Masters of kitchen
If you think cinnamon rolls are the pinnacle of sweet comfort food, wait until you meet their irresistible cousin: Butterscotch Pudding Caramel Rolls. These dreamy spirals combine the tender fluff of classic rolls with the rich, buttery depth of butterscotch pudding and a generous layer of gooey caramel. The result? A nostalgic treat that tastes like something your grandma might’ve made—only better.
Each roll bakes up soft and golden, soaking in a luscious caramel sauce that pools at the bottom (and becomes the top when flipped!). The butterscotch flavor infuses the dough with a cozy sweetness that perfectly complements the brown sugar and cinnamon filling.
Why You’ll Love These Butterscotch Caramel Cinnamon Rolls
There are dozens of reasons to add this recipe to your baking list, but here are just a few of the standouts:
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Incredible moisture: The dry butterscotch pudding mix creates a soft, pillowy texture that stays moist for days—no dry edges here.
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No-fuss ingredients: You likely have most of what you need in your pantry already. The pudding mix is the only “surprise,” and it’s well worth the addition.
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Perfect for holidays or weekend baking: These rolls make a stunning brunch centerpiece or indulgent weekend treat.
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Make-ahead friendly: Prep the night before, pop them in the fridge, and bake them fresh in the morning—ideal for busy mornings or entertaining.
Whether you’re baking for a special occasion or simply want to treat yourself, these rolls strike the perfect balance between effort and reward.
The Secret to Soft Caramel Rolls: Instant Butterscotch Pudding Magic
The magic of these caramel rolls lies in one unexpected yet genius addition: instant butterscotch pudding mix.
This secret weapon does more than add flavor—it transforms the texture of the dough. The starches and sugars in the pudding act as natural tenderizers, resulting in incredibly soft, pull-apart rolls that remain just as dreamy on day two (if they last that long!).
But the benefits don’t stop there:
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Deeper flavor: Butterscotch pudding adds that sweet, buttery richness you won’t get from sugar alone.
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Longer shelf life: The dough stays fresh and moist thanks to the pudding’s moisture-retaining properties.
Bold Tip: Don’t prepare the pudding! Add it dry into the flour mixture for best results.
This one step is the difference between good rolls and unforgettable ones.
Key Ingredients in Butterscotch Pudding Sticky Buns
This recipe uses a combination of simple, pantry-friendly ingredients that come together to create something truly special. At its heart is a rich, yeast-based dough made with flour, sugar, eggs, and of course, instant butterscotch pudding mix. The pudding is added dry to the flour—it’s what gives the dough its tender texture and caramel-like sweetness.
For the filling, think warm brown sugar, melted butter, and a touch of cinnamon. It’s classic but comforting. And then comes the caramel. You can use store-bought to save time or make a quick homemade version with butter, brown sugar, and cream. Either way, it creates that sticky, golden layer we all love.
Tools You’ll Need to Make Butterscotch Caramel Sweet Rolls
You don’t need anything fancy to make these rolls, but having a few kitchen essentials on hand will make the process smoother:
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Large mixing bowl (or a stand mixer with a dough hook if you prefer hands-free kneading)
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9×13 baking dish to bake the rolls in a single, beautiful batch
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Rolling pin for shaping the dough
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Offset spatula or spoon to spread the filling evenly
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Sharp serrated knife or unflavored dental floss for clean, even cuts
Simple tools, show-stopping results.
Step-by-Step: How to Make Butterscotch Pudding Caramel Rolls
Making these rolls is easier than you think—and incredibly rewarding. Here’s a full breakdown of the process:
1. Make the Dough
Start by blooming your yeast in warm water or milk (check your packet for details). Once it’s foamy, add it to a mixing bowl with eggs, melted butter, and dry instant butterscotch pudding mix. Gradually incorporate flour and a pinch of salt until a soft dough forms.
You can knead by hand for about 8–10 minutes or use a dough hook for about 5 minutes on medium speed. The dough should be smooth and slightly tacky, but not sticky.
2. First Rise
Transfer your dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours. It should double in size.
Warm tip: If your kitchen is chilly, place the bowl in your (turned-off) oven with just the light on—it creates the perfect proofing environment.
