These Cinnamon Overnight Sticky Buns are a quick, make-ahead breakfast made with frozen dinner rolls, a buttery caramel topping, and warm cinnamon sugar. You prep them the night before, let them rise, then bake in the morning for soft, gooey, pull-apart sticky buns with almost no effort.
Perfect for holiday mornings, brunch potlucks, or any time you want an easy, impressive treat! They pair perfectly with my Old Fashioned Fruit Salad .
Jump to:
- Difference Between Sticky Buns and Cinnamon Rolls
- 🥘 Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Overnight Sticky Buns
- Food Safety Alert: Overnight Sticky Buns
- Expert Recipe Tips
- 🌡️Storing
- 🍽 Equipment
- 👪 Serving size
- ❔ Recipe FAQ's
- Didn't find the answer you're looking for?
- More Holiday Breakfast and Brunch Ideas
- 📋Cinnamon Overnight Sticky Buns Recipe
When I set out to make these Cinnamon buns, butter tart flavor was what I was after. And although I used all the same ingredients that I use in my other butter tart recipes, for some reason, they didn't turn out that way. And in the end, I really didn't even know how to describe what they actually tasted like or what to even call them, except DELICIOUS! So, I am calling them Cinnamon Overnight Sticky Buns because they are part sticky bun and part cinnamon roll, with a gooey caramel flavor.
Either way, these Sticky Cinnamon Buns are really easy, yummy, and perfect for bringing along to a breakfast potluck or holiday brunch. They are great any time of year, but are the ideal delicious breakfast for Christmas morning, a special breakfast, or other special occasions!
And if you're looking for additional holiday brunch recipes, check out my Christmas Brunch Menu!
Difference Between Sticky Buns and Cinnamon Rolls
This recipe is a hybrid because it's not really a cinnamon roll, nor is it a sticky bun! Typically, a sticky bun has a caramel glaze and nuts and after baking, the pan is inverted so the glaze is on top (like it is in this recipe). The big difference is that cinnamon buns/rolls are generally placed directly into a baking dish, and a cream cheese glaze is drizzled on top after baking. If you're looking for the best cinnamon roll recipe, give my Gruyère Apple Pie Bread Machine Cinnamon Rolls a try! You can also make them without a bread machine.
Typically, cinnamon rolls do not contain nuts, and sticky buns don't have raisins. So there you have it - a true hybrid!
🥘 Ingredient Notes
If you've heard of Best of Bridge's "Land of Nod Buns," then you will be familiar with this method, as this is a similar recipe and was adapted from it. Frozen dough, bought from the grocery store, in the form of frozen dinner rolls (unbaked), is topped with yummy stuff, left to rise overnight, then baked in a bundt pan the following morning. It's an easy and convenient way to get delicious, fresh-tasting cinnamon sticky buns without very much effort!
- Butterscotch Cook and Serve Pudding. Cook-and-serve pudding creates the thick, caramel-like sauce that makes sticky buns sticky. Instant pudding will not melt and thicken the same way, and won't give you the right texture. Don't use instant pudding!
- White Vinegar. I use this in my Butter Tarts recipe, so I wanted to use it in this recipe as well. Vinegar acts as a tenderizer and flavor enhancer.
- Whipping Cream. The whipping cream adds richness and creates "the gooeyness"! Make sure you use 33-36% fat.
- Butter extract. Butter extract gives these buns that extra buttery flavor, without adding more fat!
📖 Variations & Substitutions
- Raisins- you can substitute almonds or pecans
- Pudding - you can substitute vanilla cook and serve pudding, but it will alter the taste
- Maple extract- you can substitute 1.5 tablespoon of maple syrup, but be sure to reduce whipping cream by 1.5 tablespoon and reduce brown sugar by 1 tbsp
- Butter extract- I do not recommend you substitute for this, but if you absolutely have to, you can use a rum extract, or in a pinch, use vanilla extract
🔪Step-by-Step: How to Make Overnight Sticky Buns
PREP: Spray a 10-inch bundt pan generously with non-stick cooking spray.
- Step 1: Add frozen rolls to the bottom of the pan.
- Step 2: Sprinkle lemon zest over the dough rolls.
- Step 3: Mix the butterscotch pudding powder, cinnamon, and brown sugar together, then sprinkle over the buns.
- Step 4: In a medium microwave-safe bowl, melt butter. Remove from microwave and add vinegar, butter, and maple extracts, and whipping cream, and whisk together.
- Step 5: Add the raisins and almonds or pecans, then pour the butter mixture over the buns.
