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!

Sticky Bun on a White Plate

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…)

Picking up a Rolled and Unbaked Sticky Bun

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

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

Sticky Buns vs. Caramel Rolls

As I stated earlier, one big difference between sticky buns and caramel rolls is the nuts, most commonly pecans. You might be wondering, 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. 

Sticky Buns on a Platter Right Out of the Oven

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

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4.84 from 6 votes

Easy Sticky Buns

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Easy Sticky Buns is crescent roll dough filled with a cinnamon-sugar mixture, rolled up, and baked in a nutty, sweet, buttery topping


Sticky Bun Topping

  • ¾ cup (150 g) brown sugar
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • ½ cup (54.5 g) coarsely chopped pecans


  • 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


  • Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

Sticky Bun Topping

  • In a bowl, combine the melted butter and brown sugar. Pour it into the prepared baking dish, spreading it out evenly.
  • Top the butter and brown sugar with the chopped pecans.


  • Working on a clean work surface, roll out both tubes of dough. Position the second sheet of dough directly next to the first sheet, creating a large square of dough. Combine the sheets of dough so that no seams are seen.
  • Spread the butter evenly over the dough.
  • In a small bowl, combine the brown sugar and cinnamon. Mix well.
  • Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.
  • 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.
  • Bake for 25-30 minutes, or until the tops are golden brown.
  • Flip the baked rolls onto a large cookie sheet or sheet pan.
  • Serve warm.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. If you use your homemade crescent roll dough, do you need to let it rise a second time (after rolling) before baking? Thanks!

  2. 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!

      1. The recipe says place the rectangles of dough next to each other, making a square. I assume that is what you do and not one on top of the other.
        Anyway, genius for a quick way to make sticky buns!

  3. 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.

  4. The j at ructions for cutting the dough are not at all clear. Do you put one sheet of dough on top of the other and roll into one combined sheet??? How big should the finished sheet be??

    Please explain. Or, at lest show a picture of what to do.

  5. I am confused about the dough process. Not sure how you roll out the dough? I interpret the instructions to say, place one layer on top of the other making sure the factory cuts ( for the individual crescents) do not line up with the second layer?

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