Sticky Buns with Pecans
These ooey-gooey sticky buns are perfect for a sweet start to the day or an impressive dessert.
Servings: 10
Ingredients
- 20 frozen rolls (Rhodes or similar) still frozen
- 1 cup chopped pecans
- ½ cup 1 stick unsalted butter
- ¾ cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Grease a 9×13-inch baking dish (or bundt pan if you want a round pull-apart loaf).
- Arrange rolls: Place the frozen rolls evenly in the pan.20 frozen rolls (Rhodes or similar)
- Make the caramel mixture: In a small saucepan, melt butter with brown sugar, cream, cinnamon, heavy cream, and salt over medium heat.½ cup 1 stick unsalted butter, ¾ cup packed brown sugar, ½ cup heavy cream, 1 teaspoon cinnamon, ¼ teaspoon salt
- Stir until smooth and slightly thickened (about 3–4 minutes). Then, fold in the pecans.1 cup chopped pecans
- Pour and cover: Pour the warm caramel mixture evenly over the frozen rolls.
- Cover loosely with plastic wrap that’s been sprayed with nonstick spray.
- Rise: Let rise in a warm place for about 3-4 hours, or overnight in the fridge, until rolls double in size.
- Bake: Preheat oven to 350°F. Bake uncovered for 25–30 minutes, or until golden brown and cooked through in the center.
- Invert and serve: Let rest for 5 minutes, then carefully invert onto a serving platter while still warm so the caramel drips down.
Video
Notes
- Optional: Sprinkle dry pudding mix over the rolls before pouring the caramel mixture.
Nutrition
Calories: 260kcal | Carbohydrates: 18g | Protein: 1g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 139mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.4mg
