Mini Sticky Buns
EASY 5 Ingredient NO RISE Mini Sticky Buns! Less than 30 mins start to finish for these soft, sweet, sticky, breakfast treats!
- 1 can Pillsbury Crescents®
- 4 cup butter melted
- ¼ tbsp light brown sugar packed
- ¼ tsp ground cinnamon
- 1 tsp pecans chopped
Preheat oven to 350°F. Spray mini muffin tin with baking spray and set aside.
In a small bowl combine 2 tablespoons of brown sugar and the cinnamon. Set aside.
Roll out the Pillsbury Crescents® dough, separate into two sections, each with 4 triangle pieces. Pinch together the seams with fingertips. Spread 1 tablespoon of melted butter evenly onto each piece of dough using a brush or back of a spoon. Then evenly sprinkle each piece of dough with half of the brown sugar cinnamon mixture. Make sure you are going all the way to the edge.
Roll the dough up and pinch the seam closed with fingertips. Cut the roll in half, then each half in half again, and then cut each of those pieces in half. There will be 8 equal size pieces.
Mix the remaining 2 tablespoons of melted butter with the remaining 2 tablespoons of brown sugar. Spoon approximately 1/4 of a teaspoon into the bottom of each sprayed muffin tin. Top that with a sprinkle of chopped pecans.
Place a cinnamon roll on top of the sugar pecan mixture in each muffin tin.
Bake for approximately 12-14 minutes. The cinnamon rolls will look golden and puffy. A toothpick inserted into the center will come out clean.
Allow the rolls to cool in the pan for a couple minutes then turn the pan over and allow the rolls to come out, the sugar pecan topping will come out and stay on top of the rolls.
Feel free to top with any additional pecans!
Serve warm and enjoy!
Calories: 459kcal | Carbohydrates: 6g | Protein: 1g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 122mg | Sodium: 516mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1418IU | Calcium: 14mg | Iron: 1mg