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 husband called them exactly, but we call them Easy Pecan Sticky Buns because essentially that is exactly what they are.
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.
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.
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.
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!
1 8 count tube crescent rolls
6 Tbs brown sugar
6 tsp water
3 Tbs butter
1/2 cup coarsely chopped pecans
Preheat oven to 35Spray 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.