My mom has been making these 30-Minute Caramel Pecan Sticky Buns for years. They’re super easy to make and are the perfect addition to brunch.
IT’S CHEAT MONTH! Can you tell? I promise in the new year we’ll get back to healthy recipes, but these are tried and true family favorites that I just have to share for the holidays. Get out those extra large sweaters and your stretchy pants and we’ll make it through this month together. Come January 1, we’ll talk treadmills and leafy greens.
These hand-held bites of heaven have been the star of family brunches for years. It’s pretty much impossible to not go back for a second … err third. They’re made using refrigerated dough, so they couldn’t be easier to throw together. After baking, you have perfect warm pecan sticky buns that caramelize in the bottom of the pan that make them taste amazing.
Even back when I monitored the calories of everything I put into my mouth (boorrring), I would cheat on my diet with these buns. And by cheat I mean eat four and fully convince myself it was worth the calories. And they are.
If you’re looking for something special to add to your Christmas morning menu, MAKE THESE 30-Minute Caramel Pecan Sticky Buns. Everyone is sure to love them and you’ll love how easy they are to make.
Save RecipeIngredients
- 1 10 oz. can of refrigerated biscuits
- 1/4 cup melted butter
- 1/4 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1/2 cup chopped pecans
- Coating:
- 1 tablespoon of sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F. Grease a 12 muffin tin pan.
- Combine butter, brown sugar, corn syrup, and pecans. Spoon 1 tablespoon of topping into each muffin tin.
- Cut each biscuit in 5 equal parts with kitchen shears or knife. Mix together the cinnamon and sugar coating in a small bowl and toss each biscuit ball in the mixture. Place all 5 pieces in the muffin tin on top of the topping mixture, and repeat with all the rolls.
- Bake for 15-20 minutes or until biscuits begin to brown. Cool 1-2 minutes and then invert onto waxed paper. Best if you serve them warm.
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