Easy Sticky Buns Made With Crescent Rolls

Easy Sticky Buns is crescent roll dough filled with a cinnamon-sugar mixture, rolled up, and baked in a nutty, sweet, buttery topping. If you have more time and love baking from scratch, be sure to try my Pecan Sticky Buns!

Easy Sticky Buns

If you don't have time to make sticky buns from scratch, then this recipe is for you! It starts with store-bought crescent roll dough (that is my homemade recipe!) and then ends with the sweet and sticky flavor and texture you would expect from a caramel roll. And, of course, I couldn't leave out the pecans, which is one piece of the recipe that differentiates sticky buns from caramel rolls. There is no rise time needed, so you could get a batch made in no time. (Well, in about 30 minutes or so…)

Sticky Buns Ingredients

There are two parts to this recipe–the topping and the rolls.

Topping:The topping, which starts at the bottom of the pan, is made with brown sugar, unsalted butter, and pecans.

Nuts:As stated above, nuts are pretty standard on sticky buns. However, you could leave them out if preferred, or try the rolls with a different kind of nuts like walnuts or even almonds.

Filling:A buttery, cinnamon-sugar filling is brushed and sprinkled on the rolled-out dough. Just like a traditional cinnamon roll!

Sticky Buns Topping

The topping, which starts at the bottom of the pan, ends up being the gooey topping after the rolls are baked and flipped. Pecans give the rolls a nutty crunch.

To make the topping, first, mix together the melted butter and brown sugar. Next, pour that mixture into the bottom of a 9×13-inch baking dish. Then, sprinkle the chopped pecans over the topping. Set the pan aside as you roll out the dough.

What is the Difference Between Sticky Buns and Caramel Rolls?

As I stated earlier, one big difference between sticky buns and caramel rolls is the nuts, most commonly pecans. You might wonder what is the difference between sticky buns and cinnamon rolls? Cinnamon rolls do not need to be inverted out of the pan because they are not made with caramel sauce. They are often topped with a cream cheese glaze and do not contain nuts.

How to Slice Sticky Buns with Dental Floss

After rolling all the goodness up into rolls, sometimes it's hard to slice them into individual-sized rolls without smooshing them. If the knife you are using is not sharp enough, that can lead to the squishing of the rolls before they are baked. A great method to save you from frustration is dental floss! Yep, dental floss.

To use dental floss, first, make sure it is plain (not flavored) floss. Slide a long piece of floss underneath the rolled-up rolls and wrap the floss around the roll about 2 inches in. Pull to slice through the roll. Continue this method every two inches or so. Now, don't forget to go floss your teeth, but use a new piece of floss!

More Breakfast Recipes

Sticky Bun Topping

• ▢ ¾ cup (150g) brown sugar
• ▢ ½ cup (1 stick, 113g) unsalted butter, melted
• ▢ ½ cup (54.5g) coarsely chopped pecans

Rolls

• ▢ 2 tubes (8-count each) crescent rolls
• ▢ ½ cup (1 stick, 113g) butter, softened
• ▢ ½ cup (100g) brown sugar
• ▢ 1 tablespoon ground cinnamon

• Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

Sticky Bun Topping

• In a bowl, combine the melted butter and brown sugar. Pour it into the prepared baking dish, spreading it out evenly.

• Top the butter and brown sugar with the chopped pecans.

Rolls

• Working on a clean work surface, roll out both tubes of dough. Combine the sheets of dough so that no seams are seen.

• Spread the butter evenly over the dough.

• In a small bowl, combine the brown sugar and cinnamon. Mix well.

• Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.

• Working on the long edge, roll the dough into a log. Slice into 12 equal-sized pieces. Nestle each piece into the sticky topping in the pan.

• Bake for 25-30 minutes, or until the tops are golden brown.

• Flip the baked rolls onto a large cookie sheet or sheet pan.

• Serve warm.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Categorized in: Bread, Breakfast

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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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Source: https://iambaker.net/easy-sticky-buns/

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