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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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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.
Course Breakfast
Cuisine American
Keyword overnight sticky buns, pumpkin spice sticky buns, sticky buns with frozen bread rolls
Prep Time 5 minutes
Cook Time 25 minutes
Rising Time/Overnight 8 hours
Servings 18 sticky buns
Calories 237kcal
Author Jessica

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