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.
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 20 minutesminutes
Servings: 8buns
Calories: 161kcal
Ingredients
1roll refrigerated cinnamon rolls, 8 count I prefer Pillsbury
15oz.container caramel pecan frosting
additional chopped pecanscompletely optional
Your favorite powdered sugar glazeif 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!