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Oh my! These Ridiculously Easy Sticky Pecan Rolls taste like they are a labor of love from a fine, fancy bakery but they come together quickly with the convenience of frozen puff pastry.
I've been hearing about an incredibly swoon-worthy bakery from my husband, Scott, ever since we met (over 45 years ago). This legendary establishment was located in Park Falls, a small town in northern Wisconsin where Scott and his family vacationed each summer when he was growing up. I'm not sure of the origin of its name, "The Electric Bakery" but, according to Scott, locals and vacationers would drive for miles to enjoy the famous bakery's sweet confections. So when Scott took the first bite of one of these Sticky Pecan Rolls, rolled his eyes and said "I feel like I'm back at The Electric Bakery", I knew we had a hit!
Scott isn't the only one who's flipped over these Sticky Pecan Rolls. I tested the recipe on numerous guests who have visited these past two weeks and they also loved these rolls. It seems that everyone who tries them lets out a little moan of delight with the first taste! Electric Bakery, eat your heart out!
Ridiculously Easy
I'm pretty sure that making the Sticky Pecan Rolls at the Electric Bakery was a labor of love. The baker was probably up long before the birdies, fiddling with yeast, dough, a big electric mixer and several rises before the rolls ever hit the oven, much less the display case, where hungry customers would be enticed.
I know, I know... these sticky buns don't look like they'd be easy to make, either. But trust me, they're not just easy, they're ridiculously easy! Frozen puff pastry is the magical ingredient in this recipe that takes away most of the work. It puffs up light and flaky in the oven and the thick buttery, brown sugar caramel sauce that forms on the bottom, drenching the crisp pecans, is definitely drool-worthy!
If you're new to The Café you may not be aware that we have a separate category of recipes labeled Ridiculously Easy. You can read more about these recipes in this post but if you have a family or enjoy entertaining, you're going to fall in love with this special collection. My in-a-nutshell description of our Ridiculously Easy collection is "recipes that make you look like a kitchen rock star with minimal effort on your part". See what I mean, what's not to love?
How it works
Let's take a look at exactly how these Stick Pecans Rolls come together. Here are the simple steps:
- Spray a 12-cup muffin pan with baking spray.
- Combine soft butter and brown sugar in a bowl and stir until well combined.
- Add a scoop of the brown sugar mixture to each muffin cup followed by a sprinkle of chopped pecans.
- Open up the thawed puff pastry and lay both sheets out on a work surface. Brush each sheet with melted butter, then sprinkle with brown sugar and cinnamon. Roll up each sheet into a log then cut each one into 6 portions.
- Lay the pieces, with the cut side up on top (and down) on top of the brown sugar/pecan mixture and give each one a little push with your hand to flatten.
- Refrigerate, then bake just before serving.
Make ahead!
This past weekend we hosted a brunch for some friends. I wanted to enjoy the guests that morning so I prepared these Sticky Pecan Rolls the day before (up to the baking step), covered them with plastic wrap and refrigerated them. On Sunday morning, I simply preheated the oven, pulled them out the refrigerator and popped them in the oven. It wasn't long before a ridiculously delicious aroma was emanating from my kitchen and happy friends were gathered around the table.
Dessert anyone?
Although these Sticky Pecan Rolls make a fabulous breakfast or brunch treat, they are also great for DESSERT! I happened to have a few left over one evening when friends were visiting. I warmed them slightly in the microwave and placed each one in a bowl with a scoop of ice cream and a drizzle of warm Butterscotch Sauce (another ridiculously easy recipe!). Talk about licking the bowls clean - I didn't have to rinse the dishes before loading them in the dishwasher!
Pick up a box of puff pastry and a bag of pecans next time you grocery shop. You probably have everything else you need to make these Ridiculously Easy Sticky Pecan Rolls. Make them and you just might be taken back in time to the best little bakery you've ever had the pleasure of experiencing!
Café Tips for making these Ridiculously Easy Sticky Pecan Rolls
- Look for sheets of puff pastry. Puff pastry also comes in little round shells. Those are great, but not for this recipe. The most common brand of puff pastry here in the U.S. is Pepperidge Farm. You'll find Pepperidge Farm Puff Pastry at most larger grocery stores, usually in the same section as the frozen pie crusts.
- As noted above, puff pastry comes frozen so be sure to allow enough time for it to thaw before starting the recipe. It's best to thaw puff pastry overnight in the refrigerator. It can also be thawed at room temperature, just don't let it sit out too long. Puff pastry likes to stay cold.
