Easy Pecan Raisin Sticky Buns
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!
Servings: 14 servings
Calories: 189kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.