This is going to be one of the most amazing Pecan Sticky Bun you will ever have, not to mention they are incredibly easy to make! Rhodes frozen cinnamon roll are covered in a butterscotch pudding mix, then topped with a brown sugar and butter mixture. Let them rise for a few hours (or over night!), bake them up and they are ooey-gooey and cinnamon-y. Perfect for breakfast, brunch, or a special holiday morning!
Don’t worry they don’t taste like butterscotch pudding, they taste like caramel, butter and cinnamon. Perfect combo!
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How To make Pecan Sticky Buns
This is a quick overview of the seps to make these amazing Pecan Sticky Buns. For more detailed instructions and ingredient amounts, pop down to the recipe card.
NOTE: The pictures associated with these steps show a smaller 8×8 dish, where I made just 9 sticky buns. The recipe calls for a 9×13 dish and will make 12 sticky buns.
Step 1
Spray a 9×13 pan generously with non-stick spray.
Step 2
Sprinkle pecans in the bottom of the pan. Lay the frozen cinnamon rolls over top.
Step 3
Sprinkle the pudding over the cinnamon rolls.
Step 4
Melt the butter, then stir in the brown sugar, vanilla, orange peel and salt. Pour over the pudding/cinnamon rolls.
Step 5
Let the rolls sit at room temp, covered, for 5-8 hours. Preheat the oven to 350 and bake for 25 minutes. Cool for 5 minutes then turn out onto a baking sheet or parchment paper.
Breakfast Menu
These Sticky Buns make an incredible breakfast or brunch recipe! Especially if you are hosting house guests or for the Holidays. Here is an amazing menu to plan:
- Pecan Sticky Buns
- Scrambled Eggs
- Bacon in the Oven
- Fresh Fruit Bowl
More Sweet Breakfast breads
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Pecan Sticky Bun Recipe
Equipment
Ingredients
- 1 pkg Rhodes Cinnamon Roll Dough - (you will not use the icing packets)
- 3.5 oz box, cook & serve butterscotch pudding
- ½ cup pecans - chopped
- 8 tablespoon salted butter
- 1 cup brown sugar
- 2 tsp. vanilla
- 1 tsp. cinnamon
- ⅛ tsp. kosher salt
- ½ teaspoon fresh zested orange peel
- non stick spray
Instructions
Prepping
- Grease a 9×13 glass baking dish with nonstick spray.
- Sprinkle the pecans on the bottom of the dish. Place the frozen dough in 4 rows of 3 rolls each. Sprinkle the pudding mixture evenly over the dough. Set aside.1 pkg Rhodes Cinnamon Roll Dough, 3.5 oz box, cook & serve butterscotch pudding, ½ cup pecans
- In a small saucepan or in the microwave, melt the butter. Remove from the heat and stir in the brown sugar, vanilla, cinnamon, orange peel and salt. Stir until all ingredients are incorporated and the mixture is smooth. Let the mixture cool for about 5 minutes.8 tablespoon salted butter, 1 cup brown sugar, 2 tsp. vanilla, 1 tsp. cinnamon, ⅛ tsp. kosher salt, ½ teaspoon fresh zested orange peel
- Spoon the butter/brown sugar mixture over the tops of the dough. Tightly cover with plastic wrap and let rise overnight (optimal rise time is 5-8 hours).
Baking
- Preheat oven to 350 degrees. Bake the rolls for 25 minutes or until cooked through. Remove from the oven – let sit for 5 minutes and then turn the rolls out onto parchment paper, waxed paper, or a rimmed baking sheet. Serve immediately.
John says
These are now my obsession. So good you will think about them all the time!