This gooey, soft and delicious caramel pecan bun is a must for a weekend breakfast or brunch! This recipe as been our go to for breakfast when we have a big group of family and friends at the cabin. It is a simple recipe that you make overnight and it is ready to go into the oven in the morning!
Print Recipe
STICKY BUNS
Course: BreakfastDifficulty: EasyServings
10
servingsPrep time
10
minutesBaking time
25
minutesIngredients
20 frozen Rhodes Rolls
3/4 cup whole or chopped pecans
1 3.5 ounce package Jello Butterscotch pudding cook and serve (not instant)
1 teaspoon cinnamon
1/2 cup dark brown sugar
6 Tablespoon unsalted butter
Directions
- Grease a bundt pan. Place 20 rolls in pan evenly.
- In a medium bowl, combine Butterscotch pudding, cinnamon and pecans. Set aside.
- Melt butter in a small sauce pan over medium heat. Whisk in brown sugar until sugar is dissolved and smooth. Remove from heat.
- Sprinkle the pudding mixture on top of the rolls.
- Drizzle butter mixture over rolls.
- Cover pan loosely with plastic or a damp cloth and let dough rise overnight on the counter.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Remove plastic wrap and bake for 12-14 minutes, or until top is brown. Loosely cover the top with aluminum foil so top will not burn. Continue to bake for for another 12 minutes.
- Remove pan from oven and let pan cool for 5 minutes on rack. With your serving plate set on top of pan and flip pan over. Ready to serve.
