These easy sticky buns use refrigerated Pillsbury cinnamon rolls, brown sugar, butter, and pecans to make a gooey, caramel-topped breakfast treat without mixing or kneading dough. The rolls bake in a quick homemade syrup, then are inverted so the warm topping coats each bun.
Ingredients
- 1 can (about 17.5 oz / 496 g) refrigerated Pillsbury cinnamon rolls, with icing packet (8 rolls)
- 4 tablespoons (57 g) unsalted butter
- ½ cup (110 g) packed light brown sugar
- 2 tablespoons (30 ml) light corn syrup
- 1 tablespoon (15 ml) water
- ½ cup (55 g) chopped pecans
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) square baking pan or a similarly sized round cake pan. Set it on a rimmed baking sheet to catch any syrup that bubbles over. Keep the cinnamon rolls chilled until you are ready to arrange them.
- Make the sticky topping. Melt the butter in a small saucepan over medium-low heat, or in a microwave-safe bowl in short bursts. Stir in the brown sugar, corn syrup, water, cinnamon, and salt. Heat gently, stirring, just until the sugar is moistened and the mixture looks glossy, about 1 to 2 minutes. It does not need to boil or turn into a hard caramel.
- Build the pan. Pour the warm sugar mixture into the prepared pan and spread it over the base. Sprinkle the pecans evenly across the syrup. Separate the rolls and place them cinnamon-side up in the pan, leaving a little room between them for expansion. If the rolls are touching, that is fine; they will bake together.
- Bake until golden. Bake for 23 to 27 minutes, following the package’s baking guidance if it differs. The rolls should be puffed and golden on top, and the centers should no longer look raw or doughy. If the tops brown before the centers are done, loosely tent the pan with foil for the remaining bake time. Avoid relying on the topping’s bubbling as the only sign that the dough is baked.
- Rest briefly, then invert. Set the pan on a heat-safe surface for 3 to 5 minutes. Do not leave it much longer: the syrup can firm up and make the buns stick. Wear oven mitts, place a large plate or serving platter over the pan, and carefully flip the two together, keeping your hands and face clear of hot syrup. Lift the pan slowly. If a few pecans or bits of topping stay behind, spoon them over the buns.
- Add the icing and serve. Let the buns cool for another 5 to 10 minutes so the topping settles, then drizzle with the icing packet. Serve warm. The syrup remains very hot just after baking, so take care when serving to children.
Tips
- Use the right pan size. An 8-inch square pan keeps the rolls close enough to rise together and gives the topping good coverage. A much larger pan can spread the syrup too thin and cause the edges to overbrown.
- Watch the dough, not just the clock. Refrigerated roll brands and ovens vary. Start checking near 23 minutes and use the package directions as a guide; the center rolls should look fully puffed and baked through.
- Make a nut-free batch. Leave out the pecans, or replace them with an equal amount of toasted pumpkin seeds if appropriate for your guests. The topping will be less crunchy without nuts.
- Invert while the topping is still warm. A short rest lets the syrup settle, while a long rest can make it seize in the pan. If it does stick, gently warm the pan on a low burner for a few seconds or set it over warm water, then try again carefully.
Serving Suggestions
Serve the buns warm for breakfast or brunch, alongside fresh fruit, yogurt, or scrambled eggs. They are rich and sweet, so one bun per person is often a satisfying portion; offer extra fruit or plain coffee to balance the sticky topping. For a dessert-style plate, add a small scoop of vanilla ice cream after the buns have cooled slightly. Set them out on a platter and provide a spoon for any syrup that gathers in the pan.
Variations
Use walnuts: Swap the pecans for chopped walnuts in the same quantity for a slightly earthier, softer crunch. Add a little spice: Increase the cinnamon to ½ teaspoon, or add a pinch of ground nutmeg or cardamom. Make it citrusy: Stir 1 teaspoon of finely grated orange zest into the topping before pouring it into the pan. Skip the corn syrup: Replace it with 2 tablespoons (30 ml) honey or maple syrup. The flavor will be more pronounced and the topping may be a little less smooth. For the simplest version, omit the nuts and keep the brown-sugar topping as written.
Storage and Reheating
Sticky buns are best the day they are baked. Refrigerate leftovers within 2 hours of baking, in a covered container, and use them within 3 to 4 days. The topping firms as it chills. To reheat one bun, microwave it on a microwave-safe plate for about 15 to 25 seconds, checking and adding short bursts until warm. For several buns, cover loosely with foil and warm in a 300°F (150°C) oven for about 8 to 12 minutes. Do not leave baked buns at room temperature for more than 2 hours; discard any that have been left out longer.
Frequently Asked Questions
Can I use Pillsbury Grands cinnamon rolls?
Yes, but larger rolls need more space and may take longer to bake. Use a pan that holds them without crowding, and check the package directions and centers for doneness rather than relying on the timing for standard-size rolls.
Do I need to thaw the cinnamon rolls first?
No. Start with refrigerated, unbaked rolls straight from the can. If they sit at room temperature while you prepare the topping, that is fine, but do not use frozen rolls unless their package specifically gives thawing and baking instructions.
Can I prepare sticky buns the night before?
For the best rise and texture, bake them just before serving. You can measure the topping ingredients and chop the nuts the night before, but avoid assembling unbaked rolls in the syrup and holding them overnight unless the dough package provides a suitable make-ahead method.
Why are the centers still doughy?
The pan may be too small or the oven may run cool, and rolls can brown on top before the middle is baked. Return the pan to the oven for a few minutes, loosely covered with foil if needed, and check the center rolls again.
Can I make these without pecans?
Yes. Omit them for a smooth, nut-free topping, or use chopped walnuts. If serving someone with a nut allergy, check the dough and icing labels and prevent cross-contact with utensils, pans, and ingredients.
Should I pour the icing on before or after turning out the buns?
Turn the buns out first, then drizzle on the icing. That keeps the icing from melting into the syrup while baking and lets you distribute it over the exposed tops.
Related
- What Is Chakalaka Made Of? Ingredients and Origins
- Couscous Cooking Instructions for Fluffy Grains
- Couscous Low-Calorie Meals with Chickpeas and Vegetables
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).