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A clever shortcut and prep-ahead convenience make these tried-and-true sticky buns as easy as they are delicious. The recipe has long been a family favorite on holidays and special occasions. As an added bonus, the aroma wafting from your kitchen will remind you of the corner bakery!

Overnight Sticky Buns

5 from 5 votes
The original recipe calls for one cup of raisins. We enjoy the crunch and flavor of pecans, and I think a half cup is the perfect amount. Feel free to use either one or a mix of the two. The recipe should be prepared before you go to bed and baked upon rising.
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Ingredients
 

  • ½ cup chopped pecans or raisins (or a mix)
  • 1 (3-ounce) package vanilla pudding (Cook and Serve type; NOT instant)
  • ¾ cup brown sugar
  • 1 heaping teaspoon cinnamon
  • 1 (2-pound) package frozen dinner rolls (or 24 rolls from a 3-pound bag Rhodes or Rich’s brand, for example; you want to purchase the DOUGH, not precooked rolls)
  • 8 tablespoons (1 stick) butter

Instructions

  1. Before you go to bed, sprinkle the pecans and/or raisins in a greased Bundt pan, and evenly arrange the frozen dough balls on top.
  2. Combine the pudding mix, brown sugar, and cinnamon; sprinkle over the dough.
  3. Cut the butter into pieces and dot over all.
  4. Cover tightly with plastic wrap and let rise overnight on counter. (Yes, really! Not in the fridge.)
  5. In the morning, preheat the oven to 350℉. Remove the plastic wrap and bake for 20-30 minutes or until the sticky buns are cooked through and a bit crusty on top. I like to place the Bundt pan on a baking sheet just in case there are any drips over the side. Baking time may be longer if you are using a light-colored, non-stick pan.
  6. Allow to cool for 5 minutes in the pan. Place your serving plate on top of the Bundt pan and invert, holding the platter and Bundt pan together, so that the sticky buns come out nicely onto your platter. With a spatula, scrape any of the syrupy mixture that remains in the Bundt pan onto the sticky buns. (Helpful hint: if the sticky buns cool too long in the pan, they will be harder to remove. In that case, use a dinner knife to loosen the edges. At this point, if the syrupy topping that remains in the pan is too firm to drizzle, set the now-empty pan in the oven for a few minutes to remelt the mixture. That will make it easier to remove.)

Video

Notes

If you don’t seal the plastic wrap to the side of the Bundt pan before going to bed, the dough may rise above the top of the pan by the time you wake. The same thing can happen if the kitchen is warm. Not to worry, simply press down on the wrap-covered surface until the dough is at the same level as the top edge of the pan and proceed.
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