- Step 6: Cover and let sit at room temperature overnight. * I use a damp towel to prevent a dry, leathery skin from forming on the surface of the dough. This moisture-rich environment keeps the dough supple and elastic, which is essential for a good, even rise. NOTE: *If you are following the safest food method, place the buns in the fridge at this time, covered in PLASTIC WRAP. Then, in the morning, take them out, cover them with a dampened tea towel, and let them rise for 2 hours in a warm place (See Food Safety Alert), then bake.
- Step 7: The next morning, preheat the oven to 350 degrees F (176 degrees C). Remove the towel.
- Step 8: Place the whole thing in the oven. Bake for 25- 50 minutes until you pull at one and it's not gooey in the middle. *Check it at 20 minutes, and if it's browning too fast, spray a piece of aluminum foil with non-stick spray and place it loosely on top of the buns. Let it sit for 5 minutes.
- Then turn warm sticky buns onto a serving plate or platter (inverted) to remove buns from the bundt pan. Sprinkle with a little confectioners' sugar/powdered sugar/icing sugar, if desired.
Food Safety Alert: Overnight Sticky Buns
The classic method of making overnight sticky buns involves leaving a small amount of dairy (whipping cream) at room temperature for 8-12 hours, which falls outside standard food safety guidelines (dairy should not be in the Danger Zone above 40°F for more than 2 hours).
While the risk is generally considered low in this type of recipe, I provide the scientific reasons why this method works, along with the absolute safest alternative.
Why the Traditional Method is Used
Many similar recipes rely on a combination of factors that minimize the risk of bacterial growth during the overnight rise:
- Low Dairy Concentration: I use only ¼ cup of cream mixed into the entire batch.
- The Yeast's Defense (pH Drop): As the frozen dough thaws and the yeast activates (fermentation), it produces natural acids (lactic and acetic). This process lowers the overall pH of the dough, creating an environment that suppresses the growth of most harmful bacteria (like E. coli or Salmonella).
- The Barrier Effect: The cream is quickly absorbed into the flour structure, which encapsulates the moisture and protein, further slowing down pathogen growth.
- Final Baking: The buns are baked thoroughly the next morning, which kills any bacteria that may have multiplied.
The Safest Method (Recommended)
To eliminate all food safety risks, follow this alternative schedule:
- Assemble & Chill: Prepare the entire recipe as written, pour the topping mixture over the rolls, cover tightly with plastic wrap, and place the pan in the refrigerator overnight (8-12 hours).
- Morning Proofing: The next morning, remove the pan from the fridge. The rolls will need 2 hours on the counter, covered in a damp tea towel (in a warm kitchen - at least 74 degrees F/23 degrees C) to come to room temperature and proof (rise) properly before baking.
Safe Proofing Tips (Speeding the Morning Rise)
Do not rely on a hot stovetop or oven to speed the rise, as high heat will kill the yeast and melt the caramel topping prematurely, leading to scorched sugar and a ruined texture.
Use the Oven-with-Light Method:
- Place the covered bundt pan inside a cold oven.
- Turn on only the oven light.
- The gentle, steady warmth from the bulb creates a perfect environment (75°F/23 degrees C to 90°F/32 degrees C) for the dough to rise safely and quickly.
Expert Recipe Tips
- Use only 20 rolls. Too many rolls will overflow the pan and prevent the buns from baking evenly.
- Grease the bundt pan generously. This helps the caramel release cleanly when you invert the buns.
- Sprinkle the lemon zest evenly. It adds brightness and keeps the sweetness from becoming overwhelming.
- Mix the dry ingredients well. This ensures the cinnamon, brown sugar, and pudding powder coat the dough evenly.
- Melt the butter fully before adding extracts. Warm butter blends better with the cream and helps the topping stay smooth.
- Cover tightly overnight. This keeps the dough from drying out as it rises.
- Check early for browning. If the top darkens too quickly, tent with foil to prevent burning.
- Test for doneness by pulling at one bun. If the center is still gooey or doughy, bake longer in short intervals.
- Let the buns rest before inverting. A 5-minute rest helps the caramel settle and release cleanly from the pan.
- Invert while still warm. If the buns cool too long in the pan, the caramel may stick.
🌡️Storing
Although I'm a morning person, sometimes it's nice to just sit, drink coffee, and not worry about putting together breakfast. This is especially helpful if you have to go to breakfast or brunch.
