Easy Mini Sticky Buns

Technically, these are Mini Salted Bourbon Caramel Cinnamon Sticky Buns.

I know that sounds over the top.

But you know me, I like over the top…  And these little treats are so adorable and teensy, and they are so sticky and sweet and decadent.  And the best thing about them? They are really easy to make.

As in, so easy, I almost tagged them as no-bake, since my No Bake Desserts are all no-fuss too. You do have to bake these, though, but it requires minimal effort to assemble.

The secret is the shortcut.

Or rather, the shortcuts:

A pre-made tube of crescent rolls (I often use store-bought crescent rolls and puff pastry sheets for making treats and appetizers)…

… and a seductive jar of salted bourbon goat’s milk caramel. Let’s say that again: Salted. Bourbon. Goat’s Milk. Caramel.

Salted caramel? Bourbon?? Cajeta?! (cajeta is the Mexican version of dulce de leche but made with goat’s milk). This jar is practically crack.

The folks at Fat Toad Farm make the best goat’s milk caramel sauces – think dulce de leche but slightly tangier. And of course the jar I bought is boozier.

Just throw in a bunch of roasted pecans, cinnamon, brown sugar, and a little melted butter, and you have all the ingredients you need to make some Easy Mini Sticky Buns.

I was never a big fan of cinnamon rolls when I was younger, but of course I outgrew that. And then I discovered pecan rolls, or more importantly, Flour Bakery’s sticky buns.  Gooey, sweet, studded with pecans, it’s an indulgent breakfast or snack, and I’ve been wanting to make mini versions for a while now.   When I read Emily‘s post about mini pumpkin buns, which she adapted from Iowa Girl Eats, I knew it would be the perfect base to make little teeny sticky buns.

The caramel did get a little overcooked, resulting in more chewiness than gooeyness, but my friends didn’t seem to mind as they gobbled up these tasty treats. If you would like stickier rolls, you can mix in a tablespoon of cream to the caramel, before spooning it on the bottom of mini muffin tins.

Yield: 16 mini buns

Easy Mini Sticky Buns


1 tube (8 oz) crescent rolls
2 tablespoons butter, melted
2/23 cup pecans, toasted and chopped
1/2 cup (4 oz) caramel sauce
1 teaspoon brown sugar
1 teaspoon cinnamon


  1. Preheat oven to 350 degrees F (follow the crescent roll dough package instructions).
  2. Unroll dough. Separate into 2 rectangles. Most crescent roll dough includes 8 triangles, so for this recipe, each rectangle will be made up of 4 triangles. Pinch the perforations together. Flip over and pinch the perforations on the back together, too. Use a rolling pin to smooth out the seams and flatten the dough a little bit.
  3. Brush the rectangles with half of the melted butter, and sprinkle with brown sugar, cinnamon, and all but 2 tablespoons of the chopped pecans.
  4. Roll each rectangle into a log, and cut each into 8 pieces, so you'll end up with 16 pieces total.
  5. Using a pastry brush, grease mini muffin tins with the remaining melted butter. Divide the caramel equally and pour into the muffin tins. Insert buns and sprinkle the remaining pecans on top.
  6. Bake for 11-12 minutes. Let cool for 10 minutes, then invert the buns onto a serving platter. You can also put them in mini cupcake liners. Spoon any extra caramel and pecans from the bottom of the muffin tins over the top of each mini bun. Best served warm or withing 4 hours of baking.

Do you have any favorite recipes using crescent rolls? I always keep a tube in my fridge for easy appetizers (pigs in a blanket, anyone?)

Two other things: 1) Check out my chocolate-filled guest blog post on MassFinds and 2) Please vote for my blog on The Kitchn’s The Homies 2013! It’s nominated under Best Recipe Blog. I would really appreciate it!



36 Responses to “Easy Mini Sticky Buns”

  1. #
    Samantha Angela posted January 30, 2013 at 9:58 am

    I love sticky buns. I was always more of a cinnamon bun kinda girl but then I made sticky buns for the first time and my world was changed.

    Of course the version I made was impossibly decadent and rich so I’ve never made them again. That might have to change.

    • #
      Bianca Garcia posted January 30, 2013 at 11:12 am

      Yes, definitely make them again! It’s a treat for sure, but we all need treats :)

  2. #
    Megan posted January 30, 2013 at 10:02 am

    Oh my…..these look amazing. I think I could eat about 8 of these no problem ;)

  3. #
    Shannon posted January 30, 2013 at 10:18 am

    holy crap. over the top deliciousness. love fat toad farm and their goat milk products… bought a jar once and that was gone waaaaaay too quickly ;)

    • #
      Bianca Garcia posted January 30, 2013 at 11:12 am

      I have been enjoying what’s left with vanilla ice cream… Or straight from the jar!

  4. #
    Emily Chilton posted January 30, 2013 at 11:01 am

    I’m drooling right now. These look amazing and I’m comforted that there’s no yeast/dough involved.

    • #
      Bianca Garcia posted January 30, 2013 at 11:13 am

      Thanks, Emily! I am intimidated by yeast too, so this was perfect for me.

