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Closeup photo of a round baking dish filled with pecan raisin sticky buns
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5 from 6 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: breakfast, brunch, snack
Cuisine: American
Keyword: pecan buns, raisin buns, sticky buns recipe
Servings: 14 servings
Calories: 189kcal
Author: MaryAnn Dwyer


  • ½ cup unsalted butter
  • cup light brown sugar, firmly packed
  • 2 tablespoon light corn syrup
  • 1 cup pecans, roughly chopped
  • cup raisins
  • 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.


Calories: 189kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 8mg | Potassium: 101mg | Fiber: 1g | Sugar: 18g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg