These Butterscotch Pudding Caramel Rolls are a sweet, comforting treat from Grandma Inga’s recipe box. (I still have her handwritten recipe on an index card!) Made with thawed frozen bread dough, softened butter, brown sugar, and cinnamon, the rolls soak in a gooey butterscotch mixture of melted butter, brown sugar, corn syrup, and pudding mix. No one who tried a roll could stop at just a couple of bites, including me! If you love these rolls, you’ll want to try my Amish Cinnamon Rolls next. Made with a secret ingredient, they’re the perfect homemade treat that’s just as comforting and delicious.

Butterscotch Caramel Rolls on parchment paper on a wooden table from overhead.

Ingredients & Substitutions

Dough: Following my grandma’s recipe, I opted for a loaf of frozen bread dough. Let it thaw in the refrigerator overnight. Then, before rolling it out, let it sit at room temperature for about 30 minutes.
Butter: I prefer using unsalted butter in most of my baking recipes, but salted butter would work, too. Some butter is brushed over the rolled-out dough, while melted butter is part of the butterscotch mixture.
Brown Sugar: I sprinkle light brown sugar over the dough with cinnamon, then add more to the butterscotch mixture for that extra sweetness.
Corn Syrup: Corn syrup helps create the sticky, gooey syrup that soaks into the rolls and makes them irresistible! Seriously, these are SO good!
Butterscotch Pudding Mix: The butterscotch pudding mix is what I would call the secret ingredient that makes these rolls so amazing! It adds rich butterscotch flavor and helps create a thick, gooey syrup that soaks into the rolls, keeping them soft and sticky for that mouthwatering texture.

Butterscotch Caramel Rolls on parchment paper on a wooden table surrounded by ooey gooey butterscotch filling.

Can I Use Homemade Dough Instead Of Frozen Bread Dough?

Yes, you can absolutely use homemade dough instead of frozen bread dough! Just make sure it’s a soft, enriched dough like the dough I used in my Cinnamon Rolls recipe, Raspberry Cream Cheese Sweet Rolls, and Orange Sweet Rolls (which you will want to try, too). Prepare it according to the recipe, then roll it out and follow the instructions for adding the filling and butterscotch mixture. Keep in mind that homemade dough may require slightly longer rise times.

Hand picking up a Butterscotch Caramel Roll.

How To Make Butterscotch Pudding Caramel Rolls Ahead Of Time

I love a good shortcut, especially when it means I can have homemade Butterscotch Pudding Caramel Rolls without the morning rush! Whether you’re planning for a lazy weekend breakfast or a holiday brunch, these make-ahead methods are a lifesaver. You’ll still get all that gooey, caramel-y magic—just with less stress!

Refrigerator Method:

Prepare the rolls as instructed, including adding the butterscotch mixture to the bottom of the baking dish.
Arrange the unbaked rolls on top of the mixture, then cover tightly with plastic wrap. Refrigerate for up to 24 hours.
When ready to bake, remove the dish from the refrigerator. I like to let the rolls come to room temperature (about 1 hour), and bake as directed.

Freezer Method:

Prepare the rolls as instructed, including adding the butterscotch mixture to a freezer-safe baking dish.
Arrange the unbaked rolls on top of the butterscotch mixture. Cover tightly with plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 3 months.
When ready to bake, transfer the dish to the refrigerator and thaw overnight.
The next day, let the rolls come to room temperature (about 1 hour) and bake as directed.

Butterscotch Caramel Roll on a white plate close up.

How To Store Butterscotch Pudding Caramel Rolls

After baking, let the rolls cool completely. Then, cover them with plastic wrap or put them in an airtight container. Keep them at room temperature for 1-2 days. Some people refrigerate the rolls, but that will dry out the rolls faster. If you need to store them longer, you can freeze them to keep them fresh.

Freezing Baked Caramel Rolls

If freezing baked rolls, let them cool completely first. Then, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container. The rolls can be frozen for up to 2-3 months. When ready to enjoy, transfer the rolls to the refrigerator to thaw overnight. I like to pop one in the microwave for a few seconds to warm it up—it’s like it just came out of the oven!

Butterscotch Pudding Caramel Rolls

Prep Time 15

Cook Time 20

Rising Time 1

Total Time 1 35

These Butterscotch Pudding Caramel Rolls are a sweet, comforting treat. Made with bread dough, softened butter, brown sugar, and cinnamon, the rolls soak in a gooey butterscotch mixture of melted butter, brown sugar, corn syrup, and pudding mix. After rising and baking to golden perfection, they’re flipped onto a platter, and drenched in sticky syrup!

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Ingredients

Rolls

▢ 1 loaf frozen bread dough, thawed*
▢ 3 tablespoons unsalted butter, softened
▢ ⅓ cup (67 g) light brown sugar, packed
▢ 2 teaspoons ground cinnamon

Butterscotch Mixture

▢ ½ cup (1 stick / 113 g) unsalted butter, melted
▢ ¾ cup (150 g) light brown sugar, packed
▢ ½ cup (170.5 g) light corn syrup
▢ 3 tablespoons instant butterscotch pudding mix

Instructions

Set aside a 9×9-inch baking dish.
On a lightly floured surface, roll the thawed bread dough into a rectangle about 10×14 inches.
Brush the softened butter evenly over the surface of the dough. Sprinkle the brown sugar and cinnamon evenly over the butter.
Starting at one long edge, tightly roll up the dough into a log. Using a sharp knife, cut the log into 9 even sections.
In a medium bowl, mix together the melted butter, brown sugar, corn syrup, and pudding mix until smooth and well combined. Pour this mixture evenly into the bottom of the 9×9-inch baking dish.
Arrange the sliced cinnamon rolls over the butterscotch mixture in the pan, spacing them evenly. Cover with plastic wrap and let rise in the pan until doubled in size (1-2 hours).
Preheat oven to 375°F.
Once the rolls have risen, bake for 20–25 minutes, or until the rolls are golden brown and the centers are fully cooked.
Remove the pan from the oven and let the rolls rest for 5 minutes.
Place a large-rimmed baking sheet or serving platter over the pan. Then carefully invert the pan so the butterscotch syrup coats the rolls. Let the syrup drip completely before removing the pan.
Serve warm.

Notes

*Thaw the loaf overnight in the refrigerator. Then, let sit at room temperature for 30 minutes before using.

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