Crock Pot Caramel Pecan Sticky Buns

Crock pot caramel sticky buns recipe

​The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 8 to 12 servings
Yield: 8 to 12 buns
Nutrition Facts (per serving)
227 Calories
11g Fat
29g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 227
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 24%
Cholesterol 16mg 5%
Sodium 418mg 18%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 3g
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 1mg 6%
Potassium 88mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crockpot caramel sticky buns are rolled in butter and then in spiced brown sugar and nuts. The rolls are baked to perfection in the slow cooker.

We used 8 of our frozen make-ahead biscuits, thawed and cut in half horizontally, layered in a 3-quart cooker (pictured). A baking dish in a larger oval or round cooker would make it easier to get the biscuits out in one piece. You could also use small homemade biscuits or about 1 pound of thawed bread dough, cut in 16 to 20 pieces.

These buns make a tasty breakfast or snack. Refrigerator biscuits and the slow cooker make them super easy!

Ingredients

  • 2 (7- to 8-ounce) tubes refrigerated biscuits

  • 3/4 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • 1/4 cup finely chopped pecans or walnuts

  • 6 tablespoons melted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot caramel pecan sticky buns
    ​The Spruce / Julia Hartbeck
  2. Generously butter a 3 to 4-quart slow cooker insert or a casserole or baking dish which will fit in a larger slow cooker.

    Crockpot
    ​The Spruce / Julia Hartbeck 
  3. Mix brown sugar, cinnamon, and chopped nuts.

    Mix brown sugar and chopped nuts
    ​The Spruce / Julia Hartbeck
  4. Dip each refrigerator biscuit in melted butter to coat, then in the brown sugar, cinnamon, and nut mixture.

    Dip cookie in dough
    ​The Spruce / Julia Hartbeck
  5. Layer in the prepared slow cooker crockery insert or baking dish.

    Layer in buns
    ​The Spruce / Julia Hartbeck
  6. Sprinkle any remaining brown sugar mixture over the top.

    Sprinkle brown sugar on
    ​The Spruce / Julia Hartbeck
  7. Cook on high for 1 1/2 to 2 hours, until the biscuits, are baked. We took ours out after about 1 hour and 45 minutes. They were done, but slow cooker temperatures can vary. 

    Cook buns on high
    ​The Spruce / Julia Hartbeck