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Easiest Sticky Buns

Incredibly easy and fuss-free sticky buns that deliver all the gooey, nutty, caramelized goodness you crave. Perfect for a lazy brunch, a special treat, or a last-minute dessert.
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Prep Time 10 minutes
Cook Time 25 minutes

Equipment

  • 9x13 inch baking pan Metal is preferred for even heat distribution.
  • Small bowl
  • Whisk
  • Separate bowl
  • Fork
  • Serving plate
  • Airtight container For storage.
  • Microwave Optional, for warming leftovers.

Ingredients
  

Sticky Bun Topping

  • 0.75 cup brown sugar 150g, for caramelization
  • 0.5 cup unsalted butter, melted 1 stick / 113g, for a rich base
  • 0.5 cup pecans, coarsely chopped 54.5g, for nutty crunch (walnuts also work)

Rolls

  • 2 tubes crescent rolls 8-count each, seamless or perforated
  • 0.5 cup unsalted butter, softened 1 stick / 113g, for spreading
  • 0.5 cup light brown sugar, packed 100g, for sweet, cinnamony core
  • 1 tablespoon ground cinnamon for irresistible flavor

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a small bowl, whisk together the melted butter, brown sugar, and chopped pecans for the topping. Spread this mixture evenly across the bottom of a 9x13 inch baking pan.
    0.75 cup brown sugar
  • Carefully unroll the crescent dough and separate the triangles.
    0.75 cup brown sugar
  • In a separate bowl, combine the softened butter, packed light brown sugar, and cinnamon, mashing with a fork to create a spreadable paste.
    0.75 cup brown sugar
  • Spread a thin, even layer of the cinnamon sugar mixture onto the wide part of each crescent roll triangle.
    0.75 cup brown sugar
  • Starting from the widest end, roll up each triangle tightly.
  • Place the rolled-up dough seam-side down, nestled together in the prepared baking pan on top of the pecan mixture.
    0.75 cup brown sugar
  • Bake for 20-25 minutes, or until golden brown and puffed up.
  • Immediately invert the pan onto a serving plate to allow the caramel to ooze over the buns. Be careful, the pan and topping are hot!

Notes

For best results, ensure butter is properly softened for the filling. Avoid overfilling to prevent unrolling during baking. Topping and filling can be prepped a day ahead. Immediate inversion after baking is crucial for the caramel.