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
dina says
these would not last long in my house!
Tamara says
These pecan sticky buns are everything! I must make them soon!
Viji says
Can you please share the recipe for the caramel drizzle?
Christina Lane says
It's not a separate recipe--it forms while baking. Make the recipe as-is, and you'll see it ;)
Melinda says
I made this dough but made cinnamon rolls instead. I thought it strange that you didn't mention kneading the dough, so I kneaded it a bit after mixing before the first rise. I found the second rise was MUCH longer than the 30 minutes you list, but maybe that's because I was using active dry yeast (maybe you used instant?). My boyfriend liked them for Valentine's day!
Gaynell says
Okay - your comment cracked me up. As the mother of 7, those cookies were eaten the minute they cooled enough to touch, and all those trays of cookies might have left enough to put some in a cookie jar, but that wouldn't last much either. You'd think after they all became adults it would be time to shrink the batches, but that doesn't work either. So...I'm glad you can get away with small batches! lol These look heavenly - I might have to double a batch and see. ;) (since 5 of them are still living at home...sigh)
marion says
If you only want to make small batches, especially cookies. Make a regular batch and scoop them on cookie sheets close together. Put in freezer for about an hour and then place all the scooped cookies in a zip lock bag in the freezer. Write the baking instructions on the zip lock and only pull out what you want to bake. That way you only have to clean up the bowl and measuring cups once, and you won't spend all day in the kitchen. I frequently make 3 batches of cookie dough and freeze them. So I have my choice of what kind of cookies to bake.
Christina Lane says
That is genius, Marion. Why didn't I think of that? What have I been doing these last 5 years running this site and writing cookbooks about small-batch baking?
Teri Dingler says
Had the biggest and best sticky bun ever at Polebridge Mercantile in Glacier National Park area this past month- in looking to re-create that divine splurge I believe I have found it in your recipe! Off to bake! Thanks!
Karjana Hagen says
Can you make this w/o pecans?
Christina Lane says
Yep.
Elsie says
Can you make these the night before, refrigerate them and bake them in the morning?
Mary Mentzer says
Love these towering sticky buns! so delicious!
Monica says
This looks wonderful! I've wanted to make sticky buns for a long time and this small batch is just the motivation! I just wanted to ask if you roll the dough into a 6 inch (or 10 inch) log? Thank you!!
Monica says
Made this using walnuts recently! Mine didn't come out nearly as neatly as yours but so very tasty...thank you for this small-batch recipe! I nestled my 4 buns into an 8-inch cake pan and I did realized that you roll using the short end because it sounds like the rolls are usually about 1 1/2 inches tall once sliced. Thank you!
Christina Lane says
So glad to hear it, Monica <3