I learned how to make this delicious breakfast treat from my pals at Christmas brunch!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 55 mins |
| Servings: | 12 |
| Yield: | 1 9-inch fluted tube pan |
Ingredients
- ¼ cup chopped walnuts (Optional)
- 18 frozen dinner rolls (such as Rhodes®)
- 1 cup brown sugar
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix (such as Jell-O®)
- ½ cup raisins (Optional)
- ½ cup chopped walnuts (Optional)
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ cup butter, melted
Instructions
- Grease a 9-inch fluted tube pan (such as Bundt®).
- Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
- Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
- Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
- Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.
- For the rising process, what I do is warm the oven to about 300 degrees (149 degrees C) and then turn off the heat. I put the rolls in the oven to rise overnight since the house is usually too cool.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 423 mg |
| Sugars | 40 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I’m rating this OK because I have made this with a slightly different recipe before that I like better after testing this one. My Bundt pan couldn’t hold 18 rolls so I wedged them all in. Next time, I’ll only use 15 rolls to evenly fit around the base of the pan. Also, I think the white sugar is not necessary at all. It made the topping dry and crunchy instead of mixing with the butter. I recommend putting all off the brown sugar and nuts in the bottom of the pan before adding the rolls. Then, sprinkle with the pudding and butter.
These sticky buns were amazingly delicious. I will be making these a Christmasbtradition.
These are so good! Love ’em, so did husband. I did not change anything. I might throw in 20 next time instead of the 18 called for, didn’t quite fill my bundt pan. Close….but 1-2 more…Perfect!
This is my 3rd or 4th Christmas making this. Initially I put in more buns because I had way more buns in my frozen pack, 2nd year I was so tired and forgot the towel. But this year, 20buns (I know I know you said 18, I will go with 18 next year) and remembered the towel. Lol It always turns out…
This is soooo easy n long has been our family favorite. Especially if young ones plop the hard frozen rolls in a pan the night before n think you are CRAZY! They fluff up overnight n become a delicacy! Don’t be tempted to “add a roll or two extra” or they will overflow onto your counter. Our recipe calls for “non instant” butterscotch pudding…….it’s becoming crazy difficult to find. Has anyone tried this with the instant butterscotch pudding? Hate to mess with “perfect” Janet Bolinger Lake chelan wa
I’m a Pastry Cook and I made this after a friend asked me to make Sticky Buns. This recipe is quick, easy, and tastes like it was made at a Bakery. I doubled all ingredients except the rolls and used the “oven proof” method to speed up the process. They were perfect!
Make sure you have a big enough pan because it rises a lot
We make this every Christmas. Family Favorite!
This recipe is known in my family as “Butterscotch Bubble Loaf”. We have been making it for years. We don’t add raisins, but I will have to try it that way sometime. Some people make this recipe with refrigerated or frozen biscuits, I think it tastes far better made with frozen roll dough like Rhodes.
I’ve been looking for this recipe…lost it a while back. Thanks for posting, this is a WONDERFUL and easy Christmas morning delicacy.