Butterscotch Cinnamon Sticky Buns with Pecans Recipe

Introduction

Sticky buns are a delightful treat featuring soft, sweet rolls coated in buttery brown sugar and cinnamon glaze. This recipe uses frozen Rhodes rolls and a simple butterscotch pudding topping for an easy morning indulgence or comforting dessert.

Ingredients

• 1/2 cup chopped pecans (optional)
• 20 frozen Rhodes Rolls
• 1 (3.5 ounce) package cook and serve regular butterscotch pudding (not instant)
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup unsalted butter

Instructions

1. Step 1: Grease a bundt pan generously. If using, sprinkle the chopped pecans evenly in the bottom of the pan. Arrange the 20 frozen Rhodes rolls on top of the nuts or directly on the pan if not using nuts.
2. Step 2: Evenly sprinkle half of the butterscotch pudding powder over the rolls, followed by a sprinkle of cinnamon to cover them.
3. Step 3: Melt the butter in a saucepan or microwave. Stir in the brown sugar until combined. Drizzle this mixture evenly over the cinnamon-pudding-covered rolls.
4. Step 4: Cover the bundt pan with a damp cloth and let the rolls rise overnight in a warm place. The next day, preheat your oven to 350°F (175°C).
5. Step 5: Bake the rolls at 350°F for 25 minutes. After about 10 minutes of baking, cover the top with aluminum foil to prevent over-browning and continue baking until the rolls are cooked through.

Tips & Variations

• For extra gooey buns, add a drizzle of honey or maple syrup before baking.
• Swap pecans for walnuts or omit nuts entirely for a nut-free version.
• Use a toothpick to check doneness; it should come out clean when inserted between rolls.

Storage

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to one week and reheat before serving. Warm gently in a microwave or oven to restore softness and gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rolls instead of frozen Rhodes rolls?

Yes, fresh rolls can be used but you may need to adjust rising and baking times slightly as fresh dough typically rises faster than frozen.

What if I don’t have cook and serve butterscotch pudding?

You can substitute with any cook and serve pudding mix of your choice or leave it out, but the classic butterscotch flavor adds a distinctive sweetness and texture to the sticky buns.

Butterscotch Cinnamon Sticky Buns with Pecans Recipe

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Sticky Buns are a delightful, soft, and sweet treat featuring frozen Rhodes rolls baked in a buttery, brown sugar, and butterscotch pudding glaze, topped with optional chopped pecans. These warm, gooey buns are perfect for breakfast or dessert, offering a comforting cinnamon-scented flavor with a rich caramelized topping.

• Author: Elena
• Prep Time: 15 minutes (plus overnight rise)
• Cook Time: 25 minutes
• Total Time: Overnight plus 40 minutes
• Yield: 20 sticky buns 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sticky Bun Base

• 20 frozen Rhodes Rolls
• 1/2 cup chopped pecans (optional)

Pudding & Spice

• 1 (3.5 ounce) package cook and serve regular butterscotch pudding (not instant)
• 1 teaspoon cinnamon

Caramel Topping

• 1/2 cup brown sugar
• 1/2 cup unsalted butter

Instructions

1. Prepare Pan and Nuts: Grease a bundt pan thoroughly to prevent sticking. If using, evenly sprinkle the chopped pecans in the bottom of the pan to add a crunchy texture to the buns.
2. Place Rolls and Add Pudding: Arrange the 20 frozen Rhodes rolls directly in the greased bundt pan, spreading them out slightly but keeping them close together. Sprinkle half of the butterscotch pudding package evenly over the top of the rolls followed by a sprinkle of cinnamon to give a warm, spicy flavor.
3. Make and Drizzle Topping: In a small saucepan or microwave, melt the unsalted butter until fully liquid. Mix the melted butter thoroughly with the brown sugar until well combined. Drizzle this rich caramel mixture evenly over the pudding-topped rolls in the pan.
4. Rise Overnight: Cover the pan with a damp cloth to keep moisture in and place it in a warm spot overnight to allow the rolls to rise and become soft and fluffy.
5. Bake the Sticky Buns: Preheat your oven to 350°F (175°C). Bake the buns uncovered for about 10 minutes initially, then cover the pan with aluminum foil to prevent the top from over-browning. Continue baking for an additional 15 minutes, for a total of 25 minutes. Remove the foil during the last few minutes if desired to achieve a slightly golden top. Once baked, remove from oven and allow to cool slightly before inverting onto a plate to serve.

Notes

• Using frozen Rhodes rolls simplifies the process and ensures soft, fluffy buns.
• The cook and serve butterscotch pudding is essential to create the gooey inner texture that makes these buns sticky and flavorful.
• If pecans are omitted, the sticky buns will still be deliciously rich and tender.
• Covering the buns with foil partway through baking helps avoid over-browning while ensuring the rolls cook evenly.
• For extra sweetness or texture, drizzle additional caramel sauce after baking or sprinkle with powdered sugar.

Keywords: Sticky buns, sweet rolls, butterscotch pudding, cinnamon buns, Rhodes rolls, breakfast pastries