Easy Sticky Buns

filed under: Bread · Breakfast on April 1, 2022

Easy Sticky Buns is crescent roll dough filled with a cinnamon-sugar mixture, rolled up, and baked in a nutty, sweet, buttery topping. If you have more time and love baking from scratch, be sure to try my Pecan Sticky Buns!

Easy Sticky Buns

If you don’t have time to make sticky buns from scratch, then this recipe is for you! It starts with store-bought crescent roll dough (that is my homemade recipe!) and then ends with the sweet and sticky flavor and texture you would expect from a caramel roll. And, of course, I couldn’t leave out the pecans, which is one piece of the recipe that differentiates sticky buns from caramel rolls. There is no rise time needed, so you could get a batch made in no time. (Well, in about 30 minutes or so…)

Sticky Bun on a White Plate

Sticky Buns Ingredients

There are two parts to this recipe–the topping and the rolls.

Topping: The topping, which starts at the bottom of the pan, is made with brown sugar, unsalted butter, and pecans.

Nuts: As stated above, nuts are pretty standard on sticky buns. However, you could leave them out if preferred, or try the rolls with a different kind of nuts like walnuts or even almonds.

Filling: A buttery, cinnamon-sugar filling is brushed and sprinkled on the rolled-out dough. Just like a traditional cinnamon roll

Picking up a Rolled and Unbaked Sticky Bun

Sticky Buns Topping

The topping, which starts at the bottom of the pan, ends up being the gooey topping after the rolls are baked and flipped. Pecans give the rolls a nutty crunch.

To make the topping, first, mix together the melted butter and brown sugar. Next, pour that mixture into the bottom of a 9×13-inch baking dish. Then, sprinkle the chopped pecans over the topping. Set the pan aside as you roll out the dough.

Steps for Making Easy Sticky Buns with Sauce in a Casserole and then Adding the Cut Rolls on Top



How to Make Easy Sticky Buns

With the topping in the baking dish, it’s time to get the rolls assembled, cut, and nestled into the topping. To do this, roll out the tubes of crescent roll dough. Combine the rolled-out dough into one large sheet of dough.

Next, spread the butter over the top of the dough. Then, sprinkle the brown sugar and cinnamon mixture evenly over the butter. Working from the long edge, roll up the dough into a log.

Slice the roll into 12 equal-sized sections and place each section into the baking dish. Bake the rolls for 25-30 minutes, or until the tops of the rolls are golden brown. Finally, after removing the sticky buns from the oven, flip the rolls over onto a large baking sheet or sheet pan. Serve warm.

Sticky Buns on a Platter Right Out of the Oven

What is the Difference Between Sticky Buns and Caramel Rolls?

As I stated earlier, one big difference between sticky buns and caramel rolls is the nuts, most commonly pecans. You might wonder what is the difference between sticky buns and cinnamon rolls? Cinnamon rolls do not need to be inverted out of the pan because they are not made with caramel sauce. They are often topped with a cream cheese glaze and do not contain nuts. 

How to Slice Sticky Buns with Dental Floss

After rolling all the goodness up into rolls, sometimes it’s hard to slice them into individual-sized rolls without smooshing them. If the knife you are using is not sharp enough, that can lead to the squishing of the rolls before they are baked. A great method to save you from frustration is dental floss! Yep, dental floss.

To use dental floss, first, make sure it is plain (not flavored) floss. Slide a long piece of floss underneath the rolled-up rolls and wrap the floss around the roll about 2 inches in. Pull to slice through the roll. Continue this method every two inches or so. Now, don’t forget to go floss your teeth, but use a new piece of floss!

One Sticky Bun on a White Plate Slightly Unrolled

Looking for More Rolls?

Cinnamon Butterflake Rolls

Orange Monkey Bread

Cinnamon Roll Pull-Apart Bread

Air Fryer Cinnamon Roll

5 from 1 vote
Easy Sticky Buns
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Easy Sticky Buns is crescent roll dough filled with a cinnamon-sugar mixture, rolled up, and baked in a nutty, sweet, buttery topping

Course: Breakfast, Dessert
Keyword: Easy Sticky Buns
Servings: 12
Calories: 261 kcal
Author: Amanda Rettke--iambaker.net
Sticky Bun Topping
  • ¾ cup (150g) brown sugar
  • ½ cup (1 stick, 113g) unsalted butter, melted
  • ½ cup (54.5g) coarsely chopped pecans
  • 2 tubes (8-count each) crescent rolls
  • ½ cup (1 stick, 113g) butter, softened
  • ½ cup (100g) brown sugar
  • 1 tablespoon ground cinnamon
  1. Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.

Sticky Bun Topping
  1. In a bowl, combine the melted butter and brown sugar. Pour it into the prepared baking dish, spreading it out evenly.

  2. Top the butter and brown sugar with the chopped pecans.

  1. Working on a clean work surface, roll out both tubes of dough. Combine the sheets of dough so that no seams are seen.

  2. Spread the butter evenly over the dough.

  3. In a small bowl, combine the brown sugar and cinnamon. Mix well.

  4. Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.

  5. Working on the long edge, roll the dough into a log. Slice into 12 equal-sized pieces. Nestle each piece into the sticky topping in the pan.

  6. Bake for 25-30 minutes, or until the tops are golden brown.

  7. Flip the baked rolls onto a large cookie sheet or sheet pan.

  8. Serve warm.

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  • Melinda Ryan says:

    Sticky buns! I love sticky buns ❤️

  • Kathy Pry says:

    Made these for Easter breakfast, so easy and so delicious! Thank you for the great recipe!

  • Anne says:

    How big is the rectangle of dough before rolling? Confused on the combine part…on top of each other, end to end or long side to long side? Love the idea of an easy cinnamon bun recipe!

  • Cindy says:

    Trying this soon! Sounds easy and delicious. Way to go Amanda!

  • Jayne Wolf says:

    I love Philadelphia Sticky Buns and was looking for a less-time consuming way to make them so I couldn’t wait to try this recipe.

    It was a little confusing how to connect the two rolls of crescent dough. A picture would have helped. Also, although I thought I had blended the seams of dough it still managed to split on me along the manufacturer’s perforations.

    After baking I let the pan rest for 10 minutes before flipping because I was worried about splashing the hot liquid all over. As it turns out this wasn’t a good idea since the liquid began to crystallize on top of the buns. Lesson learned.

    The crystallized butter/sugar gives an interesting texture but overpowers the sweet-to-dough ratio. Had I flipped the pan as instructed I likely would have avoided the crystalized butter/sugar effect but my clumsy self would have ended it up with 1st or 2nd degree burns. I know my limitations.

    No matter how hard I try whenever I roll the dough the goop always oozes out on the final roll of the dough. I leave about a .75” goop clearance around the dough edges. Do you leave more of a clearance in the last edge?

    Ultimately, I really like this recipe and I will make them again revising my technique somewhat.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.