Retro Pecan Sticky Buns

I like the idea of freshly baked sticky buns on a cold, snowy weekend morning.  But, I like the idea much more than the actual work and preparation of making the dough the night before, then waking up early to proof, assemble and bake the sticky pans.  That’s a lot of work for a weekend.

Here’s a way to have the same freshly baked sticky bun experience without all of the work and preparation. A marshmallow is dipped in butter, then cinnamon and sugar, wrapped in crescent roll dough, then dipped in more butter,  cinnamon and sugar.  The magic happens in the oven when the marshmallow magically disappears, melting with the cinnamon and sugar and creating the gooey sauce that makes a sticky bun so good.  Drizzle generously with cream cheese glaze, top with toasted pecans, and you are done.  Freshly baked pecan sticky buns in less than an hour and you did not have to wake up early.

My mom first remembers making these when she was in the 3rd grade and they would often have them for breakfast on the weekends or for holidays. She had no idea where the recipe came from but after a little research, I found a variation of this recipe won the Pillsbury Bake-Off in 1969 and has remained popular ever since.

Dip the marshmallow in melted butter and then roll it around in the cinnamon and sugar mixture.  In the oven,  the marshmallow will melt and combine with the cinnamon and sugar to magically create a sauce.

Try to gently stretch out your crescent roll dough before wrapping it around the marshmallow.  You want to pinch the dough tightly to prevent the melted marshmallow from running out.

Top the sticky buns with toasted pecans, if you like, but there is no harm in leaving them plain.

Yields 8 Sticky Buns

Retro Pecan Sticky Buns

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Ingredients

For the Sticky Buns

1 Package Jumbo Crescent Rolls, opened and unrolled.

3/4 Cup Sugar

1.5 Teaspoons Cinnamon

4 Tablespoons Butter, melted

8 Jumbo Marshmallows

For the Glaze:

1 Ounce Cream Cheese, softened

1/4 Cup Milk

1/3 Cup Powdered Sugar

To Garnish

1/2 Cup Pecans, chopped and toasted

Instructions

Heat oven to 350 degrees. Spray two jumbo muffin pans with cooking spray.

Separate the crescent rolls into 8 triangles. In a small bowl, mix together the cinnamon and sugar.

Starting with one piece of crescent roll, gently stretch the dough to create more surface area to use to wrap the marshmallow.

For each roll, dip a marshmallow in the melted butter, then roll in the cinnamon sugar mixture. Set the marshmallow on the wide part of the piece of dough and pull the ends of the dough around the marshmallow and then roll up completely enclosing the marshmallow. Pinch the ends to make a tight seal. Dip the top of the bun in butter and then in the cinnamon and sugar. Repeat with the bottom of the bun and set the bun in the muffin pan. Repeat with the remaining rolls.

Bake for 12-15 minutes until puffed and golden brown. Place a sheet pan or foil on the oven rack below to protect from spills in case the buns bubble over.

While the buns are baking, whisk together the cream cheese, milk, and powdered sugar to make the glaze.

Let buns cool in pan for 3 minutes then remove and place on a wire rack. Drizzle the warm buns with glaze and sprinkle with toasted pecans. Serve warm.

Notes

I prefer to use the jumbo crescent rolls with the jumbo marshmallows. If you use regular crescent rolls, use regular marshmallows and a standard size muffin pan.

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