These Easy Pecan Raisin Sticky Buns are such a breakfast/brunch treat! The recipe is SUPER easy and the buns are simply mouthwatering. They’re perfect served up warm with a hot cup of tea or coffee!
Hello there folks! It’s been a hot minute since I’ve made these Easy Pecan Raisin Sticky Buns. I used to make them often when my boys were little.
I think an old neighbor turned me onto the recipe and we fell in love!
What’s So Special About These Buns you ask?
The recipe popped back into my head when I was food shopping a few weeks back and I saw the Pillsbury crescent dough sheets.
Back in the day, I used the crescent rolls for the recipe, but when I saw the sheets, I was like woah, woah, woah…it’s sticky bun time.
I’m sure the sheets have been around for quite a while, but I guess I just never really paid attention.
These are super easy to make with the regular crescent rolls, but ridiculously easy to make with the sheets.
No pinching seams and rolling involved. Just topping the sheet with some cinnamon sugar and then rolling up the sheet and slicing into individual buns.
The sticky part of the buns is a combination of brown sugar, butter, corn syrup, pecans and raisins. You’ll melt the butter and brown sugar together and then add your corn syrup and whisk until smooth.
Pecan Raisin Sticky Buns Ingredients
- brown sugar
- corn syrup
- golden raisins
- 2 tubes Pillsbury crescent dough sheets
- granulated sugar
- ground cinnamon
You’ll pour the mixture into a deep pie plate or similar size baking dish and then sprinkle with the pecans and raisins before topping with the sliced cinnamon sugared crescent roll buns.
They’ll head into the oven to bake for about thirty minutes and then cool for one minute before inverting onto a serving platter.
Sticky Buns for the Perfect Brunch
These Easy Pecan Raisin Sticky Buns are guaranteed to impress everyone at your next brunch guys! And I know you’re going to LOVE how simple they are to whip up too. Enjoy!
A few other favorites for Easter brunch are my Blueberry Croissant Bread Pudding with Blueberry Sauce and my Apricot Preserves Crumb Cake.
A Few Cook’s Notes
As mentioned above, I used two tubes of the Pillsbury crescent roll sheet dough. If you can only find the roll dough then just pinch your seams and roll out.
I place my pie plate on a rimmed baking sheet so if the buns bubble over no obscenities are yelled when the mixture burns at the bottom of my oven. Nobody wants to hear that.
I used a combination of regular and golden raisins, but you could use all regular or golden if you’d like.
I’m a huge pecan fan, but you could also use walnuts for this recipe.
More Delicious Breakfast Pastries to Enjoy
These Easy Pecan Raisin Sticky Buns are such a breakfast/brunch treat! The recipe is SUPER easy and the buns are simply mouthwatering. They're perfect served up warm with a hot cup of tea or coffee!
- ½ cup unsalted butter
- ⅔ cup light brown sugar, firmly packed
- 2 tablespoon light corn syrup
- 1 cup pecans, roughly chopped
- ⅓ cup raisins
- ⅓ cup golden raisins
- 2 8-ounce tubes Pillsbury refrigerated crescent dough sheets
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Melt the butter in a small saucepan.
When butter is fully melted, add the brown sugar and corn syrup and whisk until smooth.
Remove from the heat and pour into a 9-inch deep pie plate, baking dish or cake pan. Sprinkle with the pecans and raisins.
Unroll crescent dough. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle each sheet of crescent dough evenly with the cinnamon sugar mixture.
Starting at the longer side, roll each portion, jelly-roll style. Cut each roll into seven even slices. Place cut side down in the prepared pan.
Bake at 375 degrees for 30 minutes, until golden brown. If buns begin to brown too quickly lightly tent with foil.
Cool in pan for one minute before inverting onto serving platter. Serve warm.
- I used two tubes of the Pillsbury crescent roll sheet dough. If you can only find the roll dough then just pinch your seams and roll out.
- I place my pie plate on a rimmed baking sheet so if the buns bubble over no obscenties are yelled when the mixture burns at the bottom of my oven. Nobody wants to hear that.
- I used a combination of regular and golden raisins, but you could use all regular or golden if you'd like.
- I'm a huge pecan fan, but you could also use walnuts for this recipe.
Slightly adapted from Pillsbury.