Butterscotch Pudding Caramel Rolls

These butterscotch pudding caramel rolls are gooey, sweet, and irresistible. I love how the butterscotch pudding melts into the caramel sauce, creating soft, sticky rolls that make the perfect breakfast treat or dessert. They’re indulgent, comforting, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare yet tastes like it came straight from a bakery. Using butterscotch pudding makes the caramel sauce extra rich and flavorful, and I enjoy how the rolls bake up fluffy with a golden glaze. I also like that I can prep them ahead of time and let the oven do most of the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package frozen dinner rolls (about 12–16 rolls)

• 1 package (3.5 oz) instant butterscotch pudding mix (not cooked)

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, melted

• 1 teaspoon ground cinnamon

• 1/2 cup chopped pecans or walnuts (optional)

Directions

1. I start by greasing a 9×13-inch baking dish.

2. I arrange the frozen rolls in the dish, leaving a little space between each for rising.

3. I sprinkle the dry butterscotch pudding mix evenly over the rolls.

4. In a small bowl, I mix the brown sugar, cinnamon, and melted butter together until smooth.

5. I pour this mixture over the rolls, making sure they’re coated well.

6. If I’m using nuts, I sprinkle them on top.

7. I cover the dish with plastic wrap and let the rolls rise overnight in the refrigerator (or 4–6 hours at room temperature) until doubled in size.

8. When ready to bake, I preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes, until golden brown and bubbly.

9. I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 12–16 rolls. It takes me 10 minutes to prepare, plus rise time, and 25–30 minutes to bake, so the total time depends on how long I let the dough rise.

Variations

Sometimes I swap the butterscotch pudding for vanilla pudding if I want a lighter caramel flavor. I also like adding a drizzle of cream cheese glaze on top for extra indulgence. If I’m making these for a holiday, I sprinkle in dried cranberries or raisins for a festive touch.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I warm the rolls in the oven at 300°F (150°C) for 10 minutes or in the microwave for 20–30 seconds.

FAQs

Can I use homemade dough instead of frozen rolls?

Yes, I can make homemade bread dough and use it in place of the frozen rolls for a from-scratch version.

Do I have to let the rolls rise overnight?

No, I can let them rise at room temperature for 4–6 hours if I want to bake them the same day.

Can I make these without pudding mix?

Yes, I can skip the pudding, but the sauce won’t be as rich and creamy. Vanilla or caramel pudding makes a good substitute.

Can I prepare these rolls ahead of time?

Yes, I often assemble the rolls the night before, refrigerate, and bake fresh in the morning.

What nuts work best in this recipe?

I like pecans for sweetness or walnuts for a slightly bitter balance to the caramel.

Conclusion

These butterscotch pudding caramel rolls are a sweet, sticky, and comforting treat that I love making for breakfast, brunch, or dessert. They’re easy to prepare, full of rich caramel flavor, and always a hit with family and friends. This is one recipe I keep coming back to whenever I want a warm and indulgent bake.

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