Easy Overnight Pumpkin Spice Sticky Buns are so quick & simple to make thanks to frozen bread rolls. Make them the night before and let it rise all night. Bake up a pan of caramel-y, gooey, pumpkin spice sticky buns with a pecan topping in the morning for a delicious breakfast treat.
EASY OVERNIGHT PUMPIN SPICE STICKY BUNS
These overnight pumpkin spice sticky buns are the perfect sweet breakfast treat for a Fall day. Only 5 minutes of prep the night before with frozen bread rolls, is all you need for these caramel pecan pumpkin spice sticky buns that taste exactly like a cinnamon roll but much easier to make!
You will just love how easy and fast these are to make. They remind me of pecan pie + pumpkin spice. So gooey, caramel-y, warm, and delicious.
STICKY BUNS WITH FROZEN ROLLS
Frozen Bread Rolls – I use the Rhodes brand. These are the frozen yeast rolls. You will need 18 total so make sure you get a pack that has at least that amount.
Chopped Pecans – Chop these as small (which is my preference) or keep them in larger chunks. I prefer putting the pecans in the food processor and chopping them up really finely that way it makes a nice coating on the sticky buns. You can also use a Ziploc bag and a meat mallet or something else heavy to chop them up.
Vanilla Cook n’ Serve Pudding – DO NOT prepare this before. Just use the dry mix straight from the box.
Pumpkin Pie Spice
Ground Cinnamon
Butter – I always use salted
Brown Sugar
MY TIPS FOR THIS RECIPE
- It does not have a strong pumpkin taste? No it does not. You can taste the pumpkin spice but it’s not a super strong pumpkin flavor. It does not have any pumpkin in it which is why I call these ‘pumpkin spice’ rather than ‘pumpkin’. I hope you will still make these because they taste like a pumpkin spiced pecan pie cinnamon roll combination.
- Do I have to use the pecans? Yes you do 🙂 You could always try it without but the sticky buns won’t get that nice pecan coating on top. I have only ever made this recipe using the pecans. Let me know if you try it without the nuts!
- DO NOT prepare the cook n’ serve pudding before sprinkling it over the frozen bread rolls. This is so important. You will think that I am wrong just having you sprinkle the dry mix over frozen rolls, but trust me.
- Make sure you buy the COOK N’ SERVE vanilla pudding. It looks similar to the instant pudding but it’s completely different. The box will say ‘cook n’ serve’ right on the front.
- Can I substitute the cook n’ serve pudding with instant pudding? No you can’t. Get the cook n’ serve and if you can’t find it then wait to make this recipe until you can.
- What do I serve with sticky buns? I love to serve sticky buns with some scrambled eggs and sliced fruit. My kids love strawberries and cantaloupe so I will serve those fruits alongside some eggs, and these sticky buns for breakfast. It’s a great weekend breakfast or brunch.
TRY THESE OTHER SWEET BREAKFAST RECIPES
- peaches n’ cream cinnamon roll casserole
- overnight caramel pecan cinnamon rolls
- fruity baked oatmeal
- easy cinnamon roll casserole
- sausage breakfast casserole
Easy Overnight Pumpkin Spice Sticky Buns
Easy Overnight Pumpkin Spice Sticky Buns are so quick & simple to make thanks to frozen bread rolls. Make them the night before and let it rise all night. Bake up a pan of caramel-y, gooey, pumpkin spice sticky buns with a pecan topping in the morning for a delicious breakfast treat.
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Servings: 18 sticky buns
Calories: 237kcal
Ingredients
- 1 cup finely chopped pecans
- 18 frozen dinner rolls I use Rhodes brand
- 1 box (4.6 oz) cook n' serve vanilla pudding
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1/2 cup (1 stick) salted butter
- 1/2 cup brown sugar I use light brown sugar
Instructions
- Prepare a 9x13 baking dish and spray with cooking spray.
- Sprinkle the chopped pecans in the bottom of the dish. Spread out the pecans evenly to form a nice layer on the bottom.
- Lay 18 frozen bread rolls on top of the pecans. * Lay 6 bread rolls along the long side of the baking dish. Then make two more rows. So a total of 6 rolls in a row and 3 columns.
- In a small bowl combine the contents from the cook n' serve pudding box, pumpkin pie spice, and cinnamon. Stir with a whisk. Evenly sprinkle this over the frozen bread rolls. Trying to sprinkle each roll and then around the rolls.
- In a small saucepan, over medium-high heat, add the butter and brown sugar. Let it melt and come to a boil, while stirring it frequently to prevent it from burning (this takes about 3-4 minutes). Once boiling, turn off the heat and pour the caramel sauce over the rolls in the pan.
- Spray some plastic wrap/saran wrap with cooking spray and loosely lay it over the pan. * Make sure the sprayed side is down when you cover the pan.
- Let it sit at room temperature on the counter overnight (at least 8 hours).
- In the morning, heat oven to 350°. Bake the sticky buns for 23-25 minutes. The tops should be golden brown.
- Once done baking let the sticky buns rest for 10 minutes before inverting onto large plate or serving platter. Serve right away!
Notes
Frozen Bread Rolls : DO NOT thaw these before using. Just take them straight from the freezer and put them in the pan as called for in the recipe.
Cook n' Serve Pudding : DO NOT prepare the cook n' serve pudding mix before using. Just use the dry contents that are inside the package.
Also, do not confuse the cook n' serve with instant pudding. They're not the same thing and will yield totally different results.
Resting Time : Make sure to let the sticky buns rest for 10 minutes after baking. When you take them out of the oven the caramel sauce will appear very thin and bubbly. Let it rest for 10 minutes and it will thicken up and form this pecan pie type crust on the bottom side of the sticky buns.
How to invert sticky buns onto serving platter/plate : I use a large cutting board because I don't have a plate that fit's these. Lay the cutting board or serving platter on top of the baking dish. Carefully turn it upside down (all of it) while holding the baking dish tight with the cutting board/plate on top. You will end up with the baking dish, turned upside down, on top of the serving plate. Take the baking dish off and it will reveal the sticky buns with the gooey topping.
*Think bundt pan when you flip it over and take it off and reveal that bundt pan top shape.
Recipe inspired from www.plainchicken.com & adapted from a tried & true sticky buns recipe I have made for years from Lion House Pantry for years.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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