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READY IN ABOUT 14 hrs

Marcia's Famous Sticky Buns

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"I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out." — Colleen

Ingredients Edit and Save

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Original recipe makes 8 to 10 servings Change Servings

1 cup chopped walnuts
1 (12 ounce) package frozen dinner roll dough
1 (5 ounce) package instant vanilla pudding mix

1 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup margarine, melted

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Directions

Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

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PREP 10 mins
COOK 25 mins
READY IN 13 hrs 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 21, 2008

This is a family favorite! The key to this recipe turning out perfect is to use the COOK and SERVE pudding. The instant pudding will not work as well. I use 24 Rhodes Dinner rolls, cut in half. I roll each piece in the dry pudding, melt the butter and brown sugar together and pour over the top. I bake mine for 35-40 minutes. YUM!

—Carrie

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Most Helpful Critical Review

Apr 10, 2007

I was expecting this recipe to be really good after all of the reviews but it wasn't. It wasn't "sticky" at all. All of the pudding powder just sat on top. I had to pour cream cheese frosting all over it just to make it edible. I won't be making these again. Sorry

—Kim C

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110 Ratings

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Dec 27, 2006

This is a very old famiy recipe of ours as well! Who the heck would make rolls like this from scratch again! Anyway.. I do make a couple of differnt changes. I use toasted almonds instead of walnuts (just personal taste) and about 3/4 box of COOK and SERVE Butterscotch pudding. Also use the Rhodes brand of frozen dinner rolls ( I put approx 16 rolls in the pan) I bake for about 40 minutes.

—TIMROBYN

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Dec 23, 2011

I follow this loosely. (We call this "cinnamon rolls, btw - though it's probably, techinically "monkey bread.") I tried it as written and was not happy. Read the reviews, made some changes, and love it! I sub butterscotch cook-n-serve pudding for the vanilla instant. I mix all the dry ingredients. Cut the rolls into ~4-5 pieces each, dredge through the brown sugar/cinnamon/pudding mixture and place on top of the nuts in the pan. After, I pour the rest of the dry mixture over the rolls, and pour the melted butter over all. I cover with foil and place in the fridge overnight. In the morning, I place the uncovered pan in a cold oven, then I turn the oven on to 350, and set the timer for 40 minutes. Great every time! (I probably would have given the original recipe, maybe a 3.5 star rating - I had really large rolls without much ooey, gooey, sticky stuff . . . A solid 5 with my tweaks . . . )

—TheBagLady (=

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Dec 20, 2003

This is a Blue Ribbon recipe! I followed the instructions and prepared it before going to bed last night and when I awoke this morning and baked the rolls I was facinated with the results and so was my husband. They were the most beautiful and delicious sticky buns that I have ever had and without a doubt the easiest recipe I have ever followed. I didn't have quite a full pkg. of frozen dough but had about half and it still turned out beautifully. I would highly reccomend this recipe to anyone and I will be using it again and again. Thank you Marcia for being kind enough to share it with us.

—SUNPUPPY1

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Dec 19, 2006

This is a long time family recipe. We do not use instant pudding, rather the "cook and serve" vanilla pudding. Each frozen roll is roughly an ounce, so 12 ounces of rolls is a dozen. Follow the directions and this recipe turns out great! LOVE IT.

—Janevieve

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Nov 23, 2009

These are great caramel rolls but I believe the recipe directions are wrong. What I do is thaw out two loaves of frozen bread dough and I do not let it rise. The first loaf I tear up in pieces and drop helter skelter in a 9/13 inch pan that is well greased. I then use a hand mixer to mix all the ingredients except the brown sugar smooth. I also use cook and serve pudding and regular butter. Do not use the instant! It will turn out clumpy! After mixing I pour it over the dough. Then I take the second loaf and tear that up and drop that on top of the dough and pudding mixture. Then I take the brown sugar and sprinkle it over the pan of rolls. The little that stick to the top of the rolls will make a nice glaze and will also keep the moisture in the bread. Then I let it double in size and bake for 30 min. on 375. The last 10 min place foil over them so they do not get too brown or burn. When they are done line a cookie sheet with foil and put wax paper on top. Spray the wax paper with oil and lay the cookie sheet with the foil and oil wax on top of the pan and flip over. Let sit for a few minutes to let the caramel drizzle in the rolls then carefully remove the pan! Voila! Perfect caramel rolls! I am positive that to just dump the pudding on top will make it clumpy so always mix first with the butter and cinnamon. My mom has made these since I was little and now my family loves them as well! In fact I just put a pan in the oven to rise! Everyone I know loves these rolls!

—MommyDelicatessan

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Nov 06, 2003

These are fantastic and very easy! I've made these a few times and they fly off the plate! I've substituted butterscotch pudding and it was still great. Caution....grease pan well and turn over on a big plate or a plate with edges. A *must try* recipe! Thanks for sharing!!!

—JEANNIE_RDH

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Nutrition

Calories
371 kcal
19%

Carbohydrates
40.7 g
13%

Cholesterol
2 mg
< 1%

Fat
21.4 g
33%

Fiber
1.9 g
8%

Protein
6.7 g
13%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marcia's Famous Sticky Buns

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 371
Calories from Fat: 192

% Daily Value *
Total Fat 21.4g 33 %
Saturated Fat 3.2g 16 %
Cholesterol 2mg < 1 %
Sodium 366mg 15 %
Potassium 160mg 4 %
Total Carbohydrates 40.7g 13 %
Dietary Fiber 1.9g 8 %
Protein 6.7g 13 %
** Sugars 18.2g
Vitamin A 9 %
** Vitamin C < 1 %
Calcium 15 %
Iron 19 %
** Thiamin 5 %
Niacin 25 %
Vitamin B6 8 %
Magnesium 12 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.