These easy pecan sticky buns are ready to enjoy in less than 25 minutes! Semi homemade using crescent rolls they will surely wow your guests for breakfast!
I am all about easy recipes here at The Typical Mom. If I can cut corners a bit and make something wonderful that is semi homemade I am all about it, that’s where these easy pecan sticky buns come into play. The perfect Christmas morning breakfast or weekend treat they have the sticky sweetness you love with the addition of honey roasted pecans, dried fruit and raisins too. They’re so good I have to only make 1 batch or you’d have to roll me out the door!
Why I like this no yeast sticky bun recipe
- I am impatient, fresh dough takes a while to make
- Yeast is a bit intimidating since I rarely ever use it
- I don’t always have yeast on hand, in fact…I never do
- I like to have easy breakfast recipes on hand so we can enjoy them at the drop of a hat
Here’s a quick step by step pictures to make easy pecan sticky buns
- I used refrigerated crescent rolls
- I did NOT unroll the dough once I opened the package
- I sliced them into 12 equal pieces so they looked like the top image here
- I whisked together a few ingredients for my sticky bun sauce
- I added toppings
- I used a handful of dried mixed fruits
- Honey roasted crushed pecans
- Use what you have on hand and toppings you love
We made these on the weekend for breakfast and they lasted all of about 5 minutes. I had to scoop 3 up for my husband before the kids devoured them all. I personally loved the addition of the dried cherries, blueberries and raisins.
As you can see in the step by step directions, the toppings for your sticky buns are on the bottom.
- So when they are done baking, just barely lightly browned on top so you don’t overbake them in the oven, you will want to scoop each one out and flip upside down on a plate.
Then spoon some more topping on top of each one and if you wait a minute or two it thickens up like crazy creating this caramel like sauce that is AMAZING!!
They are perfect for a Christmas morning breakfast, and best when eaten almost immediately after pulling them out of the oven. Just minutes after flipping your sweet rolls over and spooning the sticky bun sauce over the top so it can cover it and thicken just a tad.
What you will need to make pecan sticky buns
- Refrigerated crescent rolls – you could easily double this recipe by using a 13×9 pan instead of 8×8
- Brown sugar
- Honey roasted pecans
- You can make your own toasted pecans too
- Dried fruit is a great addition too
Looking for more Christmas brunch menu recipes?
- Quick cinnamon rolls using crescent rolls
- Cinnamon roll breakfast casserole
- Instant Pot breakfast casserole
- Crockpot breakfast casserole recipe
- Cinnabon cinnamon rolls recipe
Here’s the printable directions.
Pecan Sticky Buns
- 1 roll crescent rolls refrigerated, not unrolled, sliced into 12 pieces
- 1/3 c brown sugar packed
- 1/3 c butter melted
- 1/4 c dried cranberries or dried mixed fruits
- 1/4 c raisins
- 1/3 c pecans we used honey glazed roasted in a bag
- 2 tbsp maple syrup
- 2 tbsp sugar
- 1 tsp cinnamon
- Melt your butter, add your brown sugar and maple syrup and whisk together.
- Preheat your oven to 375 degrees and spray non stick spray inside your 8x8 pan.
- Pour your butter mixture into the bottom of your pan and spread out evenly.
- Sprinkle your raisins, dried cranberries (we used a dried berry mixture), and chopped pecans (or other nuts) on your butter mixture evenly.
- Pop open your can of refrigerated crescent rolls but DO NOT unroll the dough.
- Put unrolled dough on a cutting board and using a sharp knife cut the roll in half, then in half again, then in half again so in the end you will have 12 equal pieces of your unrolled dough.
- In a small bowl combine your sugar and cinnamon. Pick up one of your 12 pieces and gently press cut ends, both sides, into sugar/cinnamon mixture.
- Then, place each one of your 12 pieces on to your butter/nut mixture in your pan so there are 3 rolls of 4 rolls with cut ends facing the bottom of the pan.
- Pour the rest of the sugar/cinnamon mixture on the top of your rolls in your pan and put into your oven for 18-20 min or until rolls and very lightly browned and feel done (not sticky) when touching the tops.
- Remove, put on cooling rack.
- When scooping sticky buns out of pan flip them upside down on to each plate and spoon some sugar/pecan mixture on each one.
- Sauce will thicken and become sticky after sitting for just a few minutes.
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