Pecan Sticky Buns Recipe

4 1 2
Pecan Sticky Buns Recipe
Pecan Sticky Buns Recipe photo by Taste of Home
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Pecan Sticky Buns Recipe

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4 1 2
Publisher Photo
This quick and easy way to make sticky buns starts with frozen bread dough. These are always a hit when I serve them for brunch.
Recommended: Maple Recipes
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min.

Ingredients

  • 6 frozen bread dough rolls
  • 1/4 cup butter, cubed
  • 1/3 cup sugar
  • 1/3 cup chopped pecans
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon

Directions

Thaw rolls for 10 minutes or until each roll can be cut into 3 pieces. In a large saucepan, melt butter. Add the sugar, pecans, brown sugar and cinnamon; simmer for 1 minute. Add rolls and stir to coat.
Transfer to a greased 6-cup fluted tube pan. Cover and refrigerate for at least 8 hours or overnight. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Yield: 2-4 servings.
Originally published as Sticky Buns in Cooking for One or Two Cookbook 2003, p262

Nutritional Facts

1 piece: 420 calories, 21g fat (8g saturated fat), 31mg cholesterol, 416mg sodium, 56g carbohydrate (29g sugars, 3g fiber), 7g protein.

  • 6 frozen bread dough rolls
  • 1/4 cup butter, cubed
  • 1/3 cup sugar
  • 1/3 cup chopped pecans
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  1. Thaw rolls for 10 minutes or until each roll can be cut into 3 pieces. In a large saucepan, melt butter. Add the sugar, pecans, brown sugar and cinnamon; simmer for 1 minute. Add rolls and stir to coat.
  2. Transfer to a greased 6-cup fluted tube pan. Cover and refrigerate for at least 8 hours or overnight. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Yield: 2-4 servings.
Originally published as Sticky Buns in Cooking for One or Two Cookbook 2003, p262

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beka_b User ID: 6301512 68407
Reviewed Jan. 25, 2012

"Mine did not turn out right. I think maybe it is missing a step, but the glaze/sauce was good."

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