  5. #
    Kathryn posted January 30, 2013 at 11:03 am

    Oh wow…these sound unbelievably good!

  6. #
    Ashley posted January 30, 2013 at 11:40 am

    Oh my goodness! That caramel sounds incredible. Bourbon salted caramel? That alone won me over. And I love the easy part, especially for a weekend breakfast, when Eric is pestering me for food quickly.

  7. #
    Erin | The Law Student's Wife posted January 30, 2013 at 11:44 am

    Can I please have that jar and a spoon?! Then, I’ll have one of these sinful little bites to wash it down. What a crazy awesome ingredient! How on earth do you find these things?

  8. #
    dan posted January 30, 2013 at 11:50 am

    These are such a good idea because normally when I see this huge sticky bun I think of a 5 hour sugar coma and decide not to eat it. This way instead I can just eat like 3 or 5 of these to the same effect.

  9. #
    Michelle Collins posted January 30, 2013 at 3:33 pm

    Glad we’re on the same page with the salty/sweet combo today! ;) These look and sound delicious, and I love how easy they sound to prepare.

  10. #
    Molly Galler posted January 30, 2013 at 6:14 pm

    Where can I buy a jar of that caramel? Holy moly that looks amazing!

    • #
      Bianca Garcia posted January 30, 2013 at 6:57 pm

      Dave’s Fresh Pasta! And online :)

  11. #
    Sacha posted January 30, 2013 at 9:56 pm

    Fat Toad is good stuff. What a nice way to use it!

  12. #
    val posted January 30, 2013 at 10:49 pm

    2 of my favorite words. Easy and Sticky/Buns.

  13. #
    Colleen @ Culinary Colleen posted January 31, 2013 at 12:39 am

    I would have had no idea how easy to make these are based on the pictures! Love it.

    • #
      Bianca Garcia posted January 31, 2013 at 12:08 pm

      Thanks, Colleen! They do look pretty impressive, especially for something that just takes minutes to assemble :)

  14. #
    TreasureMA posted January 31, 2013 at 1:40 am

    I’m bringing these to a party next week, it’s been decided. Thanks for sharing! One of these days I’ll be at Flour Bakery when they are serving theirs

    • #
      Bianca Garcia posted January 31, 2013 at 12:09 pm

      Yay, thanks, Nick! You should try the homemade oreos at Flour too :)

  15. #
    Diane @ Vintage Zest posted January 31, 2013 at 3:23 pm

    I love your website! Thanks for commenting on mine, it looks like I’ll be here for a while perusing your recipes… :)

  16. #
    Megan posted January 31, 2013 at 4:50 pm

    I am practically drooling. These are so adorable and decadent. And I think I need to get my hands on some of that caramel!

  17. #
    The Squishy Monster posted January 31, 2013 at 10:18 pm

    I want to swim in that sticky sauce and gobble up at least a dozen of these for myself…mouthful? a Heavenful =)

  18. #
    honeywhatscooking posted January 31, 2013 at 10:47 pm

    that jar of salted caramel bourbon looks amazing!!! wow. what a brilliant idea.. looks divine.

  19. #
    Parita posted February 1, 2013 at 12:57 pm

    YUM! These sound delicious and would go really well with a cup of coffee! I wonder if chocolate filled crescent rolls would taste good??

    • #
      Bianca Garcia posted February 1, 2013 at 2:29 pm

      I am actually planning on making another batch this weekend and filling it with Nutella! :)

  20. #
    CCU posted February 1, 2013 at 3:58 pm

    I could eat these every breakfast my friend, I love it!


  21. #
    Meghan posted February 1, 2013 at 4:10 pm

    These are so cute! I love the shortcuts.

  22. #
    Georgia @ The Comfort of Cooking posted February 1, 2013 at 4:17 pm

    There would be nothing mini about how many of these I would eat!

  23. #
    dixya @ food, pleasure, and health posted February 1, 2013 at 5:36 pm

    these sticky buns are so tempting. I have never used crescent rolls for anything yet, shame I know but I often use puff pastry sheets for easy appetizers!

  24. #
    Natalie posted February 1, 2013 at 7:38 pm

    Yummy, these look really good!!

  25. #
    GiGi Eats Celebrities posted February 1, 2013 at 9:08 pm

    I bet those smelled AMAZING as they were baking in the oven!!! I want a candle that smells just like that! :D

  26. #
    Simply Life posted February 3, 2013 at 5:21 pm

    oh these are way too cute! I could eat way too many of them right now!

  27. #
    Nina posted February 4, 2013 at 1:31 am

    Wow these look fabulous….what a treat to the eyes:)

  28. #
    Emily @ A Cambridge Story posted February 4, 2013 at 12:46 pm

    ooooh Bianca. These looks delectable and addictive! I love the sound salty bourbon caramel and the easiness of this recipe!

  29. #
    grace posted February 8, 2013 at 12:44 pm

    over the top, sure, but in the best way possible! that shot of the caramel is marvelous–i love that stuff.

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