Description
These easy sticky buns are soft, gooey, and loaded with caramelized brown sugar, cinnamon, and crunchy pecans. Using store-bought dough shortcuts, they come together quickly without sacrificing flavor. Perfect for a cozy breakfast, holiday brunch, or a sweet treat any time of day.
Ingredients
Scale
Dough
- 1 can (16 oz) refrigerated crescent roll dough or biscuit dough
Caramel Topping
- 1/3 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tablespoon corn syrup or honey
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
Filling
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare caramel topping: Preheat oven to 350°F and grease a muffin tin or 8×8 baking dish. In a small saucepan, melt the butter over medium heat, then stir in brown sugar, corn syrup (or honey), cinnamon, and salt. Stir until smooth, then divide the mixture evenly among the muffin cups or spread it in the bottom of the baking dish. Sprinkle pecans on top of the caramel if using.
- Prepare dough and filling: Unroll the crescent dough and press seams together to form a rectangle. In a small bowl, mix granulated sugar and cinnamon. Sprinkle this mixture evenly over the dough. Roll the dough tightly from the short end into a log, then slice into 8 equal pieces.
- Assemble sticky buns: Place each sliced piece, cut-side up, into the prepared muffin tin or arrange over the caramel mixture in the baking dish.
- Bake: Bake for 18–22 minutes until golden brown and cooked through.
- Serve: Let buns cool for 5 minutes, then carefully invert them onto a serving plate so the sticky caramel topping is on top. Serve warm for best flavor and texture.
Notes
- Use puff pastry or homemade dough for an elevated version.
- Add raisins or a splash of vanilla extract to the filling for extra flavor.
- Sticky buns are best eaten fresh but can be stored in an airtight container for up to 2 days and reheated gently.
