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I have mentioned a time or two that making bread and heavenly cinnamon rolls has to be one of my favorite ways to spend time in the kitchen. Truly it is. There is just something magical about the smell of homemade cinnamon rolls baking in the oven. Love it today, tomorrow, in the good morning and half past good night.
But sometimes, taking time to make cinnamon rolls from scratch just can’t be managed. (Like on Chirstmas morning, right?) So I put this little recipe together for you and I and all of the FreshBreadFromTheOvenLovers out there who can’t seem to find two extra minutes to rub together this holiday season. 🙂
These yummy Cinnamon Sticky Buns only take 10 minutes of prep work. I’m not kidding. (Rhodes Frozen Roll Dough is going to lend us a helping hand. Please don’t judge me too harshly. We are going for simple and easy, remember?) The frozen roll dough is placed in a bundt pan with a heavenly concoction of butter and sugar poured right over the them. The rolls rise (for 6-8 hours) while you are nestled snug in your bed. When you wake up in the morning, pop the pan into the oven to bake…and warm Cinnamon Sticky Buns are yours to be had, ladies and gentlemen. Not the EXACT replica of Cinnamon Rolls, but pretty darn close.
MyLittleTwinBoyAaron perhaps said it best when he had a mouth full of sticky buns…
“Taste these, everyone! They are so good. They are like Moms Cinnamon Rolls…only they’re not.”
He’s a very eloquent boy.
Hope you enjoy the recipe, guys. If you are looking for something savory that can be served with these sticky buns, give this Breakfast Casserole a try. It can be prepared the night before as well.
Easy Overnight Cinnamon Sticky Buns
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Time: 10 minutes prep + 6-8 hours rising time + 15 minutes baking time
Yield: 18 sticky buns
Recipe adapted from my sweet Aunt Kathy Jacobs
18 frozen dough rolls (I used Rhodes)
1 C butter
1 C brown sugar
1 t vanilla
dash salt
1/2 t cinnamon
1 T maple syrup
1. Grab your bundt pan and spray it generously with cooking spray.
2. Find yourself some frozen roll dough. I like to use Rhodes dinner rolls for this recipe.
3. Place 18 balls of frozen roll dough into the pan.
4. In a small mixing bowl, or large glass measuring cup, place 1 cup of butter. Melt it in the microwave.
5. Add 1 cup brown sugar, 1 teaspoon vanilla,
a dash of salt,
1/2 teaspoon cinnamon
and 1 tablespoon of maple syrup. Mrs. Butterworths will do, no need to get fancy. 🙂
6. Stir the mixture until all of the ingredients are well combined. Pour the ooey goodness over the top of your frozen roll dough.
Like this!
7. Cover the bundt pan with plastic wrap. Spray the plastic wrap with cooking spray
then carefully turn the plastic wrap over (so the sprayed side is facing the sticky dough) and lightly cover the pan.
8. Set the pan aside and allow the rolls to rise for 6-8 hours or until they are about 2 inches above the top of the pan. Please be aware that the temperature of your kitchen will greatly determine how fast the rolls rise. If you get up in the morning to find your rolls haven’t risen as much as you hoped, just heat your oven up to 170 degrees, remove the plastic wrap and pop the pan into the oven. The warmth of the oven will quicken the rising of the rolls. Once the rolls have risen enough follow step 9. (You can leave the rolls in the oven while it increases in temperature).
9. Preheat your oven to 350 degrees. Remove the plastic wrap, carefully place your pan in the oven and bake for about 15 minutes, or until the rolls are golden brown and cooked through.
10. Allow the sticky buns to rest in the pan for about 5 minutes, then invert them onto a large plate.
Serve and enjoy!
Hi. I had the same experience that Hillary had. The top rolls rose great and browned nicely. After the 15 minutes, I took them out, left them out 5 minutes and when I turned them over, they collapsed because they hadn’t cooked all the way through. I’ll try again, maybe covering them with foil when the top is done? Any other ideas?
Emily, I suggest making in a 9×13 pan. Then they all rise and cook a lot more evenly. I’ve been making these for years. My recipe calls for the bundt pan too, but I’ve converted over to 9×13.
I made this for my Easter breakfast, and it was a huge hit. Everyone loved it. Thanks so much for this wonderful and easy recipe.
Not done in 15 min and fell out of the pan and collapsed not happy with this receipe
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Hi, so I make a similar recipe and to shine a little light on how to resolve the “not cooked on bottom” issue. My sister said she flips the bundt pan, immediately after the 15 min of baking, onto a jelly roll pan or 9×13 (then removing the bundt pan of course) and bakes for another 5-7 min, this bakes the ones on bottom thoroughly and keeps the top ones from getting too brown, dry and hard. It’s not in the pretty bundt pan shape anymore but it helps a lot! 🙂 The recipe I use is a butterscotch one: sprinkle 1/2 pkg of Cook & Serve (HAS to be Cook & Serve, not instant!) butterscotch pudding powder over the frozen dough balls then melt 1/2 cube of butter with 1 cup of brown sugar and evenly pour over dough & pudding. The rest of the instructions are the same for rising & baking as Jamie’s Cinnamon Sticky Buns (plus the extra step we added to bake the bottom rolls) Enjoy, they are amazing!!!! Prepping a batch right now for coworkers to enjoy tomorrow morning! 🙂
Thanks for the suggestion of flipping the rolls out. I did that on a foil lined pizza pan baked about 7 more minutes after 25 min initially baked..kept its shape and the lower rolls are perfectly done.
I think what the people don’t realize about your recipe is that you don’t have a “top and bottom” layer of biscuits. If you look at the pictures and the way you put the frozen dough in the bundt pan; you have a row on the outside and a row on the inside. The picture of them as you are putting them in the oven shows the same thing. I think the solution is the ration of rolls to the six of your bundt pan. Use a many rolls as it takes to fill the bottom of the bundt pan with a inner and outer row of rolls. I hope this helps!
Great tip, Lynn. Thanks for sharing it!
~Jamie
I followed the recipe exactly and I baked them for 20 minutes. After 5 minutes of cooling I turned them out onto a plate and the butter/sugar mix spilled all over my counter, the rolls fell apart and almost all of them weren’t done. Disappointed!
Vicky,
So sorry to hear this one didn’t turn out for you. Sounds like they didn’t have a chance to bake completely. If you try it again I would suggest placing the oven rack down a bit so they aren’t too close to the top cooking element, and cooking them longer. The rolls on the top should me a deep golden brown color before you take them out of the oven.
Hope this helps!
All the best,
~Jamie
I have a similar recipe with Rhodes rolls but you cook them 30 minutes, then set out of oven for 10 minutes before inverting or will fall out of pan like you said and juice goes everywhere and rolls callopass. Try cooking 30 minutes and let rest in pan 10 minutes.
Just made this and it’s a hit!
It really couldn’t be any easier.
Thanks for posting. I appreciate that this recipe leaves out the vanilla pudding mix (full of processed garbage) and uses mostly whole ingredients.
This will top my list for special breakfast recipes.
PS. I baked mine for 25 minutes. Maybe 15 was in a convection oven?