When serving the leftovers, I reheat the sticky buns in the microwave for about 15 seconds to re-warm them.

More sweet roll recipes!

Honey Buns
Homemade Cinnamon Rolls
Maple Cinnamon Rolls

If you’ve tried this easy overnight sticky bun recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 15 votes

Easy Overnight Sticky Buns

Author Kate @ I Heart Eating

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Resting time 8 hours hours

Total Time 8 hours hours 35 minutes minutes

Equipment

Tube pan

Ingredients

▢ 1 ½ cups chopped pecans
▢ 16 frozen rolls
▢ 3.4 ounce box cook & serve butterscotch pudding mix
▢ 1/2 cup butter
▢ 3/4 cup brown sugar packed
▢ 1 ½ teaspoons ground cinnamon
▢ 1/2 teaspoon vanilla extract

Instructions

Grease a 10-inch tube pan with nonstick baking spray.
Sprinkle the chopped pecans in the bottom of the tube pan.
Place the frozen rolls over the pecans in the bottom of the tube pan.
Sprinkle the dry pudding mix over the rolls.
In a separate microwave-safe bowl, melt the butter.
Stir in the brown sugar, cinnamon, and vanilla.
Pour the butter mixture over the rolls.
Cover the pan tightly with aluminum foil.
Let sit at room temperature overnight.
In the morning, preheat oven to 350F.
Remove the foil, and place the tube pan on a cookie sheet.
Bake for 30 minutes, or until done.
Let sit at room temperature for 10 minutes.
Run a thin knife around the edge of the pan.
Invert onto a plate to serve, replacing any topping as necessary.

Notes

Pecans: The pecans can be omitted if you prefer. Simply omit and continue with the recipe as-written.
Frozen rolls: I use Rhodes Bake-n-serv frozen white dinner rolls in this recipe. The rolls should be frozen, not thawed, when placed in the pan.
Butterscotch pudding mix: You'll need the cook & serve, not the instant pudding mix. Also, you're using just the dry mix, not mixing up a batch of pudding to use.
Butter: I use salted butter in this recipe. The salt helps to offset a little of the sweetness and balance out the rolls. If using unsalted butter, add a couple pinches of salt to the butter mixture.
Brown sugar: I use light brown in this recipe. You can use dark brown sugar if you prefer.
Baking: Please don't skip placing the tube pan on a baking sheet. I've made this recipe numerous times, and I've had my pan leak about half of the time.
Nutrition values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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