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.
Patti
Can you use the round Pillsbury buttermilk biscuits?
Tornadough Alli
I have tried it with them and unless you cut them really small they puff up too much.
Kathleen
These turned out amazing! I did add cinnamon to the crescent triangles before rolling. The easy way to get them out after baking is to place a larger jelly roll pan on top and the flip them over together…minimal lose of pecans. I always make a double batch!
Shar
So yummy delicious. Personally glad they don’t use corn syrup. I’ve found that if you put the nuts in the pans first they don’t stick as much. Also the nuts stay on the rolls better. They are a perfect size batch for several people. Must admit I usually eat two of them as soon as they cool a bit, A favorite recipe!
Krista
Excellent recipe! Thoroughly enjoyed these! I made these with mini muffin pans, using 2 tsp of packed brown sugar, 1/2 tsp hot water, about a quarter pat of butter and about 2/3 crescent. They were delectable little bites. My Mom went ballistic for it!
Phyllis
They were so good! Everyone loved them!
Will make them again!
Darlene
These were so easy to make and were devoured in no time at all. Hubby said “these go on the keeper list”. I made one batch exactly like the recipe. I made a second batch spreading melted butter and cinnamon sugar mixture to the crescents before rolling them up. The last 2 rolls that are cut into thirds, I left the last 2 as a square, rolled them up and cut into 6 pieces for the middles of the sticky buns. Really good. Will be making these again. Yummy!!
Judy
Just made these sticky buns! So easy and delicious!!
Shari
Can you tell me calories and carbs per roll in this recipe as printed? They are delicious but as a diabetic I only eat one. My husband loves them and so do ones we share them with. They are sooo good and easy thanks for sharing it!
Pat
I like raisins also, so added a few with the chopped pecans,……were delicious!
Victoria Sexton
These were the best!! I made these this week for a small get together. They were a hit!! Thanks for sharing!!
Sara
I made these today . I used half a tablespoon of Bowen sugar instead of one tablespoon and also I added cinnamon. Because I don’t like overly sweet pastries and the amount I used was perfect for us. . They were perfect ! The only issue I had with the recipe was the pecans separated in the bottom and I had to spoon them up and place them on top. But other then that, it’s a super easy recipe that’s quick and delicious. Will definitely make them again in future. Thank you for sharing this recipe 🙂
Linda K
So Easy! Didn’t have pecans on hand so I used walnuts. Excellent recipe
Tornadough Alli
Yay, so happy you liked them! Walnuts are a great substitute and yes absolutely easy!
Ruby
Have made these twice in 2 days. I’ve had 3 packages of crescent rolls in the refrigerator and was willing to try this recipe. I’m so glad I did. I thank you and my neighbors thank you too.
Tornadough Alli
This makes me so happy! Thanks for the awesome comment Ruby, these are soooo simple and so addicting, I can see why you made them twice in 2 days!
Sherry
Sticky buns sooo good! But is there a trick to getting them out of the muffin tin? Pecans didn’t stick. They fell off. My husband enjoyed them. Will be making them again!
Tornadough Alli
Thank you, these are a favorite. Sometimes mine fall off too, I stick them back on usually and they will stick once they cool slightly, otherwise just let them sit slightly longer in the pan before turning out!
Laura Reese
Yum. I love that you can make these in just twenty minutes.
Sara
These were so easy to make and looked so fancy! I made a double batch and they still didn’t last long!
Trang
Oh my gosh. Can’t believe these can be whipped up in 20 minutes. Delicious!
Toni
This was SOOO good!! I can’t wait to make it again!
Katie
These look absolutely DELICIOUS! Can’t wait to try the recipe!
Courtney O'Dell
These sticky buns were so delicious – perfect with coffee for breakfast!