📋Cinnamon Overnight Sticky Buns Recipe
These Cinnamon Overnight Sticky Buns, adapted from the Best of Bridge "The Land of Nod Cinnamon Buns", use frozen dinner rolls and are prepped the night before. They are baked in the morning so they are a quick and easy breakfast the next day. They are perfect for bringing along to a holiday breakfast/brunch or breakfast potluck!
Servings 20 buns
Calories 210kcal
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 350Â 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
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:Â The cream is quickly absorbed into the flour structure, which encapsulates the moisture and protein, further slowing down pathogen growth.
- Final Baking:Â 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.
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- 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.
Nutrition
Serving: 1bun | Calories: 210kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 272mg | Potassium: 105mg | Fiber: 2g | Sugar: 9g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