3. Roll Out and Fill
Once risen, punch the dough down gently and roll it out on a floured surface into a large rectangle (about 10×15 inches). Spread a layer of softened butter across the dough, then sprinkle generously with brown sugar and a touch of cinnamon.
You can even add chopped pecans or mini butterscotch chips for extra texture and flavor.
4. Slice and Arrange Rolls
Roll the dough tightly into a log, then slice into even pieces—about 12 rolls total.
Before placing them into your greased baking dish, pour caramel sauce onto the bottom of the pan. This becomes the sticky topping once flipped after baking.
Nestle your sliced rolls on top of the caramel layer.
Pro Tip: Use a sharp serrated knife or unflavored dental floss to get clean cuts without squishing the rolls.
5. Second Rise
Cover the pan and let the rolls rise again for 30–45 minutes until puffed. This step is essential for that light, fluffy interior.
6. Bake and Flip
Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until golden brown and cooked through. The caramel will bubble up around the edges—pure heaven.
Let the rolls cool for 5 minutes, then carefully invert the pan onto a serving tray so the caramel is on top. Don’t wait too long or the caramel will firm up and stick.
How to Make a Simple Homemade Caramel Sauce
If you have a few extra minutes, making your own caramel sauce from scratch is totally worth it—and surprisingly easy. Here’s a simple method using four pantry staples:
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½ cup (1 stick) of butter
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1 cup of brown sugar
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½ cup of heavy cream
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A pinch of salt
In a saucepan over medium heat, melt the butter and stir in the brown sugar. Let it bubble gently for 2–3 minutes, then slowly whisk in the cream. Add the salt and simmer for another minute until it thickens slightly.
Let it cool before pouring into the pan under your rolls. This homemade sauce creates a rich, buttery base that thickens beautifully when baked.
Storage Tip: Keep extra caramel in a sealed jar in the fridge for up to 2 weeks. Reheat gently in the microwave or over low heat before using.
Tasty Variations on Butterscotch Pudding Cinnamon Rolls
Want to personalize your butterscotch caramel rolls? Try these fun and flavorful twists:
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Add chopped pecans or walnuts to the filling for crunch and nutty depth.
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Use vanilla pudding mix instead of butterscotch if you prefer a milder flavor with the same softness.
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Stir a splash of bourbon into your caramel sauce for a subtle, boozy kick—it pairs beautifully with the butterscotch.
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Sprinkle flaky sea salt over the caramel topping once baked to contrast the sweetness with a salty finish.
Pro Tip: Mini butterscotch chips in the filling can amplify the flavor if you want something extra gooey.
Feel free to mix and match to suit your taste—this recipe is super forgiving and endlessly customizable.
Make-Ahead & Freezing Instructions
Planning ahead? These rolls work wonderfully for make-ahead baking.
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Overnight Rise: Once you’ve arranged the sliced rolls in the pan (with caramel underneath), cover tightly with plastic wrap and refrigerate overnight. The next morning, let them sit at room temp for 45–60 minutes before baking.
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Freezing Baked Rolls: Bake, cool, and freeze the rolls in a single layer. Wrap well. When ready to serve, reheat in the oven at 325°F until warmed through or microwave for 15–20 seconds.
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Freezing Unbaked Rolls: Freeze the sliced, unbaked rolls on a baking sheet. Once frozen, transfer to a zip-top bag. Thaw overnight in a greased pan, then let rise and bake as usual.
This flexibility makes them perfect for holiday mornings or gifting.
Expert Troubleshooting Tips
Even expert bakers run into issues now and then. Here’s how to fix common problems:
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Flat rolls? Your dough likely didn’t rise enough. Ensure your yeast is fresh and the environment is warm enough.
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Dry rolls? You may have added too much flour or baked a few minutes too long. The pudding mix helps, but overbaking can still dry them out.
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Runny caramel? The sauce wasn’t cooked long enough before adding to the pan, or your oven temp was too low.
Bold Tip: If your kitchen is cold, let the dough rise in your oven with just the light turned on—it creates the perfect proofing environment.
With a little attention, you’ll have flawless rolls every time.
