Pecan Sticky Bun Recipe

Sticky Pecan topped caramel rolls ready to serve.

Pecan Sticky Bun Recipe

These Pecan Sticky Buns are over-the-top. They are made with Rhodes frozen cinnamon rolls and are drenched in a super easy brown sugar caramel sauce and pecans.

Course Bread, Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Rising Time 6

Total Time 6 45

Servings Rolls

Calories 296kcal

Author Susie Weinrich

Equipment

9x13 baking dish

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 9x13 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.

Nutrition