Background: This is my Grandma’s Pecan Sticky Buns recipe that has been passed down to the younger generations. I always looked forward to these when I was growing up and now I make them for my family. The super-simple, make-ahead yumminess will have you asking yourself why these are not a regular menu item in your home. The caramel sauce with the pecans is delicious and leaves you wanting to lick the plate! This Pecan Sticky Buns recipe is the perfect addition to your breakfast/brunch spread with a beautiful presentation.
- 18 frozen Rhode’s dinner rolls
- 3/4 cup butter
- 1/2 cup pecans
- 1/2 cup brown sugar
- 1 small package butterscotch pudding mix (not instant)
- Night before: Put nuts & rolls into greased Bundt cake pan, nuts on bottom, then rolls. Sprinkle dry pudding mix over rolls. Melt butter and mix in brown sugar, stir well. Spoon mixture over rolls. Cover tightly with plastic wrap, use a rubber band if necessary. Let it sit overnight.
- Next day: Remove plastic wrap. Bake at 350 degrees for 35-45 minutes.
- Remove from oven and immediately turn upside down onto plate.
- Cool, serve and enjoy!
Really make a statement at your next family breakfast or brunch spread by adding Ashlee’s Mom’s Own Pellet Grilled Quiche, JoJo’s Biscuits served with Sage Gravy, and Overnight Blueberry French Toast.
