Pecan Sticky Buns
These super simple Pecan Sticky Buns use a secret ingredient to make them quick and easy to prep. You’ll never guess the dough wasn’t made from scratch!
Servings 8 -10 servings
Ingredients
- ½-3/4 cup chopped pecans
- 2 loaves 32 ounces frozen bread dough, such as Rhodes, slightly thawed so you can cut it
- 1 4.6 oz. box “Cook & Serve” vanilla pudding mix (Do not use instant pudding)
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Grease 9 x 13 pan. Spread chopped nuts on bottom of pan. Slice bread dough in half lengthwise, and then slice into pieces about 1-inch thick. Lay pieces of dough on top of nuts in a single layer.
- Mix together with spoon dry pudding mix, softened butter, brown sugar, cinnamon & milk. Dollop mixture over bread. Cover with plastic wrap or aluminum foil.
If baking the same day:
- Allow dough to rise 3.5-4 hours at room temperature. Near the end of the rise, preheat the oven to 350°F. Bake, uncovered, for 25-30 minutes or until brown. Cool 10-15 minutes in pan and then invert onto a cookie sheet.
If baking the next morning:
- Allow dough to rise overnight in the refrigerator. The next morning, preheat oven to 350°F. Let the covered rolls rest at in a warm place (I like to place mine on top of the preheated oven) for 60-90 minutes, until the rolls look slightly puffy. Bake, uncovered, for 25-30 minutes or until brown. Cool 10-15 minutes in pan and then invert onto a cookie sheet.
Notes
If you cannot find frozen bread dough, you can use frozen bake-and-serve yeast roll dough. Use 32 ounces of the frozen roll dough (typically around 24 rolls) in place of the 2 loaves of frozen bread dough.
While this recipe traditionally called for Rhodes Sweet Bread dough, I find the rolls to be sweet enough when made with regular bread dough if you cannot find sweet bread dough.
If you cannot find the 4.6 oz. cook & serve vanilla pudding, use 1 and 1/2 boxes of the 3 oz. serving.