- Because puff pastry likes to go into the oven cold (it "puffs" best when the cold pastry hits the hot oven), it's important to let the sticky pecan rolls chill for 15 minutes before placing them in the oven.
- Since you don't need an electric mixer for the sticky pecan topping, you want very soft butter. You can soften butter by letting it sit out at room temperature for a few hours. If your kitchen is chilly or, if you forget to soften it in advance, you can also soften butter by microwaving it at 10% power for 2-3 minutes, depending on the power strength of your microwave.
- No need to buy fancy whole pecans for this recipe. Chopped pecans are much more economical and will work great for these Sticky Pecan Rolls.
- If you're in the market for a new muffin pan, I really love this OXO Good Grip Muffin Pan. I've had mne for several years now and it always comes out of the dishwasher looking like new. I like that the cups are a little bit narrower than most muffin pans which helps the muffins come out tall with nice rounded tops.
Thought for the day:
The God who made the world and everything in it is the Lord of heaven and earth
and does not live in temples built by human hands.
And He is not served by human hands, as if He needed anything.
Rather, He Himself gives everyone life and breath and everything else.
From one man He made all the nations, that they should inhabit the whole earth;
and He marked out their appointed times in history and the boundaries of their lands.
God did this so that they would seek Him
and perhaps reach out for Him and find Him, though He is not far from any one of us.
Acts 17:24-27
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Oh my! These Ridiculously Easy Sticky Pecan Rolls taste like they are a labor of love from a fine, fancy bakery, but they come together quickly thanks to the convenience of frozen puff pastry.
- 5 tablespoons soft butter
- 6 tablespoons light or dark brown sugar packed
- ½ cup chopped pecans
- 1 package 17.3 ounces/2 sheets frozen puff pastry, defrosted
- 2 tablespoon melted butter
- ½ cup light brown sugar packed
- 2 teaspoons ground cinnamon
-
Preheat the oven to 400 degrees. Spray the 12-cups of a regular-size muffin pan generously with non-stick spray. Place the muffin pan on a sheet pan lined with foil or parchment paper (to catch any drips).
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In a medium size bowl, combine the soft butter and brown sugar and stir well. Divide the mixture between the 12 muffin cups, about 1 tablespoon in each. Distribute the pecans evenly on top of the butter/brown sugar mixture.
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Unfold both sheets of puff pastry with the folds going left to right on a work surface. Brush each one lightly with the melted butter. Sprinkle each with half of the brown sugar (¼ cup) and then half of the cinnamon (1 teaspoon for each sheet).
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Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll by pinching the seam together then placing it seam side down. With a sharp knife, slice each roll into 6 equal pieces. Place each piece with a cut side up on top of the brown sugar/pecan mixture in the muffin cups.
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Refrigerate the pan for 15 minutes. (At this point, you can leave them in the refrigerator for up to 24 hours covered with a piece of plastic wrap before baking. When ready to bake proceed with preheating the oven and baking as directed below.)
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Bake for 18-24 minutes until the sticky buns are a medium golden brown. Allow to cool for 5 minutes.
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Place a piece of parchment (or foil) on top of the sticky buns in the pan. Place a sheet pan on top of the parchment paper (or foil) and invert the pans so that the sticky buns are facing down on the parchment (or foil) lined sheet pan. Allow the muffin pan to sit for 2 minutes then slowly lift, allowing any extra caramel mixture to drop onto the rolls. If there’s any pecans left in the muffin pan, transfer them with a spoon to the top of the sticky buns. Serve warm or at room temperature. ENJOY!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted (a lot) from the Pittsburg Post Gazette
Joan says
Soooo disappointed! Mine came out charred with raw centers. Why?
Chris Scheuer says
Hi Joan, I'm so sorry you had trouble with these although, without having been there in the kitchen with you, it's difficult to say why you had charred rolls. The caramel will make the outside crisp and the interior should be moist but definitely not raw. Most of the readers who have tried these rolls have had good success. Again, sorry these didn't work out for you. I hate wasting good ingredients.
Karen says
I see that you have prepped these the night before, refrigerated, and baked the next morning. Wondering if the baked rolls can be frozen and reheated? Thanks
Chris Scheuer says
Hi Karen, yes you could also do that!
sharon heatherington says
Hi from Shiremoor in the north east of England! I was looking for a blast from the past! A Sara Lee pecan danish that we used to get years ago, but totally vanished!! But not to fear as your recipe was even better!!!! Thinking I might do a larger version in a cake tin , fingers crossed 🤞🏻 thanks 🙏 x
Chris Scheuer says
Wonderful! Thank you for letting us know, Sharon!
