With only 5 ingredients and 20 minutes these Easy Pecan Sticky Buns are the perfect breakfast or dessert recipe that is gooey, sweet and crunchy all in one.
You know those recipes that we all grew up eating and just fell in love with? Yeah these Easy Pecan Sticky Buns were what mine were.
Now I’m not really sure what my mom called them exactly, but we call them Easy Pecan Sticky Buns because essentially that is exactly what they are.
They are perfect for breakfast or dessert and we oftentimes have them for both, because let’s face it, who doesn’t love easy and delicious recipe.
WHY THIS RECIPE WORKS:
- With only 5 ingredients the recipe is fool-proof and comes together so easy.
- The brown sugar, water and butter create the perfectly sticky but not hard glaze that coats these buns well.
- With the use of crescent rolls or biscuits you have yourself a cheater recipe that is super fast, the perfect recipe for someone in a hurry.
I consider this recipe a “cheater” recipe. No, I don’t make homemade dough, shame on me. Not. Seriously, I love easy recipes and when it tastes this good, who cares!
I’m all about homemade recipes, but sometimes we just need to take some shortcuts and that’s ok. Especially if it was one of those recipes you grew up on.
HOW TO MAKE EASY PECAN STICKY BUNS, STEP BY STEP:
Preheat oven to 350. Spray a 6 count muffin tin with non-stick cooking spray and set aside.
Open your crescent rolls and roll each one up individually and cut 6 of them in half and 2 of them in thirds and set aside (Photos 1-3).
In your wells of your muffin tin add your brown sugar, water, butter and pecans. Then place 2 of your half (one whole) crescents in each tin big side to little side, then place the 6 remaining pieces into the center (Photos 4-9).
Bake in oven for about 15-20 minutes until golden brown and bubbly, remove from oven and let sit 1-2 minutes before turning out onto plate to serve.
See how simple this Sticky Bun recipe is? You can also make it with biscuits as well, just do not use the jumbo biscuits unless you use a jumbo muffin tin, it will puff up too much, it will still work but you’ll want to use regular biscuits instead.
These are perfect for the kids, if they aren’t nut fans, on worries, you can absolutely leave the nuts out, or even replace with some chopped walnuts instead.
HOW DO YOU STORE STICKY BUNS?
These can easily be stored at room temperature for 1-2 days covered with plastic wrap or tinfoil. Although, we do prefer to eat them the same day for prime freshness.
Think of these as donuts, usually at the stores they sell day old donuts at a discount price, they’re still good, but not at their peak, same goes with these Easy Pecan Sticky Buns!
These sticky buns are one of my favorite easy breakfast/desserts but I also love other shortcut recipes that use either biscuits or crescents.
Some of my favorite include: Easy Pecan Pie Bars, Easy Chocolate Crescents and these Crescent Roll Apple Danishes!
TIPS AND TRICKS FOR MAKING PECAN STICKY BUNS:
- If you are a fan of whole pecans, you can also use those instead of coarsely chopping them.
- Switch up and use walnuts instead.
- You can also use canned biscuits but not the jumbo kind unless you are using a jumbo muffin tin, they will puff up too much in the pan and the ratio of bread to sauce will be off.
- Only let cool in pan for 1-2 minutes otherwise they will be harder to get out.
- This recipe can easily be doubled for a 12 count muffin tin.
If you want a delicious breakfast or dessert recipe, you need to try these Easy Pecan Sticky Rolls! You will not be disappointed!
If you like this easy recipe you might also like:
If you’ve tried these EASY PECAN STICKY BUNS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Pecan Sticky Buns
Ingredients
- 1 8 count tube crescent rolls
- 6 Tbs brown sugar
- 6 tsp water
- 3 Tbs butter
- 1/2 cup coarsely chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray a 6 count muffin tin with non-stick cooking spray and set aside.
- Open your crescent rolls and roll each one up individually and cut 6 of them in half and 2 of them in thirds and set aside.
- In each well of your muffin tin add your 1 Tbs brown sugar, 1 tsp water, 1/2 Tbs butter and about 1 Tbs pecans, just distribute evenly among each well.
- Place 2 of your half (one wholcrescents in each tin big side to little side, then place the 6 remaining pieces into the center.
- Bake in oven for about 15-20 minutes until golden brown and bubbly, remove from oven and let sit 1-2 minutes before turning out onto plate to serve.
Notes
- If you are a fan of whole pecans, you can also use those instead of coarsely chopping them.
- Switch up and use walnuts instead.
- You can also use canned biscuits but not the jumbo kind unless you are using a jumbo muffin tin, they will puff up too much in the pan and the ratio of bread to sauce will be off.
- Only let cool in pan for 1-2 minutes otherwise they will be harder to get out.
- This recipe can easily be doubled for a 12 count muffin tin.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Amy
So easy and delicious! I omitted the pecans and broiled briefly after turning them out of the muffin pan. Beautiful. Thank you!
Doreen
Allergy to cinnamon so these are perfect!!!
Gabby
haven’t tried these yet, but I would put cinnamon on before rolling the dough.
Tracy
Very good recipe. This one is a keeper.
I added cinnamon sugar in the rolls as someone suggested.
Diann
My family loves them and the are so easy but I have a problem that at least two of them fall apart whenI turn the pan over to release them. Any suggestions as to why?
Beverly G
A winner recipe! I’ve made this twice now. I used the crescent rolls and I melted a little butter and spread it over them before rolling them up. I also added just a pinch of salt in the brown sugar/cinnamon mixture. Reminds me of a childhood favorite place that has now closed. Thank you so much for this recipe Alli!
Mary
Instead of a cupcake pan can you use an 8 inch cake pan?
Tornadough Alli
I have never tried it, but it should work as long as they are all held together and have room to expand.
Frani
I spread softened butter on each crescent roll then sprinkled cinnamon and sugar on each roll before I cut them. I then followed the recipe as stated. They came out so delicious and were not real sweet. Will definitely keep this recipe on hand.
Gami
I have made this several times over the last month and they are absolutely delicious! So easy, no mess and delicious! I have added this recipe to my mess do list for a quick and easy breakfast. Thank you so much!
Margaret
These are like mini Monkey Breads.
Dawn
I made these and took everybody’s comments and decided which ones to use. I did use more pecans, added more cinnamon and butter. I rolled ingredients in crescents and baked for 17 min, they were delicious the only thing I would do is add a few more minutes bake time , a little to gooey for me!
Li
This was the easiest and best Sticky Bun recipe ever. I’m older and made this for my grown kids. Everyone loved it. I used the crescent sheet dough. Unrolled it, sprinkled cinnamon sugar on it and put several small pieces of butter then rolled it up. Sliced into 4 pieces and followed your recipe.
Yes….you can teach an old dog new tricks.
Thank you
Maryann
Made twice. Love them❤️ Second time I did add some butter and cinnamon to add more flavor to bottom
Kelly
Do you use a regular cupcake tin or a jumbo muffin tin for the crescent roll recipe?
Tornadough Alli
Regular sized cupcake pan.
Belinda
Delicious! Can’t be easier to make.