Brown sugar, cinnamon, butter, and pecans turn an ordinary can of cookies into the best Slow Cooker Sticky Buns you’ll ever make and taste. This is truly a dessert cuisine that will seem like it came from a local bakery!
Pair these buns with my Slow Cooker Homemade Pumpkin Spice Lattes for an amazing fall-time treat.
What are sticky buns?
Often confused with cinnamon rolls, what makes sticky buns different is the fact that this sticky buns recipe calls for tasty pecans slow cooked to perfection.
In the traditional way they’re cooked, the nuts and sweetness are cooked on the bottom and then flipped at the end of cooking time. As you’ll see below, the brown sugar mixture is added to both the bottom and top. They are like cinnamon buns but with a twist, and made easy with canned biscuit dough.
Recipe Ingredients
- Canned Cookies: Skip all that comes with making dough from scratch and use Pillsbury’s Grands honey butter canned biscuits instead.
- Cinnamon Sugar Mixture: The sticky topping (and bottom) are made from brown sugar, white sugar cinnamon, salted butter, and pecans. (You can use unsalted butter as well.)
Step-by-Step Directions
StepOne – Add the light brown sugar, granulated sugar, and ground cinnamon to melted butter.
StepTwo – Stir until thoroughly combined.
StepThree – Pour about 2-3 tablespoons of the mixture into the slow cooker and then place biscuits on top.
Step Four – Pour the remaining butter mixture on top of the biscuits and sprinkle the chopped pecans over top of everything. Cover and cook for 1 hour 45 minutes on high.
How to serve
- Optional: Place them right side up and pour the syrup over them. Some like to flip the buns upside down on a serving platter. Either way, you get an ooey gooey mixture over the buns. Make sure to use a spoon to get all the caramel, and sticky sauce out.
- These buns are excellent for serving warm. Serve as is, with ice cream or powdered sugar.
- When it comes to extra toppings, you can make a caramel sauce, whipped cream, or a cream cheese frosting to drizzle on top as well.
Recipe FAQs
If you have leftovers, store them in an air-tight container on the counter for up to 2 days or in the fridge for up to 4 days.
To rewarm them, you can place them in the microwave or in the air fryer on a manual setting of 330 F for 2 to 3 minutes.
When baking in the slow cooker some like to cover the top of the slow cooker with a towel and then put the cover on. This is a personal preference. This recipe does not require that, but if you don’t want the moisture to fall back on the buns you can. I did not..
Yes! It’s the same measurements too.
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Slow Cooker Sticky Buns
Make easy sticky buns with the help of canned biscuits. This recipe has plenty of “sticky” sauce.
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Services: 8
calories: 395calories
Instructions:
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Spray the liner of your slow cooker with non-stick baking spray. Set aside.
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In a microwave-safe bowl melt the butter.
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Add the light brown sugar, granulated sugar, and ground cinnamon. Using a whisk mix until combined.
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For about 2-3 tablespoons of the mixture into the slow cooker. (You can definitely for more but I have noticed it is better when you have more on top)
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Open the can of biscuit dough and place the biscuits on top of the mixture, on layer. It is a little tight, but you can arrange them so they all fit.
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For the remaining butter mixture.
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Sprinkle the chopped pecans.
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Cover and cook for 1 hour 45 minutes on HIGH. Depending on your slow cooker, you may want to start checking them 90 minutes into the cooking. Your sticky buns are cooked when the dough is cooked through.
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Take a spatula and carefully remove them from the slow cooker into a serving platter.
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This step is optional. Some like to place them right side up and pour the syrup over them. Some like to flip the buns upside down on a serving platter. Either way, you get an ooey gooey mixture over the buns. Make sure to use a spoon to get all the caramel, and sticky sauce out.
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Serve and Enjoy! These buns are excellent warm. Serve as is, with ice cream or powdered sugar.
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Recipe Notes:
- These buns are excellent warm. Serve as is, with ice cream or powdered sugar.
- If you have leftovers, store them in an air-tight container on the counter for up to 2 days or in the fridge for up to 4 days.
- To rewarm them you can place them in the microwave or in the air fryer on a manual setting of 330 F for 2 to 3 minutes.
- You can cook them longer than 1 hour 45 minutes, but you have to pay VERY close attention to not overcook the sides.
- When baking in the slow cooker some like to cover the top of the slow cooker with a towel and then put the cover on. This is a personal preference. This recipe does not require that, but if you don’t want the moisture to fall back on the buns you can. I did not.
Nutrition Information:
calories: 395calories | Carbohydrates: 29g | protein: 1g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 189mg | Potassium: 89mg | fiber: 2g | Sugar: 27g | Vitamin A: 719UI | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
