Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! They’ve been an annual Christmas tradition in my family for years – they’re that easy and good.
These Overnight Bundt Caramel Rolls, also often called Monkey Bread, are full of caramel and cinnamon flavor. I love the deep, richness of caramel, in just about any dish. Similar to caramel is butterscotch, which I also love. Technically in this recipe, the caramel sauce ingredients are actually for butterscotch (brown sugar, butter), including even butterscotch pudding mix. But years ago when someone first gave this recipe to my mom, it was called Caramel Rolls, so we’ve kept the name. If I changed it to Overnight Bundt Butterscotch Rolls, no one in my family would know what they were! And, regardless of the name, they are super delicious.
Not only does it only take about 5 minutes to prepare these Caramel Rolls, you prep them the night before, and pop them in the oven the next morning around 35 to 45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!
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Overnight Bundt Caramel Rolls
Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! Not only do they take only about 5 minutes to prepare, you make them the night before, and pop them in the oven the next morning around 35-45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 minutes
- Yield: 10 to 12 servings 1x
- Category: breakfast and brunch, baking
- 1/2 cup chopped pecans
- 18 – 19 frozen, unbaked bread rolls (do not thaw) – I use Rhodes brand
- 1 package (3.5 ounce) dry butterscotch pudding
- 1/2 cup butter
- 3/4 cup light brown sugar
- 3/4 teaspoon cinnamon
- Butter a 12-inch Bundt pan.
- Sprinkle bottom of pan evenly with chopped pecans.
- Place bread rolls in pan, touching and filling the bottom first, then layering on top.
- Sprinkle pudding evenly over top of rolls. Set aside.
- In a small saucepan, melt butter over low heat, then stir in the brown sugar and cinnamon. Continue cooking, stirring constantly, until sugar is dissolved. Pour butter mixture evenly over bread rolls and pudding mixture. Leave out, uncovered (do not refrigerate), overnight. (Dough will rise over the top of the pan.)
- The next morning, preheat the oven to 350 degrees.
- Bake rolls for 25 to 35 minutes. Put a cookie sheet on the rack under the pan to catch any drippings. Remove from heat and let cool slightly in the pan (2 to 3 minutes).
- Place a serving plate over the top of the Bundt pan and, holding the plate and pan together, flip them over so the plate is on the bottom and remove the Bundt pan. The rolls hold together like a coffee cake and are topped with yummy caramel sauce and pecans. Pull the rolls apart with your hands as you serve them.
Note on removing cooked rolls from pan: If you wait more than 2 to 3 minutes to take the rolls out of the pan, you risk the yummy gooey sauce remaining in the pan. I invert them onto a serving plate, then place them in a warming (or 200 degree) oven to stay warm.