Sticky Buns

These Sticky Buns are an smooth, overnight recipe, and that they’re a pleasing choice for a weekend breakfast or brunch.

Sticky buns are a sweet breakfast treat. They’re candy rolls which might be baked in a sugary/buttery/pecan combination. They’re called “sticky” due to all the sticky juices which might be poured on top as they may be popped out onto a platter.

 Sticky Buns

This recipe is so smooth because you don’t have to roll anything out, and there may be no kneading concerned. In truth, you don’t ought to make the dough at all!  Use frozen bread dough. The frozen rolls are placed into a pan and drizzled with a buttery/sugary mixture. Then you definitely get to allow them to take a seat in a single day to upward push. That’s all of the paintings you have to do- it’s so smooth!!

 Sticky Buns


  • 1 cup light brown sugar, packed
  • 1/2 cup chopped pecans
  • 20 frozen dough rolls (such as Bridgeford)
  • One 3-ounce box Cook & Serve Vanilla Pudding (don't use instant pudding)
  • 3 teaspoons ground cinnamon
  • 1/2 cup (1 stick) salted butter, melted


  1. Spray a 9x13-inch pan with nonstick spray. Place the frozen rolls in the pan.
  2. Mix the dry ingredients together (sugar, pecans, pudding and cinnamon) and sprinkle over the rolls. Drizzle the melted butter over the rolls. Cover it with plastic wrap and let it sit on the counter overnight (or place it in a cool oven).
  3. In the morning, remove the plastic wrap and bake the rolls in a preheated 350 degree oven for 30 minutes.
  4. When the rolls are done, dump them onto a large platter upside down and drizzle the extra gooey juices on top. Serve immediately.

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