Butterscotch Sticky Buns- Birthday Breakfast

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Butterscotch Sticky Buns- Birthday Breakfast

Stop the presses and hold the phones!  This post is important! This recipe is, perhaps, the MOST important recipe in my repertoire. Yes this is very serious. Butterscotch sticky buns- birthday breakfast is no joke. (We just call it birthday breakfast.)

When I was young I feel like my family had only a  few consistent family traditions. This was one of them and it has stuck. I remember when it was instated (what are you if you aren’t reinstated, are you just stated or instated? Not sure.) That was a good day! She began making them on the morning of a family birthday. Oh, how we looked forward to birthday breakfast. It is ooey, gooey, sweet, sticky, a little chewy and little crunchy. It qualifies for pretty much every good adjective there is. My mom had to buy additional bundt pans to make enough for the 7 of us to chow on. I think she ended up making 3 pans for each birthday. We went through that amount like a knife through, um, butter isn’t even a good enough medium. Like a sharp knife through air.

Besides it being absolutely delicious, it is a snap to make! You make it the night before and put in the oven.  It rises overnight and then in the morning you turn on the oven (or if you are a fancy-pants, you set your oven timer to turn on in the morning.) Then you can get ready as usual (ie, run around, yelling at the kids and say such things as, “is anybody actually listening to me? and “How many times do I have to tell you to find your shoes?), and still have time for a special occasion meal. It is chalk full of sugar and carbohydrates, so your kids will probably go to school and crash, but, it’s a birthday. Sometimes you just gotta do it. Maybe pack them a lunch of kale and plain tuna fish to make up for it.

You can make this for a non-birthday-related occasion.  It is possible.

I share this with you today because tomorrow is the Wrecking Ball’s 4th birthday and I will be preparing this tonight.  A couple weeks ago, his aunt told him his birthday was coming up. He replied, “I already had one of those.” Funny how those come around each and every year. He is a delight and a terror all in one big ball. His latest enjoyment is throwing dirt in the air and catching it with his face. Baths twice daily for that kid. (Who am I kidding, I wipe his face off once daily and then pretend I don’t notice it the rest of the time.)

Two of my favorite things about him is that when he asks for something without saying please and then you say, “Give me the kale and plain tuna fish…?” And then he says, “for please.” I love the “for”.  I don’t know where it came from. Then he also says things like.  “He is the grandpa what loves me.” or “That is the chicken what I call PJ.” I love the inappropriate “what.”

I look forward to celebrating his birthday, even though he has already had a birthday- last year. I’m sure he’ll realize that he wants a birthday EVERY year. In fact, EVERY day would be awesome if you could also eat birthday breakfast every day as well.

Butterscotch Sticky Buns- Birthday Breakfast

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Butterscotch Sticky Buns- Birthday Breakfast


  • 18 frozen rolls (I use Rhode's Rolls, but I know there are others available)
  • 1/2 package (3 oz) Jello cook and serve butterscotch pudding -DO NOT use instant!!!
  • 4 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup sliced almonds (optional)


  1. Place rolls spaced evenly in greased bundt pan.
  2. Sprinkle butterscotch pudding over rolls.
  3. Mix melted butter and brown sugar. Pour over rolls.
  4. Sprinkle on cinnamon and then the almonds.
  5. Put in the cold oven overnight. When ready to bake, turn oven on to 350 for 30 minutes.Rolls should be browning and the butterscotch should be bubbly. Don't take them out if the rolls are still quite pale, or they will be too gooey inside.
  6. Remove pan from oven and and place a plate upside down over the opening of the bundt pan (so the eating surface of the plate is facing the rolls.) Using two hot pads, hold the plate and bundt pan together and quickly and carefully flip the bundt pan over. Leave the bundt pan for a minute or so to let all the butterscotch goodness come off the pan and onto the rolls.
  7. Serve immediately.

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  1. jane says

    One important instruction that you should include: set bundt pans on cookie sheets so that the inevitable drips land on cookie sheets and not on bottom of your oven. Cookie sheets are lots easier to clean than ovens. And you forgot to mention that you know when Birthday Breakfast is finished by when the smoke alarm rings.

    • AnitaAnita says

      That is funny. I don’t have that problem. Maybe my bundt pans are bigger. But I do remember now that the smoke was an indication that breakfast was ready. :)

  2. Big Mama says

    My kids love these! I have to leave the nuts off or they complain. When they move out, I am definitely putting the almonds back. I think they’re delicious!

  3. Melanie says

    I think I should reinstate this tradition for myself on my birthday even though I’d have to eat the the whole pan by myself since it’s just me! Oh, and I”d have to find my bundt pan, which I think one of my sisters might have stolen… Also, for Big Mama up there, you could leave the nuts off one pan. That’s what my mom always did for me since I also am not a nut fan (I think I must be adopted since I don’t eat nuts by the pound like the rest of my family).

    • AnitaAnita says

      I had a mini bundt pan, you could use that.
      And I didn’t steal any bundt pans, I have my own thanks very much. (I have stolen a lot of other stuff in my day, but not that.)

    • Big Mamma says

      That’s a good idea Melanie. But since I’m the only one that likes nuts around here, I’d have to eat a whole pan myself…… Wait… I’m liking this idea more and more. 😉

  4. Jamie says

    Happy Birthday to “The Wrecking Ball!” Can’t believe he’s 4!!! And again Thank You!! Jenny said the cookies were a huge hit!

  5. Janie says

    I made these for my own birthday last week because mom fell asleep. Five ingredients and five minutes. And yes, they turned out perfect!

  6. Kim says

    Anita, that looks delicious! Quick question: usually when you make something in a bundt pan, the stuff you want on top goes in first on the bottom, since you will be flipping it over. Looks like that’s not the case here though? So when you take the cake out, you flip it twice? (Once just to get it out, 2nd time to get it to its new “right side up”?)

  7. Jess says

    I think you should make this for us for the 4th of July… after all that is the Birthday of America or “Merca” as my dad puts it. And who doesn’t want to celibrate that birthday with a yummy morning???? If you make it I will bake it!

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