Easy Sticky Buns are sure to become a family favorite breakfast or brunch. Made using Rhodes rolls and a simple caramel pecan sauce, they are simple and so delicious.
This post is sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are 100% my own. For more information, please read my disclosure policy.
Rhodes bread dough is always a staple in my freezer because of its versatility and ease. And these easy sticky buns have quickly become one of our all-time favorite Rhodes recipes.
I love a good sticky bun and when I don’t have to make the dough from scratch?! Sign me up.
Ingredients for Easy Sticky Buns
Here’s what you will need to make these Easy Sticky Buns:
Thaw the Bread Dough
Let’s start by thawing the dinner rolls. You can either rise them at room temperature for a few hours or overnight in the refrigerator. Check the package directions for detailed instructions.
The yeasty flavor of these rolls goes so nicely with the sticky caramel and toasty pecans.
Once the rolls are risen, it’s time to make the caramel sauce for the sticky buns.
Prepare the Caramel Sauce
The caramel sauce is super easy to make and only takes a couple minutes. Start by adding the butter, brown sugar, cinnamon and salt in a small sauce pan.
Place pan over medium heat and stir often until the butter melts. Once everything is combined, bring the mixture to a simmer and cook for one minute, stirring the whole time.
Remove from heat and whisk in the vanilla.
Assemble and Bake Easy Sticky Buns
Before you assemble the sticky buns, prepare the muffin pan by spraying it with nonstick spray. Evenly divide the chopped pecans among the 12 muffin cups.
Add a heaping tablespoon of caramel sauce into each muffin cup.
Cut a roll into four pieces. Place the pieces into a single muffin cup. Repeat with remaining rolls. And now it’s time to bake!
Cutting the rolls into fourths and creates delicious crevices for the caramel to seep into and gives more surface area for the rolls to get nice and golden.
Once they are done baking, remove them from the pan right away. I like to place a large, rimmed baking sheet upside down on the muffin pan. Then flip them together and tap on the bottom of each muffin cup to get the sticky buns to release.
If you’re having trouble removing them, run a knife around each muffin cup to loosen them.
Storing Leftovers
If you manage to have any leftover sticky buns, let me tell you the best way to store the leftovers. Place them in an airtight container and keep at room temperature for up to two days.
When you’re ready to enjoy one, place on a microwave safe plate and zap in the microwave for 20 seconds to freshen them up.
Fun Additions and Changes
I absolutely love these easy sticky buns just the way they are but if you want to change them up a bit, here are so fun ideas:
More Delicious Rhodes Bread Recipes
This post is sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are 100% my own.
Easy Sticky Buns
Ingredients
- 12 Rhodes dinner rolls
- 5 Tablespoons butter
- 2/3 cup brown sugar
- 2 Tablespoons heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Rise the rolls according to package directions.
- Preheat oven to 350 degrees. In a saucepan, melt the butter. Stir in brown sugar, heavy cream, cinnamon and salt. Bring to a simmer, stirring constantly, for one minute. Remove from heat and stir in vanilla.
- Spray a muffin pan with nonstick spray. Evenly divide the chopped pecans among the 12 muffin cups. Add a heaping tablespoon of the caramel sauce to each muffin cup.
- Cut the rolls into quarters. Add four pieces of dough to each muffin cup. Bake for 20 minutes, until golden and bubbly.
- Remove from the oven and place a large rimmed baking sheet upside down on the muffin pan. Carefully flip the pan to turn out the sticky buns. Serve immediately. Store leftovers in an airtight container for up to two days.
April 15, 2024 at 1:31 pm
Tried these this morning and they were absolutely amazing.
With just 2 in our home, I was able to adjust this recipe to make 4, which was perfect for us. I’ve always wanted to try the carmel sauce with a little heavy cream, so this was my perfect opportunity to do that. This is my new go-to for camping and at home when needing a smaller serving than my traditional 12 roll homemade recipe.