Total Time
40mins
Prep 10 mins
Cook 30 mins

Make this recipe the night before and bake in the morning. Absolutely wonderful flavor. This is another favorite to make when I have company. Everyone who has ever tasted these has loved them. I hope you enjoy.

Ingredients Nutrition

Directions

  1. Lightly butter a 13 x 9 inch baking pan.
  2. Sprinkle pecan halves evenly over bottom of pan.
  3. Place the 24 frozen bread dough balls over the pecans.
  4. Sprinkle brown sugar over bread dough balls.
  5. Sprinkle the butterscotch pudding mix (dry) over the brown sugar.
  6. MAKE SURE YOU DO NOT USE INSTANT PUDDING MIX.
  7. MUST BE COOK AND SERVE.
  8. I'VE TRIED THE INSTANT AND IT DOES NOT WORK.
  9. Cover with wax paper and a kitchen towel.
  10. Set out on the counter, covered overnight (8 hours).
  11. It will thaw and rise.
  12. After 8 hours, remove the towel and wax paper.
  13. Pour the 1 stick melted margarine over the risen dough balls.
  14. Bake at 350 degrees for 20-30 minutes.
  15. Immediately invert on a baking sheet, leaving the baking pan on top of the rolls for about 15 minutes.
  16. This keeps the syrup warm and allows it to seep between the roll.
  17. Remove the baking dish and enjoy.
  18. Tastes best when eaten warm.
  19. (Time does not include the rising time).

Reviews

(3)
Most Helpful

I've been maiking these for years. They are awesome! I also use the vanilla pudding instead of butterscotch, but I will try the butterscotch next time I do these. So much easier than other sticky buns and so rich and sweet!

Kaylene Jaciuk November 09, 2008

Fixed this for Father's Day breakfast along with chicken maple sausage...having the good for you along with the bad..lol. The buns were a hit and soooooooo easy to make. I also used vanilla pudding instead of the butterscotch.

Popme123 June 19, 2006

I picked this recipe in the Bargain Basement Game. It's so easy to make I can't believe I'm the first to review it! I loved getting that "yeast roll" taste without any of the work. The only change I made was to use vanilla pudding since the store I went to didn't have cook and serve butterscotch. This makes a wonderful addition to my "Sunday morning breakfast" list.

Alisa Lea June 11, 2006

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