These mini pecan sticky buns recipe are made with frozen bread dough filled with cinnamon sugar, and baked upside down in a mini muffin pan with a buttery nutty topping that caramelizes as they bake.
You’ll love how these taste like they came straight from a bakery, without the hassle of making dough from scratch.
Check out my full collection of best cinnamon rolls made with Rhodes Frozen Bread for more delicious ideas.
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Recipe at a Glance
Prep: 20 min | Cook/Bake: 15 min | Difficulty: Easy
What it is: This recipe for a single serving pecan sticky bun made with frozen bread dough, filled with cinnamon sugar, and baked in a mini muffin pan over a rich brown sugar pecan topping that caramelizes as they bake.
Why you’ll love it: This recipe is simple to prep, delivers bakery-style results, and makes the perfect bite-sized treat for brunch or dessert.
How to make it: Roll out thawed bread dough, add the cinnamon sugar filling, slice, and place in muffin tins over the pecan mixture. Bake until golden and bubbly, then flip to reveal gooey, sticky perfection.
👉 Click HERE to grab my Cinnamon Rolls eBook—packed with easy, mouthwatering recipes that transform simple rolls into irresistible treats!
Table of Contents
- Recipe at a Glance
- Why I love using Rhodes Frozen Bread Dough for this recipe
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Kitchen Tool Spotlight
- How to Make the Pecan Topping
- Insider Tips from My Kitchen to Yours
- Storage and Serving Tips
- More Rhodes Cinnamon Rolls Recipes
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Recipe FAQ's
- 💬 Comments
Why I love using Rhodes Frozen Bread Dough for this recipe
I love using Rhodes Frozen Bread Dough because it gives that homemade flavor and fluffy texture without the extra work of making dough from scratch.
You’ll love this recipe too because it’s simple, reliable, and delivers bakery-style mini pecan rolls with very little effort.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Substitute the dough: Replace the frozen bread dough with pizza dough (store-bought or homemade) for a thinner, crispier texture.
Switch the nuts: Use chopped walnuts, almonds, or hazelnuts instead of pecans for a different flavor and crunch.
Ready to Bake Rolls: If you want an even easier option, check out my How to Bake Rhodes Cinnamon Rolls.
Love this recipe? Try my Full-Size Pecan Sticky Buns with Frozen Bread Dough for a traditional version baked in a casserole dish.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Turn the dough out onto a piece of parchment paper and use a rolling pin to roll it into a 24-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the brown sugar and cinnamon mixture on top.
Step 2: Starting at one end begin rolling the dough up tightly. Making sure you tuck the ends under and pinch close.
Step 3: Since we're making mini pecan cinnamon rolls, I sliced the roll into ½ to one inch slices. I was able to get 24 cinnamon rolls.
Kitchen Tool Spotlight
For easy slicing, an electric knife works best, but if you don’t have one, a serrated knife will do the job just as well!
Humbee, 8 inch Bread Knife Serrated Knife Wave Edge Black
Reemix Electric Knife, Z3042 Electric Knife Set for Carving Meats, Poultry, Bread, Crafting Foam & More, 2 Blades for Meats & Bread, Fork Included (White)
Step 4: Let the dough rest on a piece of parchment paper while you prepare the pecan topping.
How to Make the Pecan Topping
Step 5: In a small saucepan, melt the butter with brown sugar, milk, syrup, and a pinch of salt over medium heat, stirring until it gently simmers for about a minute. Remove from heat, stir in the chopped pecans, and spoon about a tablespoon of the mixture into each well of the greased mini muffin pan. Any extra can be reheated and drizzled over pancakes or waffles.
Step 6: Place the tray of mini cinnamon rolls in a preheated 375°F oven for about 12 to 15 minutes or until golden brown.
Step 9: Carefully remove the mini pecan cinnamon rolls from the muffin pan and place them on a serving tray inverted. You want the pecan topping to be on the top.
Insider Tips from My Kitchen to Yours
✔️ DO lightly grease it to help the mini cinnamon rolls release easily after baking.
❌ DO NOT overfill each cup with pecan topping, or it may bubble over and burn before the rolls are done.
Storage and Serving Tips
Refrigerate: Store leftover sticky buns in an airtight container for up to 3 days. Warm slightly before serving for the best texture.
