The Night Before

Prepare the Pan

• Spray a 9-inch round deep dish pie pan with non-stick spray.
  cooking spray
• Sprinkle chopped pecans and walnuts evenly on the bottom of the pan.
  ¼ cup pecans, ¼ cup walnuts

Make Brown Sugar Butter

• Soften ¼ cup butter in the microwave (about 10 seconds at a time until soft, not melted).
  ½ cup butter
• Stir in the brown sugar until well combined.
  ½ cup brown sugar
• Spread this mixture over the chopped nuts in the pan.

Prepare Cinnamon Coating

• Melt the remaining ¼ cup butter.
• In a small bowl, mix white sugar and cinnamon.
  ½ cup white sugar, 1 teaspoon ground cinnamon

Coat the Rolls

• Dip each frozen roll in the melted butter, then coat it in the cinnamon-sugar mixture.
  10 bread dough
• Place the rolls and cinnamon sugar side up on top of the nut and sugar layer in the pan. Leave a little space between each roll to allow them to rise.

Let Rise Overnight

• Lightly spray a piece of plastic wrap or foil with non-stick spray and cover the pan.
• Leave it in a cold oven or on the counter overnight to rise (8 to 10 hours).

The Next Morning

Preheat the Oven

• Remove the pan from the oven if you stored it there.
• Preheat oven to 350°F (175°C).
• Take off the cover from the pan.

Bake

• Bake for 25 to 30 minutes, until the rolls are golden brown.
• Tip: If the tops begin to brown too quickly, cover loosely with foil for the last 10 minutes.

Flip & Serve

• Let the pan cool for 1 to 2 minutes.
• Carefully invert the pan onto a large plate or platter using oven mitts.
• Be cautious, the caramel sauce will be hot!

Serve Warm

• Let the sticky buns cool slightly before serving for the best gooey texture.