Bubbling bread sticky buns are one of my favorite breakfasts. They’re easy to make, and the chewy cinnamon-raisin dough is delicious. You can also vary the recipe by adding or substituting ingredients for other flavors like chocolate chips, cranberries, pecans etc. These buns are perfect with a cup of coffee in the morning!
prep: 20 mins cook: 30 mins additional: 8 hrs 5 mins total: 8 hrs 55 mins Servings: 12 Yield: 1 9-inch fluted tube pan
1 (3.5 ounce) package cook and serve butterscotch pudding mix (such as Jell-O®)
18 frozen dinner rolls (such as Rhodes®)
¼ cup chopped walnuts (Optional)
1 teaspoon ground cinnamon
½ cup raisins (Optional)
½ cup chopped walnuts (Optional)
1 cup brown sugar
½ cup butter, melted
½ cup white sugar
Grease a 9-inch fluted tube pan (such as Bundt®).
Sprinkle 1/4 cup walnuts into the prepared pan. Arrange dinner rolls in the pan.
Mix brown sugar and pudding mix in a small bowl; sprinkle evenly over the rolls. Add raisins and 1/2 cup walnuts.
Mix white sugar and cinnamon in a small bowl; sprinkle evenly over raisin and walnut layer. Pour melted butter over the entire roll mixture. Cover pan loosely with plastic wrap and a towel; place on a baking sheet. Allow to rise at room temperature for 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove towel and plastic wrap from pan, keeping the fluted tube pan on the baking sheet in case ingredients overflow.
Bake in the preheated oven until rolls are cooked and browned, about 30 minutes. Place a sheet of aluminum foil over rolls midway through baking if they brown too quickly. Cool in the pan for 5 to 10 minutes before turning onto a plate.
Per Serving: 456 calories; protein 8.3g; carbohydrates 71.7g; fat 16.4g; cholesterol 22.7mg; sodium 423mg.