When my daughter came to visit last fall, she arrived just after sunrise—hair still in a messy bun and a craving for something warm, sweet, and nostalgic. While she unpacked her bags and filled the kitchen with chatter, I reached into the fridge and spotted a lonely roll of crescent dough, a small bag of pecans, and some brown sugar in the pantry.
The chill in the air, the slow hum of our old oven warming up, and the way the morning sun hit the counter—it all nudged me into making something simple, sticky, and satisfying.
These No-Fuss Sticky Buns weren’t passed down from my mother or scribbled in the corner of a stained recipe card. They were born of a moment. A moment that reminded me that some of the best dishes aren’t always planned—they just happen. And when they turn out like this—ooey-gooey with caramelized edges and buttery pecans—you make sure to write the recipe down. Now, every time the leaves start to turn or someone shows up hungry before breakfast, I pull out this quick recipe.
No yeast, no rising, no waiting. Just a baking dish, a swirl of cinnamon, and a little love.
Short Description
These quick and easy sticky buns are made with crescent dough, brown sugar, cinnamon, and pecans for a warm, gooey treat that’s ready in under 30 minutes—no yeast or waiting required!
Key Ingredients
- ½ cup packed light brown sugar, divided
- 3 tablespoons butter, melted, divided
- 1 tablespoon light corn syrup
- ¾ cup chopped pecans, divided
- 1 (8-ounce) package refrigerated crescent roll dough
- 1 teaspoon ground cinnamon
Tools Needed
- 8-inch square baking dish
- Mixing bowl
- Pastry brush
- Sharp knife
- Measuring spoons and cups
- Rubber spatula
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Coat an 8-inch square baking dish with cooking spray for easy cleanup.
Step 2: Make the Sticky Base
In a small bowl, mix together ¼ cup brown sugar, 2 tablespoons melted butter, and corn syrup until smooth. Spread this mixture evenly across the bottom of your prepared dish. Sprinkle ½ cup of chopped pecans on top.
Step 3: Prepare the Dough
Unroll the crescent roll dough onto a clean surface and press the seams together to form one large rectangle. Use your fingers or a rolling pin to lightly flatten and seal the edges.
Step 4: Add the Filling
Brush the dough with the remaining 1 tablespoon of melted butter. Sprinkle evenly with the remaining ¼ cup of brown sugar, ground cinnamon, and the remaining ¼ cup of chopped pecans.
Step 5: Roll and Slice
Starting from the wide end, gently roll the dough jelly roll-style into a log. Slice into 9 equal pieces using a sharp knife and place each one cut-side down into the prepared baking dish.
Step 6: Bake
Bake for 18–20 minutes, or until the tops are golden and the dough is puffed. The sugary base should be bubbling gently around the edges.
Step 7: Invert and Serve
Immediately after removing from the oven, place a serving platter over the baking dish and carefully invert. Let the buns cool slightly before serving warm.
Why You’ll Love This Recipe
– No yeast or rise time—perfect for spontaneous cravings
– Buttery, caramelized bottom with a tender, cinnamon-swirled center
– Crescent dough makes it quick and foolproof
– Great for brunch, holidays, or cozy weekends
– Easily customizable with different nuts or dried fruit
Mistakes to Avoid & Solutions
1. Not sealing the dough properly
If seams aren’t pinched together well, the rolls can unravel during baking. Use your fingers to press and smooth out the dough thoroughly.
2. Skipping the inversion step
Waiting too long to flip the buns may cause the sticky layer to harden and stick to the pan. Invert within 1–2 minutes of removing from the oven.
3. Overbaking the buns
Watch closely at the 18-minute mark. Overbaking can make the edges tough. The tops should be golden, and the bottoms should be bubbling.
4. Uneven slicing
Try to cut equal-sized rolls to ensure even baking. Use a sharp, non-serrated knife for clean cuts.
5. Letting the filling spill out
Roll the dough gently and avoid overstuffing. Keep the filling within ¼ inch of the edges to prevent leaks.
Serving and Pairing Suggestions
These sticky buns are best served warm, fresh from the oven. Pair with:
– Freshly brewed coffee or spiced chai
– A dollop of vanilla Greek yogurt on the side
– Fresh fruit like orange slices or berries
– Maple-glazed bacon for a sweet-savory combo
– A brunch spread with quiche, fruit salad, and scrambled eggs
Serve family-style on a platter or individually plated with a drizzle of maple syrup.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap each bun in plastic wrap and store in a zip-top freezer bag for up to 2 months.
