I can’t resist a breakfast that comes out gooey, glossy, and loaded with crunchy pecans in just 20 minutes. These easy pecan sticky buns look like bakery magic, but they start with only 5 ingredients.

Jump to Recipe

I’m wildly obsessed with these Easy Pecan Sticky Buns because they taste like I raided a bakery case without doing bakery-level work. The tops get glossy and gooey, the pecans bring that crunchy little bite I keep picking at, and the brown sugar turns into this sticky sweet mess that makes me lose all restraint.

But the best part? They hit that breakfast-dessert line hard, so I never feel the need to choose.

I love how every bite has soft dough, buttery richness, and caramel-like edges. And yes, I absolutely always go back for the one with the most topping.

Ingredients

Print Recipe (No Advertisments)

Refrigerated biscuit dough keeps things easy, fluffy, and totally weeknight-friendly.
Melted butter makes everything rich, glossy, and honestly a little irresistible.
Brown sugar turns sticky and caramel-like, which is the whole point here.
Chopped pecans bring crunch, toastiness, and a little “fancy bakery” energy.
Cinnamon adds warm spice so the buns don’t taste flat or overly sweet.
Plus, the pecans add a bit of protein, so we’ll call that balance.
Basically, these ingredients do the heavy lifting without making you work hard.

Ingredient Quantities

1 can (8 count) refrigerated biscuit dough

1/2 cup unsalted butter, melted

1 cup packed light brown sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C).

2. Melt 1/2 cup unsalted butter in a microwave-safe bowl or small saucepan.

3. Stir melted butter together with 1 cup packed light brown sugar until smooth.

4. Pour the butter and brown sugar mixture into an 8-inch or 9-inch round baking pan or an 8×8-inch square pan, spreading evenly.

5. Sprinkle 1 cup chopped pecans evenly over the brown sugar layer, then dust 1 teaspoon ground cinnamon on top.

6. Cut each of the 8 refrigerated biscuits into quarters and place the pieces cut-side down and snugly in the pan over the pecan mixture.

7. Bake for 18 to 22 minutes until the biscuits are golden and the topping is bubbly.

8. Let the pan rest on a wire rack for about 5 minutes to set.

9. Run a knife around the edges, place a serving plate over the pan, and carefully invert the pan to release the sticky buns onto the plate.

10. Serve warm so the buns are gooey, sweet and crunchy.

Equipment Needed

1. Oven
2. 8-inch or 9-inch round baking pan or 8×8-inch square pan
3. Microwave-safe bowl or small saucepan
4. Measuring cups and measuring spoons
5. Mixing spoon or rubber spatula
6. Sharp knife
7. Cutting board
8. Wire cooling rack
9. Serving plate for inverting and presenting

FAQ

What oven temperature and baking time should I use? Preheat oven to 350 F and bake the assembled buns for 18 to 25 minutes or until biscuits are golden and cooked through. Let cool 2 to 3 minutes before inverting pan to release topping.

How do I assemble the sticky topping so it does not burn? Combine the melted butter and packed brown sugar until smooth, pour evenly into the bottom of an 8 or 9 inch round or square pan, sprinkle chopped pecans and cinnamon over the sugar mixture, then place biscuit dough on top. Baking at 350 F prevents the sugar from burning.

Can I make these ahead of time? Yes. Assemble in the pan, cover tightly, and refrigerate up to 12 hours. Bring to room temperature for 15 to 20 minutes before baking, then bake as directed. For longer storage freeze unbaked rolls in the pan wrapped well for up to one month, thaw overnight in the fridge before baking.

How should I store leftovers and reheat them? Store cooled buns in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days. Reheat individual buns in the microwave for 15 to 25 seconds or warm in a 325 F oven for 8 to 10 minutes until heated through.

Can I make these nut free or use a different nut? Yes. For nut free replace pecans with sunflower seeds or omit entirely and increase brown sugar topping slightly. For other nuts use chopped walnuts or almonds in the same quantity.

How do I know the buns are done without overbaking? The tops of the biscuit dough should be golden brown and spring back slightly when touched. If the center feels doughy, bake another 2 to 3 minutes and check again. Avoid long extra baking which dries the buns out.

Easy Pecan Sticky Buns Recipe Substitutions and Variations

Biscuit dough: use one 8 ounce can crescent roll dough or 8 refrigerated dinner rolls rolled out for similar texture.
Unsalted butter: swap 1:1 with salted butter (omit added salt elsewhere) or melted coconut oil for a dairy free option.
Light brown sugar: replace with dark brown sugar for a deeper molasses flavor or use 1 cup granulated sugar plus 1 tablespoon molasses.
Chopped pecans: substitute chopped walnuts or hazelnuts, or for a nut free option use toasted pumpkin seeds (pepitas).

Pro Tips

1. Chill the buttered sugar briefly before adding the pecans if your kitchen is warm. It helps the sugar thicken a bit so the nuts do not sink as much, keeping more crunch in each bite.

2. Lightly press each biscuit piece into the topping so they make good contact, but do not squish them flat. That touch of pressure helps the dough absorb the caramel without becoming overly dense.

3. Watch the bake time closely starting at 18 minutes. If the edges brown quickly but the centers seem pale, rotate the pan and tent loosely with foil for the last few minutes to prevent overbrowning while the middles finish.

4. Let the pan rest slightly longer than five minutes if the topping is very hot and liquid. A bit more waiting reduces the chance of a lava-like spill when you invert the pan and gives cleaner slices.

5. Warm gently before serving if they sit for a while. A short zap in the microwave or 5 minutes in a low oven brings back the gooeyness without melting the crunchy pecans.

Easy Pecan Sticky Buns Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

479

kcal

Equipment: 1. Oven
2. 8-inch or 9-inch round baking pan or 8×8-inch square pan
3. Microwave-safe bowl or small saucepan
4. Measuring cups and measuring spoons
5. Mixing spoon or rubber spatula
6. Sharp knife
7. Cutting board
8. Wire cooling rack
9. Serving plate for inverting and presenting

Ingredients

1 can (8 count) refrigerated biscuit dough
1/2 cup unsalted butter, melted
1 cup packed light brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon

Directions

Preheat oven to 375°F (190°C).
Melt 1/2 cup unsalted butter in a microwave-safe bowl or small saucepan.
Stir melted butter together with 1 cup packed light brown sugar until smooth.
Pour the butter and brown sugar mixture into an 8-inch or 9-inch round baking pan or an 8×8-inch square pan, spreading evenly.
Sprinkle 1 cup chopped pecans evenly over the brown sugar layer, then dust 1 teaspoon ground cinnamon on top.
Cut each of the 8 refrigerated biscuits into quarters and place the pieces cut-side down and snugly in the pan over the pecan mixture.
Bake for 18 to 22 minutes until the biscuits are golden and the topping is bubbly.
Let the pan rest on a wire rack for about 5 minutes to set.
Run a knife around the edges, place a serving plate over the pan, and carefully invert the pan to release the sticky buns onto the plate.
Serve warm so the buns are gooey, sweet and crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.