Butterscotch Sticky Buns


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  • 25 oz. frozen roll dough
  • 1/2 C. chopped pecans
  • 3 1/2 oz. butterscotch pudding mix (not instant)
  • 1/2 C. butter
  • 1/2 C. brown sugar


  • Grease a Bundt pan. Sprinkle pecans evenly. Distribute frozen dough evenly and sprinkle with pudding mix. Combine butter and brown sugar and simmer in saucepan until sugar dissolves. Pour on top. Cover with plastic wrap and put in cool oven overnight. (or let it set long enough to double in size). Remove plastic; bake at 375 °F. for 25-30 minutes. Invert on plate while warm.