Pecan Sticky Buns

Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Breakfast
Cuisine American
Servings 5 Buns


  • 5 ceramic or glass ramekins, 4-1/2 in round


  • 1-1/4 C pecan halves
  • 1/2 C brown sugar
  • 1/4 C butter 57 grams
  • 1/4 C dark corn syrup
  • 1/8 C cream
  • 1 pkg Ready-to-Bake Cinnamon Rolls, Refrigerated Dough (5 in a pack) Pillsbury Grands or Annie's Organic


Roast Pecans

  • Preheat oven to 325 F
  • Roast pecans on a cookie sheet in oven for 7 minutes. Set aside to cool.
  • Prepare 5 ramekins by oiling or spraying with non-stick coating.
  • Distribute pecans among the ramekins.

Make Caramel

  • Mix together brown sugar, butter, corn syrup and cream in a small heavy saucepan.
  • Bring to a slow boil and cook to 240F (soft ball stage).
  • Pour the caramel over the pecans in the ramekins.
  • Place a prepared cinnamon roll on in each ramekin on top of caramel pecan mixture.
  • Bake at 350F for 30 minutes
  • Remove from oven and cool for 10 minutes
  • While still quite warm, turn ramekins over onto parchment paper. They will be hot. Use a spatula to pile the dripping nuts back on top of the rolls if they fall off.
  • Cool and eat or store in an airtight container.