Pecan sticky buns made in a muffin pan to serve two.
Things are awkward around here. It's the holidays. You want large desserts that feed your extended family. I just don't do that sort of thing.
The other day, I made a full-size batch of chocolate chip cookies instead of my usual small batch chocolate chip cookies. I feel like I spent the entire afternoon shoving cookie tray after cookie tray in and out of the oven. My entire day was gone. To say I was flustered is an understatement.
One of my biggest personality tics is wasting my own time. I didn't even want a cookie after all that trouble. I packed up all 5 dozen and gave them away. Get away from me, Judas!
I will forever be a small-batch baker.
Anyway, what I can do for you this holiday season is breakfasts to gobble before you head to a relative's house for the big meal. I can also make you two cocktails to get you through all the family time in the coming weeks. And, well, if you're not spending time with family, I can get you through that, too. With sugar.
Check my recipe index and make your favorite dessert and eat both servings. Don't feel guilty for one hot minute. You deserve it.
It's the season of eating, and if you want a giant breakfast before a holiday meal, you go for it. Stretch that stomach! I made these pecan sticky buns for you. The recipe makes 4 because when I made just 2, I ate both. You might do the same. Sometimes my husband sees food on my instagram that he never gets to eat. So, I made 4 instead.
I made these 4 sticky buns in a jumbo muffin pan, but you can crowd them into any small pan. Try an 8" round cheesecake pan---they'll work just fine. I based the dough recipe off my Potato Cinnamon Rolls for Two. And I love them dearly.
This is a great jumbo muffin pan if you're looking for one! A jumbo muffin pan was one of the weird items my husband brought with him from his bachelor pad before we got married, and I like to think he had these pecan sticky buns in mind.
Pecan sticky buns made in a muffin pan to serve two. Pecan Sticky Buns
Ingredients
For the dough:
For the filling:
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 584Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 61mgSodium: 145mgCarbohydrates: 67gFiber: 3gSugar: 29gProtein: 7g
Jb says
Can you post the weight measurements for this recipe ? Thanks!
Y says
OMG yum! these look amazingggg. !
Lana says
Can you freeze these before the second rise and bake them later?
Christina Lane says
I haven't tried that, sorry!
Single dad cooking says
These pecan sticky buns are everything!
Cmsources says
so delicious!Thanks you!
peafur says
This weekend, there will be single serving sticky buns. Thank you!
Betty says
Just made these to enjoy while watching the Macy's Thanksgiving Parade. YUM!
Erin says
Made these last night for our 6th anniversary, recreating our wedding dinner which included sticky buns (famous at the venue where we were married). I did not use nuts, added about 1/2T cinnamon to the dough and topping, and used vegan butter (I'm dairy free), and made them into 8mini-rolls. I thought I underbaked them a bit, but husband LOVED them as-is. Perfect amount for just the two of us!
N says
Planning to make it this week!!! Can I keep it in fridge after all the steps except baking and bake it the next morning ? Thanks so much for all your small batch baking!!!