Christmas Morning Sticky Rolls

Let me tell you a story. My first Christmas morning as a married woman was a disaster. I had already been a little low because I’m a traditions kinda gal and for my first married Christmas, we obviously didn’t have any as a couple. So I was determined to make Christmas morning a warm, wonderful, sparkling memory. For our Christmas breakfast, I decided to make sticky rolls like my mom always does and pair it with a crock pot omelet. And I was on my way. Christmas morning, I woke up pretty early to our dark and cold apartment. Dearest Carl slept in so I didn’t want to play any Christmas music and wake him. The omelet tasted thoroughly of peppers and was frankly, disgusting. The sticky rolls weren’t sticky at all. They were dry and unsatisfying. I don’t remember the rest of the day because the morning colored the whole thing wrong for me. And I decided that next year would be different.

Our second Christmas I found this recipe for Butterscotch Sticky Rolls that can be made the night before and baked in the morning. That was right up my alley. So we tried it and it became one of our Christmas morning traditions! I’ve paired these rolls with quiche, sausage or bacon, scrambled eggs, they work with everything. They really are sticky and cinnamony and sweet and delicious. Exactly what your Christmas table needs.


– 20 frozen dough rolls (Rhodes rolls)
– 1/3 cup Butterscotch Cook & Serve Pudding mix (just the dry mix)
– 1 TBSP cinnamon
– 1/2 cup butter
– 1/2 cup brown sugar

– Thaw rolls in fridge during the day.

– In the evening, wrap a springform pan with a piece of foil to prevent spillage. Then place the entire pan on a cookie sheet. (You can also use 2 cake pans or a 9×13 pan.)

– Cut each thawed roll in half using kitchen shears and place in pan.

– Sprinkle butterscotch pudding mixture over the top of the halved rolls.

– Melt butter in a small bowl. Add in brown sugar and cinnamon.

– Pour butter-sugar mixture over the top. Using a rubber scraper, stir it all around to coat each roll. Then arrange rolls in 1 layer around pan.

– Cover pan with plastic wrap and place in the fridge overnight.

– The next morning, preheat oven to 170 degrees. Bake rolls for 15 minutes. Increase temperature to 325 degrees and bake for an additional 25-30 minutes.

– Cool for about 10 minutes. Invert pan of rolls onto a plate. Use a rubber scraper and scrape any remaining yumminess from the pan and drizzle it over the rolls.


If you’re looking for the perfect Christmas morning breakfast or you need something for holiday houseguests, these rolls will be a hit. I promise.

Also, in case you were wondering, my Christmas mornings have drastically improved from the first. I’ve learned that it’s my job to make our house a home so first thing, I stick these rolls in the oven, light the candles on our advent wreath and turn on the favorite Christmas music. And now each Christmas morning is perfectly warm and wonderful and sparkly.

Recipe adapted from Butter with a Slice of Bread


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