Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6 buns
Gooey, sweet, and crunchy sticky buns made with just five ingredients and ready in less than twenty minutes. Excellent for breakfast or dessert that I am pretty sure everyone will love! A fool-proof recipe that comes together easily. And the brown sugar, water, and butter make the perfect sticky glaze that coats the buns well. The best part is, this is made with crescent rolls or biscuits, no kneading of dough needed, making this the perfect recipe for someone in a haste.
Ingredients
1 8 count tube crescent rolls
6 tablespoons brown sugar
6 teaspoons water
3 tablespoons butter
1/2 c. coarsely chopped pecans
How to make Easy Pecan Sticky Buns
Step 1: Prepare the oven. Preheat it to 350 degrees. And using nonstick cooking spray, grease a 6 count muffin tin. Set aside.
Step 2: After opening the crescent rolls, roll them individually and slice six roll-ups in half and two in thirds. Set aside.
Step 3: Add a tbsp brown sugar, a tsp water, half tbsp butter, and about a tbsp pecans in each muffin well, evenly distributing the ingredients. In each tin from big to little side, place 2 of the half-crescent, then the remaining 6 pieces in the middle.
Step 4: Place in the preheated oven and bake for about 15 to 20 minutes until golden brown and bubbly. When done, remove from the oven and allow the buns to rest for about a minute or two before flipping them into a plate.
Notes:
Instead of chopping the pecans coarsely, you can use whole pecans if that is what you prefer. Or you can substitute the pecans with walnuts if desired.
For this recipe, you can use canned biscuits (not the jumbo variety, unless using a jumbo muffin tin).
Make sure to allow the buns to cool for only a minute or two in the pan after baking or they will be harder to get out.
Feel free to double the recipe if desired and simply make it in a 12 count muffin tin.
Nutrition Facts:
Calories: 284kcal | Carbohydrates: 28g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 347mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 177IU | Calcium: 17mg | Iron: 1mg
Ingredients
- 1 8 count tube crescent rolls
- 6 tablespoons brown sugar
- 6 teaspoons water
- 3 tablespoons butter
- 1/2 c. coarsely chopped pecans
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. And using nonstick cooking spray, grease a 6 count muffin tin. Set aside.
Step 2: After opening the crescent rolls, roll them individually and slice six roll-ups in half and two in thirds. Set aside.
Step 3: Add a tbsp brown sugar, a tsp water, half tbsp butter, and about a tbsp pecans in each muffin well, evenly distributing the ingredients. In each tin from big to little side, place 2 of the half-crescent, then the remaining 6 pieces in the middle.
Step 4: Place in the preheated oven and bake for about 15 to 20 minutes until golden brown and bubbly. When done, remove from the oven and allow the buns to rest for about a minute or two before flipping them into a plate.
Notes
Instead of chopping the pecans coarsely, you can use whole pecans if that is what you prefer. Or you can substitute the pecans with walnuts if desired. For this recipe, you can use canned biscuits (not the jumbo variety, unless using a jumbo muffin tin). Make sure to allow the buns to cool for only a minute or two in the pan after baking or they will be harder to get out. Feel free to double the recipe if desired and simply make it in a 12 count muffin tin.
