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Sticky Buns (Easy)


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  • 2 lbs frozen bread/roll dough ( ROLL dough is easiest if you can get it, but can use 1 lb loaves and cut up into 18 pieces each)
  • Cinnamon, to taste
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 package (5.9 oz) COOK and serve dry pudding mix (Jello)
  • 2 TBSP milk
  • 1 cup chopped pecans
  • 1/2 cup raisins or craisins



Step 1

Thaw bread/roll dough. Cut each loaf into 18 pieces if you were not able to buy roll dough. Arrange 1/2 of cough in bottom of DEEP 9 x 13" baking pan (I use my Pampered Chef stone baker)
Melt butter in a saucepan on stovetop. Add brown sugar, cinnamon, and dry pudding mix. Stir in milk and heat until smooth and thickened. Pour 2/3 of it over dough in pan. Sprinkle with nuts and raisins as desired. Arrange remaining dough over the top. Pour the other 1/3 of sauce over top layer of bread and add additional nuts or raisins as desired. Cover with plastic wrap and refrigerate overnight (or let rise 3 hours at room temperature).
Bake uncovered at 350 degrees 35 minutes or until center sounds hollow when tapped with fingers. When removed from oven...INVERT onto large platter or cookie sheet (with sides). Serve immediately. Best fresh and hot, but can individual servings can reheat in microwave for 10-15 seconds.


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