Easy Caramel Pecan Sticky Buns

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If you are in the mood for some sticky buns but don’t want to spend the time making your own dough, I have an easy and incredibly delicious recipe for you to try. These caramel pecan sticky buns are stuffed with caramel, rolled in cinnamon and brown sugar, and topped with pecans and maple syrup. It’s sure to be your new favorite sticky bun recipe. All you need are seven ingredients and room in your belly. These caramel pecan sticky buns never last long in my house. When I shared a sneak peek on Instagram last week, I had so many DMs asking for the recipe. I can honestly tell you that they taste even better than they look (and I think they are pretty yummy looking).

Can I use any refrigerated biscuit dough?

Absolutely! You can use whatever you can find in your local grocery store. I have found that Grands biscuits work the best as they are the perfect amount of dough to fit around the caramel.

What type of caramel pieces should I use?

I use Kraft baking caramels. They are individually wrapped and each package includes enough to make these caramel pecan sticky buns twice (and leave a few to share with the kids). 

What is the easiest way to melt the butter?

I put the butter into a small ball and microwave it in 20-second intervals until it’s almost completely melted. Then I stir it until the rest melts. You don’t want the butter to be too hot, so make sure to do this first so it gives the butter time to cool a bit.

What if I don’t like caramel?

You don’t have to stuff them. You can make this recipe by just forming each biscuit half into a ball and skipping the caramel step. They are still incredibly delicious!

Can I freeze these caramel pecan sticky buns?

If I’m being totally honest, we’ve never had any leftovers, so I haven’t had to freeze them. I would think that the caramel would get incredibly hard in the freezer. I would instead, cover with foil and put them in the refrigerator until you’re ready to heat them up to eat them again. 

What’s the best way to serve these?

I allow these caramel pecan sticky buns to sit for 5 minutes and then I serve them warm. You need to be careful because the caramel will be very hot so if you serve them straight out of the oven, you may burn your mouth. 

What’s the difference between cinnamon rolls and sticky buns?

Cinnamon rolls are usually rolled flat, topped with cinnamon, rolled up, and cut into round pieces. They are many times topped with white runny icing. Cinnamon rolls do not usually have nuts. Sticky buns are usually baked with the toppings on the bottom and then flipped over after they are done so that the toppings wind up on top. This is done so that the toppings don’t burn. You may notice that I didn’t make my caramel pecan sticky buns like that. I actually prefer to put the toppings on top so that the pecans get a bit toasted. If you’d like, you can make these the traditional way as well. While I haven’t made them like that, I am sure that they will still be just as delicious! I’ve tried to show the steps in the photos above for you, to make it a bit easier to make these caramel pecan sticky buns.

1. Pop open your biscuit can, separate each biscuit, and cut them in half.
2.  Take one of the halves, roll into a ball and flatten.
3. Place one of the caramel squares in the center of the dough.
4. Form a ball around the caramel. Make sure to pinch together all of the open spaces and smooth them out.
5. Repeat steps with all of the dough halves and caramel pieces.
6. Roll one of the balls of dough in melted butter.
7. Immediately roll into the cinnamon and sugar mixture, covering it completely.
8. Place the covered ball of dough into the greased baking dish. Repeat until the baking dish is filled with 16 balls of dough.
9. Add the pecans to the remaining cinnamon and sugar mix and mix until combined. Cover the balls of dough evenly with the pecan and sugar mix.
10. Drizzle maple syrup throughout the top of the sticky buns and bake.

Easy Caramel Pecan Sticky Buns

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