Sticky Buns from Frozen Bread Dough

A piece of sticky pecan cinnamon monkey bread sits on a white plate, topped with chopped pecans and caramel glaze. In the background, more monkey bread is on a larger serving plate.

These sticky buns from frozen bread dough (also known around here as rhodes sticky buns) come together with an easy overnight rise, then bake up soft with a gooey caramel pecan topping that flips right onto a platter. Perfect for overnight guests or holiday mornings when you want something special without extra work.

Course Breakfast, Dessert

Cuisine American

Keyword baking, comfort food, sweet

Prep Time 10

Cook Time 25

Total Time 35

Servings rolls

Calories 1155

Author Gina Dickson

Ingredients

10 bread dough frozen rolls, such as Rhodes, kept frozen
½ cup butter 1 stick, divided (softened and melted separately)
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup pecans optional, chopped
¼ cup walnuts optional, chopped
cooking spray Non-stick

Instructions

The Night Before

Spray a 10-inch deep ceramic pie pan with non-stick spray.
cooking spray
sprinkle the chopped pecans and walnuts evenly across the bottom.
¼ cup pecans, ¼ cup walnuts
Soften half the butter and stir in the brown sugar until well combined, then spread this mixture over the nuts in the pan, this layer becomes your caramel sauce once it bakes.
½ cup butter
Melt the remaining butter, then mix the white sugar and cinnamon together in a small bowl.
½ cup brown sugar
Dip each frozen roll in the melted butter, coat it in the cinnamon-sugar mixture, and place it cinnamon-sugar side up on top of the nut and sugar layer, leaving a little space between rolls so they have room to rise.
10 bread dough
Lightly spray a piece of plastic wrap or foil and cover the pan loosely; the wrap should not press tightly against the rolls. Let it rise overnight, 8 to 10 hours, either in a cold oven or on the counter.

The Next Morning

Remove the pan from the oven if that's where you stored it, then preheat the oven to 350 degrees Fahrenheit and take the cover off the pan.
Bake for 25 to 30 minutes, until the rolls are golden brown all over and touching each other.
If the tops start browning too fast, cover the pan loosely with foil for the last 10 minutes.
Let the pan cool for 1 to 2 minutes, then carefully invert it onto a large plate or platter while it's still hot, so the caramel flows over the buns instead of setting in the pan.
Let the sticky buns cool slightly before serving.

Notes

Make Ahead: Assemble the pan completely the night before, cover loosely, and let it rise at room temperature (a cold oven or the counter works) for 8 to 10 hours. Bake fresh the next morning.
Storage: Store covered on the counter for up to 2 days, though these are really at their best eaten within a day of baking.
Reheating: Warm in the oven at 250 degrees Fahrenheit for 10 to 12 minutes, just enough to heat them through without drying them out.
Freezing: This recipe isn't recommended for refreezing after baking.
Substitutions: Pecans and walnuts are both optional; leave out entirely for a nut-free version or swap in almonds.
Variations: Blend a bit of ground cardamom and nutmeg into the cinnamon sugar mixture before coating the rolls, for a warmer, slightly spiced version.

Nutrition