Overnight sticky buns — Make-ahead sticky buns with a gooey nut topping that’s set overnight for maximum convenience and flavor. Start them the night before, refrigerate, then bake in the morning for an irresistible breakfast crowd-pleaser.
Prep Time: 10 mins • Cook Time: 25 mins • Additional Time: 8 hrs (overnight proof) • Total Time: 8 hrs 35 mins • Servings: 9
Ingredients
- 1 cup chopped walnuts (or pecans)
- 1 (12 oz) package frozen dinner roll dough, thawed (or thawed bread dough balls)
- 1 (5 oz) package instant vanilla pudding mix (dry)
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- ½ cup margarine or unsalted butter, melted (for pouring)
Directions
Step 1
Arrange nuts and dough in pan: Generously grease a Bundt pan. Sprinkle the chopped walnuts into the bottom of the pan. Place thawed dinner roll dough pieces over the nuts in a single layer.
Step 2
Layer dry ingredients: Evenly sprinkle the instant vanilla pudding mix, brown sugar, and cinnamon over the arranged dough.
Step 3
Add melted butter & chill: Pour melted margarine (or butter) evenly over the top. Cover the pan with a damp paper towel, then place it in a cold oven and refrigerate overnight (8 hours) for slow proofing and flavor melding.
Step 4
Bake morning: In the morning remove the pan, discard the paper towel, and preheat oven to 350°F (175°C). Bake uncovered 25 minutes until golden and bubbly.
Step 5
Invert & serve: Let the pan cool a few minutes, invert onto a plate so the nuts and caramelized sugar are on top, and serve warm.
Cook’s Note
Using the cold-oven overnight method gives the dough a gentle, even rise and develops more caramel flavor. For a richer sauce, add 2–3 tablespoons of light corn syrup to the melted butter before pouring.
Nutrition Facts (per serving)
Calories 371 • Total Fat 21g • Saturated Fat 3g • Cholesterol 2mg • Sodium 366mg • Total Carbohydrate 41g • Dietary Fiber 2g • Total Sugars 18g • Protein 7g