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Cranberry-Pistachio Sticky Buns


These these ooey-gooey sticky buns are a must try! Recipe calls for frozen yeast roll dough and couldn't be simpler to make. The buns rise overnight in the fridge, so you just need to bake them the next morning.

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Rate this recipe 4.6/5 (9 Votes)


  • 1 cup pistachios, chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 24 frozen bread dough dinner rolls, thawed
  • 1/2 cup butter, cubed
  • 1 cup brown sugar, packed
  • 1 (4.6-ounce) package cook-and-serve vanilla pudding mix
  • 2 tablespoons 2% milk
  • 1/2 teaspoon orange extract


Servings 24
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

Sprinkle the pistachios, cranberries and cinnamon in a greased 13- x 9-inch baking dish. Arrange rolls in a single layer on top.

In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake at 350°F for 30 to 35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 1 minute before inverting onto a serving platter.

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