Make- ahead: We have a lot of breakfast potlucks at work, and that's why I love make-ahead breakfasts like these Overnight Cinnamon Rolls!! When I have to be out the door by 7 am, there isn't much time for prepping and cooking, so doing most of it the night before is ideal. I have also made these a day in advance, but you can make them up to 3 days in advance if you store them in the fridge (in an airtight container).
They do reheat quite nicely. If you are just storing them in the fridge overnight, you can cover them with plastic wrap. This is also a great recipe for overnight guests, since they are easy to throw together the night before and pop in the morning.
Freezing: You can freeze these sticky buns for up to 3 months in a sealed container.
🍽 Equipment
You will need a bundt pan for these frozen bread dough sticky buns, but you could also use an angel food cake pan if you don't have a bundt pan (it will just look a little different). You will also need mixing bowls and a small saucepan.
👪 Serving size
This version of the Best of Bridge land of nod cinnamon buns recipe makes 20 buns, but they are small, so you are going to want more than one! Just keep that in mind when you are planning to serve this recipe. You can double this recipe, but you'll need 2 bundt pans.
All my recipes have adjustable serving sizes, so you can click on the serving size and select the number of servings you'd like, and the quantities will adjust accordingly.
❔ Recipe FAQ's
As long as they've puffed up somewhat, they will continue to rise in the oven. If they're still very small in the morning, let them sit in a warm spot until they look fuller before baking.
No, for a food-safer option, you can refrigerate the assembled buns overnight, then let them rise in a warm kitchen, on the counter, for a couple of hours, then bake. *See Food Safety Alert above
They likely need more baking time. Ovens vary, so gently pull apart one bun-if it's still doughy, continue baking in 5-10 minute increments until fully cooked.
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I wasn't successful in making these guys butter tart flavored, but I have had other butter tart successes, including this Butter Tart Bundt Cake, Butter Tart Waffles, and these Butter Tart Thumbprint Cookies, as well as this collection of The Best Butter Tart Recipes. So be sure to check them out if you also LOVE butter tarts!
And I still have some other butter tart ideas up my sleeve. But if I don't succeed, hopefully, the result will be as delicious as these Sticky Cinnamon Buns! So, if you are looking for an easy overnight sticky bun recipe, using frozen bread dough, you'll love this one!
Happy Brunching!
And if you're looking for more ideas for breakfast or brunch dishes to bring to a potluck, be sure to check out my Potluck Breakfast Ideas!
More Holiday Breakfast and Brunch Ideas
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📋Cinnamon Overnight Sticky Buns Recipe
Equipment
Ingredients
- 20 frozen (unbaked) dinner rolls/white rolls *If the bag has more, don't use them, as it's too many for the recipe and they'll spill over the pan too much
- 1 ½ teaspoon lemon zest
- ¼ cup butterscotch cook and serve pudding powder (butterscotch pudding mix) (dry mix) - do NOT add milk and do not use butterscotch instant pudding
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup butter
- 1 teaspoon vinegar
- ¼ cup whipping cream (heavy cream ) - 33-35%
- ¼ teaspoon maple extract
- ½ teaspoon butter extract
- ¾ cup raisins * or substitute almonds or pecans
Instructions
- Spray a 10-inch bundt pan generously with non-stick cooking spray and add frozen rolls to the bottom of the pan.20 frozen (unbaked) dinner rolls/white rolls
- Sprinkle lemon zest over dough rolls.1 ½ teaspoon lemon zest
- Mix the butterscotch pudding powder, cinnamon and brown sugar together, then sprinkle over the buns.¼ cup butterscotch cook and serve pudding powder (butterscotch pudding mix), ¾ cup brown sugar, 1 tablespoon cinnamon
- Then sprinkle on raisins, almonds or pecans.¾ cup raisins
- In a medium microwave safe bowl, melt butter. Remove from microwave and add vinegar, butter and maple extracts and whipping cream and whisk together.½ cup butter, 1 teaspoon vinegar, ¼ cup whipping cream, ¼ teaspoon maple extract, ½ teaspoon butter extract
- Pour butter mixture over buns.
- Cover with a clean, damp tea towel and let sit at room temperature overnight. * I use a damp towel to prevent a dry, leathery skin from forming on the surface of the dough. This moisture-rich environment keeps the dough supple and elastic, which is essential for a good, even rise. NOTE: *However, if you are following the safest food method, place the buns in the fridge at this time, covered in PLASTIC WRAP. Then in the morning, take them out, cover them with a dampened tea towel and let them rise for 2 hours (See Food Safety Alert), then bake.
- The next morning, preheat oven to 350 degrees F (176 degrees C), remove the tea towel and place the whole thing in the oven. Bake for 25 minutes or until golden brown.