What to Serve With Butterscotch Caramel Rolls
These rolls are indulgent enough to shine on their own, but pairing them with the right sides can elevate your brunch table:
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A hot cup of coffee or spiced chai latte brings warmth and balance to the sweet, buttery flavors.
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Fresh fruit like berries or citrus can help cut through the richness.
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Crispy bacon or breakfast sausage adds a salty, savory contrast that complements the caramel beautifully.
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A tall glass of milk never hurts either—especially for kids!
Whether it’s Sunday brunch or a cozy gathering, these rolls will be the star of the show.
How to Store Your Butterscotch Sweet Rolls for Freshness
Leftovers (if you have any!) store beautifully:
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Room Temperature: Keep in an airtight container for up to 1 day.
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Refrigerated: Store for up to 5 days—just reheat before eating.
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To Reheat: Microwave each roll for 10–15 seconds to revive its gooey softness.
Bonus Tip: A quick zap in the microwave with a damp paper towel draped over the roll helps prevent it from drying out.
FAQs: Butterscotch Pudding Caramel Rolls
Can I use cook-and-serve pudding instead of instant?
No. Instant pudding is crucial for the soft, tender texture. Cook-and-serve versions have different thickeners and don’t integrate the same way into dough.
Can I make this recipe without yeast?
This version is designed as a yeast dough for ultra-fluffy results. If you need a shortcut, look for biscuit-style caramel rolls.
How do I prevent my caramel from burning in the oven?
Line under your baking dish with foil or parchment and keep the pan centered in the oven, away from the lower heat element.
Can I double this recipe?
Yes! Use a larger sheet pan or two baking dishes. Make sure your rolls have space to expand and allow a few extra minutes for rising.
Butterscotch Pudding Caramel Rolls
Equipment
- Mixing bowl or stand mixer
- 9x13 inch baking dish
- Rolling Pin
- Offset spatula or spoon
- Sharp knife or unflavored dental floss
- Saucepan (if making homemade caramel)
Ingredients
For the Dough:
- 1 packet 2 ¼ tsp active dry yeast
- ¼ cup warm water about 110°F/45°C
- 1 cup warm milk or use water for a lighter texture
- 1 3.4 oz / 96g box instant butterscotch pudding mix (dry, not prepared)
- 2 large eggs
- ¼ cup ½ stick unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp salt
- 4 to 4½ cups all-purpose flour as needed
For the Filling:
- ½ cup 1 stick unsalted butter, softened
- ¾ cup light brown sugar packed
- 1½ tsp ground cinnamon
- Optional: ½ cup chopped pecans or mini butterscotch chips
- For the Caramel Sauce Homemade or Store-Bought:
Homemade Option:
- ½ cup 1 stick unsalted butter
- 1 cup light brown sugar packed
- ½ cup heavy cream
- Pinch of salt
- Or use ¾ to 1 cup of your favorite store-bought caramel sauce.
Instructions
- Activate the yeast in warm water or milk until foamy.
- In a bowl, combine yeast, eggs, melted butter, dry pudding mix, sugar, salt, and flour. Mix and knead until soft.
- Let dough rise for 1–1.5 hours until doubled.
- Roll out dough into a rectangle. Spread softened butter, sprinkle with brown sugar and cinnamon.
- Roll into a log and slice into 12 pieces.
- Pour caramel sauce into a greased 9x13 pan. Place rolls on top.
- Let rise again for 30–45 minutes.
- Bake at 350°F (175°C) for 25–30 minutes until golden.
- Cool 5 minutes, then invert onto a tray to reveal caramel top.
Notes
- Do not prepare the pudding mix—add it dry to the dough.
- You can refrigerate unbaked rolls overnight after step 6 and bake the next day.
- Add chopped nuts or mini butterscotch chips for a fun twist.
Nutrition
Final Thoughts & Encouragement
There’s something magical about warm, sticky, sweet rolls fresh from the oven—and these Butterscotch Pudding Caramel Rolls deliver comfort in every bite. With their ultra-soft dough, golden caramel topping, and dreamy butterscotch flavor, they’re sure to become a family favorite.
“Whether you’re serving these up for brunch or gifting them to neighbors, these butterscotch pudding caramel rolls will steal the show. Don’t be surprised if you’re asked for the recipe again and again!”
