Pecan Sticky Buns with Frozen Bread Dough

5 from 3 votes

Soft pecan sticky buns made with frozen bread dough and topped with a homemade caramel pecan sauce. An easy shortcut recipe perfect for breakfast, brunch, or special occasions.

Prep Time30

Cook Time30

Rise Time30

Total Time1 30

Course: Breakfast

Cuisine: American

Keyword: Pecan Sticky Buns with Frozen Bread Dough

Servings: servings

Calories: 432kcal

Author: Lois

Equipment

Ingredients

For the Cinnamon Rolls:

1 loaf Rhodes Frozen Bread Dough, defrosted
½ cup brown sugar, light or dark
¼ cup softened butter
2 teaspoons ground cinnamon

For the Pecan Topping:

2 cups chopped pecans
½ cup butter
⅔ cup brown sugar
¼ cup milk
⅓ cup pure maple syrup
¼ teaspoon salt

Instructions

Turn the dough onto a sheet of parchment paper. Using a rolling pin, roll it into a rectangle about 24 inches long.
Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture over the buttered dough.
Starting at one end, roll the dough up tightly, tucking in the ends and pinching to seal.
Slice the roll into ½- to 1-inch sections—you should get about 12 buns. Place them on a sheet of parchment paper for about 30 minutes to rise while you prepare the pecan topping.
Add the chopped pecans to the bottom of a 9X13 casserole dish.
In a small saucepan over medium heat, combine the butter, brown sugar, milk, syrup, and salt. Stir constantly and let the mixture simmer for about a minute. Remove from heat and pour over chopped pecans.
Place the cinnamon buns on top of the pecans and sauce.
Bake in a preheated 375°F oven for about 25-30 minutes or until golden brown. Remove from the oven and let the buns cool for 5 minutes.
Using oven mitts, place a serving tray or baking pan on top of the casserole dish and carefully flip the casserole dish over letting the buns slide out onto the tray. Be careful as the topping will be hot.
Remove the casserole dish and scrape any leftover pecans still in the casserole dish on top of the buns.
Let them sit for a few minutes before serving.

Notes

Tips:

Be sure the frozen bread dough is fully thawed before rolling it out so it stretches easily without tearing.
Chop the pecans evenly for better texture and even distribution in the topping.
Allow the caramel mixture to cool slightly before pouring it into the pan so it thickens properly and coats the rolls as they bake.

Prep Ahead:

Shape the buns the night before, cover tightly and refrigerate.
In the morning, prepare the caramel pecan topping fresh, pour it into the baking dish, add the cinnamon buns on top and continue with the recipe as directed above.

Storage:

Store leftover sticky buns covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Warm briefly in the microwave or oven before serving to soften the caramel topping.

Nutrition