- Let sit for 5 minutes, then turn warm sticky buns onto a serving plate or platter to remove buns from bundt pan.
Garnish (optional)
- Sprinkle with powdered sugar, if desired.
Notes
Why the Traditional Method is Used
Many similar recipes rely on a combination of factors that minimize the risk of bacterial growth during the overnight rise:- Low Dairy Concentration: I use only ¼ cup of cream mixed into the entire batch.
- The Yeast's Defense (pH Drop): As the frozen dough thaws and the yeast activates (fermentation), it produces natural acids (lactic and acetic). This process lowers the overall pH of the dough, creating an environment that suppresses the growth of most harmful bacteria (like E. coli or Salmonella).
- The Barrier Effect: The cream is quickly absorbed into the flour structure, which encapsulates the moisture and protein, further slowing down pathogen growth.
- Final Baking: The buns are baked thoroughly the next morning, which kills any bacteria that may have multiplied.
The Safest Method (Recommended)
To eliminate all food safety risk, follow this alternative schedule:- Assemble & Chill: Prepare the entire recipe as written, pour the topping mixture over the rolls, cover tightly with PLASTIC WRAP, and place the pan in the refrigerator overnight (8-12 hours).
- Morning Proofing: The next morning, remove the pan from the fridge and cover the rolls with a dampened tea towel. The rolls will need at least 2 hours on the counter to come to room temperature and proof (rise) properly before baking.
Safe Proofing Tips (Speeding the Morning Rise)
Do not rely on a hot stovetop or oven to speed the rise, as high heat will kill the yeast and melt the caramel topping prematurely, leading to scorched sugar and a ruined texture. Use the Oven-with-Light Method:- Place the covered bundt pan inside a cold oven.
- Turn on only the oven light.
- The gentle, steady warmth from the bulb creates a perfect environment (75°F to 90°F) for the dough to rise safely and quickly.
- Use only 20 rolls. Too many rolls will overflow the pan and prevent the buns from baking evenly.
- Grease the bundt pan generously. This helps the caramel release cleanly when you invert the buns.
- Sprinkle the lemon zest evenly. It adds brightness and keeps the sweetness from becoming overwhelming.
- Mix the dry ingredients well. This ensures the cinnamon, brown sugar, and pudding powder coat the dough evenly.
- Melt the butter fully before adding extracts. Warm butter blends better with the cream and helps the topping stay smooth.
- Cover tightly overnight. This keeps the dough from drying out as it rises.
- Check early for browning. If the top darkens too quickly, tent with foil to prevent burning.
- Test for doneness by pulling at one bun. If the center is still gooey or doughy, bake longer in short intervals.
- Let the buns rest before inverting. A 5-minute rest helps the caramel settle and release cleanly from the pan.
- Invert while still warm. If the buns cool too long in the pan, the caramel may stick.
Trish Cowper
Well, this will work 🙂 My family always asks for cinnamon rolls for Christmas breakfast. And I appreciate that this recipe uses frozen dough. Saves me so much time.
Sabrina
Wow, these really are easy! I have never thought of using premade dough but with the yummy, luscious flavourings, these are the bomb! Great recipe 🙂
Terri Gilson
Thanks, Sabrina!
Denise@urbnspice
You had me at sticky buns, Terri! They look so good!! The fragrance of these overnight sticky buns baking must be Wonderful! I will try them over the holiday season. Thanks so much for sharing.
Michelle
These are so good! Just like my grandma used to make!
Amy
This is such a great recipe, I love the sound of this!
Erika
I love sticky buns and your recipe is so good!
Terri Gilson
Thanks, Erica!
Pam Greer
Oh my, I know what I'm making for Christmas breakfast!! I love how delicious these look and that they are make ahead!
Terri Gilson
Thanks- I hope you enjoy them! They are so easy 🙂
Andrea
I love how convenient this recipe is. Whether they're sticky buns or cinnamon rolls, they're sure to be a hit!
Terri Gilson
Thanks, Andrea!
Isabelle @ Crumb
This is such a clever shortcut recipe. I love the idea of using butterscotch pudding in the base, even if it didn't achieve the buttertart flavour you were hoping for. Pinning these to try out over the holiday break!
Terri Gilson
Thanks, Isabelle! I hope you like thm!
Colleen
Sticky bun, or cinnamon bun, who cares when they look this delicious! Sometimes a hybrid is the best, and this looks like one of them. They look amazing, Terri!!
Terri Gilson
Thank you, Colleen! Yes, sometimes mistakes are meant to be! 🙂