Freezer: Freeze baked buns in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Tips: Enjoy warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra treat.
More Rhodes Cinnamon Rolls Recipes
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📖 Recipe Card
Mini Pecan Sticky Buns Recipe
Video
Ingredients
- 1 loaf Rhodes Frozen Bread Dough defrosted
- ½ cup brown sugar light or dark
- ¼ softened butter
- 2 teaspoons ground cinnamon
- 2 cups chopped pecans
- ½ cup butter
- ⅔ cup brown sugar
- ¼ cup milk
- ⅓ cup pure maple syrup
- ¼ teaspoon salt
Method
- Turn the dough out onto a piece of parchment paper. Using a rolling pin, roll into a rectangle about 24 inches long.
- Spread the softened butter on top of the dough.
- Combine the brown sugar and ground cinnamon together. Then sprinkle it on top of the dough.
- Starting at one end begin rolling the dough up tightly. Making sure you tuck the ends under and pinch close.
- Slice the roll into ½ to one inch slices. You should be able to get 24 mini rolls. Place the rolls on a sheet of parchment paper to rest while you prepare the pecan topping.
- Combine the butter, brown sugar, milk, syrup and salt into a small saucepan over medium heat. Allow the mixture to simmer for a minute while stirring constantly.
- Remove from heat and stir in the chopped pecans.
- Now put about a tablespoon of the mixture into each of the wells of the mini muffin pan that’s been sprayed with non-stick baking spray.
- Place a mini roll into each muffin pan well on top of the pecan filling.
- Place the tray of mini cinnamon rolls in a preheated 375°F oven for about 12 to 15 minutes or until golden brown.
- Remove from the oven and allow to cool for a few minutes.
- Carefully remove the mini pecan cinnamon rolls from the muffin pan and place them on a serving tray inverted. You want the pecan topping to be on the top.
Nutrition
Notes
How to Defrost Rhodes Frozen Bread Dough:
- The night before, remove the 2 loaves of bread from the freezer and place in a covered plastic container that has a little flour sprinkled on the bottom. We don’t want the dough to stick while it’s defrosting.
- Place the container in the refrigerator overnight so it defrosts completely.
Note:
- You most likely will have some of this mixture left over, don’t worry! It tastes great warmed up on top of pancakes of waffles.
- I used a small teaspoon to help remove the rolls from the muffin pan.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Cinnamon rolls are not as dense as a sticky bun. They also have a cream cheese frosting while sticky buns have a lot of nuts.
Place the frozen dough on a plate and cover with plastic wrap. But first you should spray the plate and the plastic wrap with non-stick baking spray so the dough doesn’t stick as it defrosts. Microwave the dough on high for 25 seconds. Remove the dough, flip and return to the microwave for another 25 seconds. You can also use the defrost setting for 3 to 5 minutes.
This recipe has been updated since it first appeared in 2021.
Kerryanne says
Lois, these cuties look so delicious!!
Thank you for sharing your recipe at Create, Bake, Grow & Gather this week.
I'm delighted to be featuring your mini pecan cinnamon rolls recipe at today's party and pinning too.
Estelle Forrest says
This is such a great recipe. Thanks for linking it up on the #HomeMattersParty. I hope you will come back again this week to check out your feature!
Joanne says
These look just like a roll that one of our local restaurants serve.
CARRIE GUIN says
these look awesome! going to make larger rolls and use the pecan mixture on them!
Lois says
Thank you so much for the 5-star review! I do have a recipe very similar to the mini pecan cinnamon rolls but they're regular sized rolls: https://walkingonsunshinerecipes.com/pecan-sticky-buns-with-frozen-bread-dough/ Let me know if you try this recipe too!
JoAnn R Peterson says
How do I adapt this recipe to only make 12 regular size rolls, not mini?
Lois says
Simply slice the "log" into 12 even slices instead of the 24 as shown in the photo. Enjoy!
Lisa F says
I wonder if these could be frozen for a few weeks after being made ?
Lois says
Yes! I have freezing tips for cinnamon rolls in this post here: https://walkingonsunshinerecipes.com/freezer-friendly-cinnamon-rolls/