Old fashioned sticky buns….everybody loves them, no doubt about it. With this recipe, quick caramel sticky buns are real simple, not to mention easy and fast. You can make 2-Ingredient Caramel Pecan Sticky Buns in minutes for your hungry family.
2-Ingredient Caramel Pecan Sticky Buns Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? ?
Warm, gooey Caramel Pecan Sticky Buns…..talk about heavenly.
Definitely in the warm cinnamon roll category, sticky buns are hard to resist. Just looking at them makes me salivate!
And now you can make caramel sticky buns the easy way – using just 2 ingredients that you likely already have on hand in your pantry and fridge.
This recipe takes caramel nut rolls to a whole new level at my house, especially since we are breakfast food fanatices.
We are the people that love to eat breakfast for dinner. Things like Easy Baked Ham and Egg Cups, Cowboy Breakfast Bites, and Make-Ahead Bacon, Egg and Cheese Biscuit Sandwiches….just to name a few. Breakfast is our gig!
What to Love About This Recipe –
- 2 ingredients.
- 5 minutes of prep.
- Bake and serve!
What Ingredients Do You Need to Make These Warm and Gooey Sticky Buns?
- 1 roll refrigerated biscuits, 8 count
- 1 container coconut-pecan frosting
- Extra chopped pecans, totally optional
Recipe Tips and Tricks for Making Caramel Pecan Rolls –
- Remember to always serve these rolls WARM. They are best served straight from the oven. To serve as leftovers, make sure you re-warm them in the microwave first.
- You can use any type of refrigerated cinnamon rolls in this recipe, including biscuits. I’ve done this in a pinch before (when I thought I had a roll of cinnamon roll and found that I didn’t) and nobody knew other wise.
- We never glaze these sticky buns, but know that is an option, if you prefer. They are completely awesome as is, in my opinion.
- Don’t invert these sticky buns immediately from the oven. Let the sticky buns set up for 1-2 minutes just so the ingredients don’t slosh around too much, causing an accident. Hot caramel sauce burns like crazy!
- The easiest way to invert the sticky buns onto a platter is to place a platter (inverted) over the top of the sticky bun pan, hot pads in hand. Grip both the platter and the pan together, then flip over.
Now, remove the sticky bun pan to see all the beautiful buns together on the platter – a sight to behold. If needed, use a spatula to remove any remaining caramel pecan frosting from the sticky bun pan. - If you’d like to double this recipe, switch to using a 9 x 13 pan, using the same steps. Keep in mind that a 9 x 13 pan is much harder to invert….though it can be done, especially if you happen to have an extra set of hands in the kitchen. Do be careful!
How to Make 2-Ingredient Sticky Buns in 3 Easy Steps
- Spread the coconut pecan frosting across the bottom of a greased deep-dish pie plate; top with the cinnamon rolls.
- Bake for 20-25 minutes of until cooked through out, golden brown, and bubbly on top.
- Remove from the oven and let rest for 1-2 minutes, then invert onto your favorite sticky bun platter. Serve and dig in.
More Favorite Recipes to Enjoy –
- Easy Sheet Pan French Toast Bake
- Speedy Cinnamon Rolls with Maple Frosting
- Country-Style Cinnamon Roll Bake
- Chocolate Peanut Butter Chip Muffins
- Wake-Up Sausage and Egg Breakfast Bake
- Honey-Bun Cake
- Caramel Fat Boy Brownies
- Homemade Jumbo Cinnamon Rolls …The Easy Way
Printable Caramel Pecan Sticky Bun Recipe
2-Ingredient Caramel Pecan Sticky Buns
Ingredients
- 1 roll refrigerated cinnamon rolls, 8 count I prefer Pillsbury
- 15 oz. container caramel pecan frosting
- additional chopped pecans completely optional
- Your favorite powdered sugar glaze if desired
Instructions
- Preheat the oven to 350 degrees F. (325 degrees F. if using a glass pie plate)
- In a 9-inch greased deep-dish pie plate, evenly spread the caramel pecan frosting over the bottom. If you opt to add extra chopped pecans to this recipe, sprinkle a few over the frosting, then place the cinnamon rolls on top of the frosting.
- Bake, the sticky buns, uncovered, for 20-25 minutes, or until the rolls are cooked throughout and golden brown on top.
- Remove the pan of sticky buns from the oven; after 1-2 minutes, invert the hot sticky buns onto a large platter or a large sheet of foil. Glaze with powdered sugar frosting, if desired. Serve at once.
Notes
- Remember to always serve these rolls WARM. They are best served straight from the oven. To serve as leftovers, make sure you re-warm them in the microwave first.
- You can use any type of refrigerated cinnamon rolls in this recipe, including biscuits. I’ve done this in a pinch before (when I thought I had a roll of cinnamon roll and found that I didn’t) and nobody knew other wise.
- We never glaze these sticky buns, but know that is an option, if you prefer. They are completely awesome as is, in my opinion.
- Don’t invert these sticky buns immediately from the oven. Let the sticky buns set up for 1-2 minutes just so the ingredients don’t slosh around too much, causing an accident. Hot caramel sauce burns like crazy!
- The easiest way to invert the sticky buns onto a platter is to place a platter (inverted) over the top of the sticky bun pan, hot pads in hand. Grip both the platter and the pan together, then flip over. Now, remove the sticky bun pan to see all the beautiful buns together on the platter – a sight to behold. If needed, use a spatula to remove any remaining caramel pecan frosting from the sticky bun pan.
- If you’d like to double this recipe, switch to using a 9 x 13 pan, using the same steps. Keep in mind that a 9 x 13 pan is much harder to invert….though it can be done, especially is you happen to have an extra set of hands in the kitchen. Do be careful!
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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These look really easy to make , and will taste awesome. I’m going to make these over the weekend!
Hi Kellie – please let me know if you make these. I’d love to have more feedback on this recipe!
Chef Alli