Reheat: Microwave for 20–30 seconds or warm in a 300°F oven for 8–10 minutes. Add a pat of butter to refresh the glaze.
Avoid dryness: Cover with foil during reheating to keep them soft and moist.
FAQs
1. Can I make these sticky buns the night before?
Yes! Assemble them in the baking dish, cover tightly with foil, and refrigerate overnight. Bake the next morning as directed.
2. What can I use instead of crescent roll dough?
Puff pastry or pre-made pizza dough works, though texture and flavor will vary. Crescent dough gives the softest, flakiest result.
3. Are they very sweet?
They’re sweet, but not overly sugary. You can reduce the brown sugar by 1–2 tablespoons if you prefer a lighter flavor.
4. Can I add raisins or dried cranberries?
Absolutely. Add ¼ cup along with the pecans in the filling for extra texture and tang.
5. How do I prevent them from sticking to the pan?
Use a good coating of non-stick spray and invert while still warm to avoid hardened sugar sticking to the dish.
Tips & Tricks
Let the melted butter cool slightly before brushing onto the dough—it spreads more evenly.
For extra gooey buns, add an extra drizzle of corn syrup to the bottom layer.
Use a serrated knife for cleaner cuts through the rolled dough.
Toast the pecans beforehand to enhance their nutty flavor.
Line your baking dish with parchment for easy flipping and cleanup.
Recipe Variations
1. Maple-Walnut Sticky Buns
Swap corn syrup for maple syrup and pecans for chopped walnuts. The flavor is deeper and more earthy. Everything else stays the same.
2. Apple Cinnamon Sticky Buns
Add ½ cup finely diced apples to the filling layer before rolling. Bake 3–5 minutes longer. A little extra cinnamon complements the fruit beautifully.
3. Chocolate Pecan Rolls
Sprinkle ¼ cup mini chocolate chips along with the brown sugar filling. Reduce pecans to ½ cup total to avoid overcrowding.
4. Orange Glazed Sticky Buns
Add 1 teaspoon orange zest to the filling. After baking, drizzle with a quick glaze made from ½ cup powdered sugar and 1 tablespoon orange juice.
5. Savory Twist
Omit sugar and cinnamon. Fill with sautéed mushrooms, cheese, and herbs for a savory breakfast roll.
Final Thoughts
These No-Fuss Sticky Buns will make you slow down, pour an extra cup of coffee, and share a quiet moment with someone you love. Just a few good ingredients, a warm oven, and a little time. The first bite is tender, nutty, and sweet—like a cozy morning wrapped in pastry.
It’s those in-between moments, like a visit from someone you’ve missed or a chilly morning craving something homemade, that make recipes like this stick with you. I’ve made these buns on quiet weekends, snowy mornings, and even for book club brunches—and each time, they disappear faster than I can flip them.
No-Fuss Sticky Buns
Print ThisIngredients
- ½ cup packed light brown sugar, divided
- 3 tablespoons butter, melted, divided
- 1 tablespoon light corn syrup
- ¾ cup chopped pecans, divided
- 1 (8-ounce) package refrigerated crescent roll dough
- 1 teaspoon ground cinnamon
Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C) and spray an 8-inch square baking dish with cooking spray.
Step 2: Make the Sticky Base
Mix ¼ cup brown sugar, 2 tbsp melted butter, and corn syrup in a bowl. Spread in the dish and top with ½ cup chopped pecans.
Step 3: Prepare the Dough
Unroll crescent dough and press seams to form a rectangle. Lightly flatten if needed.
Step 4: Add the Filling
Brush with remaining 1 tbsp butter, then sprinkle with ¼ cup brown sugar, cinnamon, and ¼ cup pecans.
Step 5: Roll and Slice
Roll up from the wide end into a log. Slice into 9 pieces and place cut-side down in the dish.
Step 6: Bake
Bake 18–20 minutes, until golden and puffed with bubbling edges.
Step 7: Invert and Serve
Immediately invert onto a serving platter. Let cool slightly and enjoy warm.
