These sticky buns have just 3 ingredients and can be prepped the night before for a breakfast treat that’s ready to bake as soon as you wake up!
If there is one thing that must happen every single year to make it Christmas for me it’s not decorating the tree, hanging lights, or even wrapping presents. It must be these sticky buns. This recipe is definitely one of those must haves for me every single year. One year my mom tried to change it up and make a french toast casserole. I was not a happy girl. And she felt bad for me and relented and we had these on December 26th. It helped. A little.
The best part of these is you can put them together the night before. Somewhere between deciding whether to lock the kids in their room so you can get the freakin’ presents from Santa under the tree without them seeing and you shoving all of those cookies and reindeer treats in your mouth because it’s 2am and dinner was a long time ago but you’re still awake putting together that stupid bike. Just toss all the ingredients into a bundt pan, stick the bundt pan in the cold oven, close the door and you’ll be ready to bake them on as soon as your house looks like a wrapping paper recycling facility.
I haven’t deviated from the original recipe my family has been making for as long as I can remember save for leaving out just one ingredient because I don’t like the taste of it anymore. I don’t normally use pre-made bread doughs but the frozen rolls are crucial to the overnight part of this recipe. If you leave fresh yeast dough out all night it’ll rise until it can rise no longer and then it’ll start to deflate and that will not be yummy. It’s not like we have experience with this because of doing this with loaf bread or anything…
And when you’re wandering the aisles of your local grocery store make sure you get the right kind of frozen bread dough. More than once in college and shortly thereafter when I decided to try making this recipe for myself did I buy the rolls that were already baked and really only needed to be warmed in the oven vs risen and baked. The gooey sauce comes out right in this case but that’s about it. The best way to see if you’re getting the right kind is to turn the bag over and see what the baking directions are. If you’ve got your hands on an non-risen yeast roll it will provide you with rising instructions {there are usually 2 options for a slow and quick rise} if it’s already been baked then it’ll just provide you with baking instructions {preheat oven and bake for x minutes}. You want the NON-RISEN one!
So while my family might finally be happy to enjoy something besides these sticky buns on Christmas morning I will be happily enjoying these with the roommates while opening presents. If I decide to share that is 😉
What is your favorite Christmas tradition?
3 Ingredient Overnight Sticky Buns
These sticky buns have just 3 ingredients and can be prepped the night before for a breakfast treat that's ready to bake as soon as you wake up!
Ingredients
- 1 bag frozen yeast rolls
- 1 1/2 cups brown sugar
- 1 stick of butter, melted.
Instructions
- Place a single layer of rolls in the bottom of a bundt pan*. Approximately 12-14 depending on size.
- Combine melted butter and brown sugar and pour over frozen dough.
- Place dough in a cold oven and allow to rise overnight.**
- Once dough has risen to the top of the pan bake at 350 degrees for 15 to 20 minutes or until rolls are golden brown and cooked through.
- Turn out immediately onto a platter and serve warm.
Notes
*My mom swears you need a tube pan to make these work properly but mine did just fine in a regular fluted bundt pan
**If your kitchen is especially drafty cover pan with a towel just remember to remove the towel before baking!
Erin
Friday 11th of December 2015
These look REALLY good! And you know three ingredients is just my style. I wonder if we have a bundt pan or not.... if so these may have to be a Christmas morning treat in our house!
Meaghan
Monday 14th of December 2015
You could honestly make them in an 8x8 or 9x9 baking dish, too. Or even a round cake pan! You just won't have that ring shape :) Leave some space between them so they can expand out rather than up and they'll be just as delicious!
~Meaghan