Varnam says
Puff pastry didn't rise. So they're teeny-tiny raw dough rolls. Not blaming the recipe, but I'm definitely disappointed. Also couple of questions - if you're doing to refrigerate the rolls for 15 minutes, why have the very first step be turning on the oven? Can easily wait till step 3.... Secondly, what does refrigerating the rolls even do for them? I understand that it's to cool down the butter & oils in the batter, but what is the end purpose?
Varnam says
Post Script*** I'm wondering if my living in Colorado (higher elevation) had the disaster effect on this recipe... wouldn't be the first time. French macarons are next to impossible to make up here...
Chris Scheuer says
Hi Varnam, sorry you had difficulty with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you but here are several possible reasons why the puff pastry didn't rise. If the puff pastry is old and has been sitting around at the store for awhile, it can thaw and then refreeze and loose some of its oomph. Also if the oven isn't nice and hot (hence the long preheat time), that can be an issue. Another reason the dough can end up flat is if it's overworked or has gotten too warm. I haven't heard that there's an issue with high altitude and puff pastry however I live at 2600 ft so I don't have expertise with higher altitudes.
Debi says
These were yummy even though my caramel bottom (top) got crunchy like another reviewer mentioned. Maybe because my butter was past the soft stage and started to melt a little when I softened it? Will try again because they were ygood and eaten up regardless!
Chris Scheuer says
So happy you enjoyed them. The caramel will have a more crisp texture.
Elizabeth says
Oh my goodness...so easy and so delicious! This is a keeper.
Chris Scheuer says
Yay! Thanks for letting us know, Elizabeth!
jayne says
would you have a video of this recipe being made? I'm in Australia and having a real problem envisioning your instructions. I think our puff pastry must come in a different packet compared to the US's, going by the instructions. Ours comes in flat sheets, no folds, approx 30cm x 30cm.
Chris Scheuer says
Hi Jayne, we don't have a video of this, as of yet. But I think you could just lay out your sheet the same way. One of your sheets would be just a bit bigger that the ones we have here. I would use one 30x30 sheet for 6 rolls or two sheets for 12.
Becky Fernlund says
What would cause my caramel topping to be more like brittle?
Chris Scheuer says
Hi Becky, sorry you had trouble with these. It's hard to say without having been right there in the kitchen with you. I haven't experienced this and haven't had anyone else report a problem like this.
Jodie-Anne says
I'm caravaning with my husband at the moment and the only muffin pan I have in the van is a mini muffin pan. Do you think if I cut the pastry sheet in half then rolled it, (effectively making it a thinner log) and halved the volume of butter and pecan mixture in the bottom of each pan I could make mini pecan scrolls??
Chris Scheuer says
Hi Jodie-Ann, that should work! Just chop your pecans fairly small and be sure to bake the rolls on a sheet pan so if anything spills over the edge, you won't have a mess in your oven. I like to line my sheet pan with foil or parchment for easy cleanup if there happen to be any drips.
Jodie-Anne says
Thanks Chris, I tried them out with great success. I did make the mistake of buying butter puff pastry and it was very hard to work with in the warm caravan. I would use normal puff pastry in future. Having said that, the flavour was just stunning and I think the butter puff made is a little more luxurious. The mini muffin size was perfect for a bite size serving albeit a little fiddly.
Chris Scheuer says
Thanks for letting us know, Jodie-Ann!
Ky says
Can I top it with walnuts or almond flakes?
Chris Scheuer says
Yes, that would work, Ky.
Amanda says
Absolutely scrumptious. I halved the recipe as I only had one sheet of puff pastry and that worked great. Thank you Chris for another wonderful recipe.
Chris Scheuer says
Yay! Thanks for letting us know, Amanda!
DoLee Spurgeon says
Think I'm going to try these today. I made some Bourbon Pecan dip to take to a Kentucky Derby party yesterday and there is quite a bit left over. I'll use it for the sticky buns. The dip was for fruit, but should be great for this.
Chris Scheuer says
That's great, DoLee. Enjoy!
Gayle Humann says
Chris,
These bund look absolutely delicious. Can’t wait to try!
Happy Mother’s Day!
Gayle
Chris Scheuer says
Hope you enjoy them, Gayle! Happy Mother's Day to you 🥰
Brigitte says
Would there be any labels for these special buns?
Chris Scheuer says
Hi Brigitte, we do have lots of labels but this particular recipe doesn't have any at this time. Happy Mother's Day!
Judy says
Haven't made jam in years. My grandson ask,so we made it together. His comments.. wow,strawberry jam that tastes like strawberry!! Thank you!
Chris Scheuer says
Thanks, Judy!