Ingredients
Topping
- ¾ cup (150 g) brown sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ½ cup (54.5 g) coarsely chopped pecans
Rolls
- 2 tubes (8-count each) crescent rolls
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven. Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make sticky bun topping. In a bowl, mix the melted butter with ¾ cup brown sugar until combined. Pour this mixture into the prepared baking dish and spread it out evenly to form the sticky base.
- Add pecans. Sprinkle the coarsely chopped pecans evenly over the butter and brown sugar topping in the dish.
- Prepare dough sheets. On a clean work surface, unroll both tubes of crescent rolls side by side to create a large square. Press the edges together firmly to remove seams and form one continuous sheet of dough.
- Butter the dough. Spread the softened ½ cup butter evenly over the entire surface of the dough sheet.
- Mix cinnamon sugar. In a small bowl, combine ½ cup light brown sugar and 1 tablespoon ground cinnamon. Mix well to create the cinnamon sugar topping.
- Sprinkle cinnamon sugar. Evenly sprinkle the cinnamon sugar mixture on top of the buttered dough sheet to cover it fully.
- Roll dough into a log. Starting from the long edge, carefully roll the dough tightly into a log shape.
- Slice rolls. Cut the rolled dough into 12 equal-sized slices using a sharp knife.
- Arrange rolls in dish. Place each sliced roll upright into the prepared baking dish on top of the sticky pecan topping, spacing them snugly next to each other.
- Bake the sticky buns. Bake in the preheated oven for 25 to 30 minutes, or until the rolls are puffed up and the tops turn golden brown.
- Invert sticky buns. Remove from oven and carefully flip the entire batch of sticky buns onto a large cookie sheet or serving pan, allowing the caramel topping to drip over the buns.
- Serve warm. Serve the sticky buns warm for the best gooey, sticky experience.
Notes
- Ensure seams between crescent dough sheets are sealed to prevent filling leakage.
- Use a sharp knife to slice the dough rolls to keep their shape intact.
- Serve immediately or reheat briefly in the oven for a fresh taste.
- Substitute pecans with walnuts if preferred.
- Nonstick spray or greasing the pan well is critical to prevent sticky buns from adhering to the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
