Craving orange rolls, but don’t have time to make them from scratch? Wish you could have homemade sweet rolls, but don’t want to make a whole batch? These simple Small Batch Orange Pecan Sticky Bun recipe is about to become your new favorite recipe hack!
I take my sticky buns very seriously. I make them often, as they are a highly requested recipe here at my house.
There are a lot of times when I only want or need to have one or two, and not a huge pan of sticky buns. Not to mention that it is a lot of time and effort for just a few bites.
Typically I make a rich egg dough and enough to feed a small army, but I’ve discovered a hack that I might like even better.
My trick for making Small Batch Orange Pecan Mini Sticky Buns…frozen puff pastry!
Puff pastry works perfectly and takes about 1/100th of the time to make. I cut this recipe down to fit into a 12 cup Nonstick Mini Muffin Pan. It’s the perfect amount for an afternoon snack or served alongside your favorite cup of tea.
I even streamlined this recipe enough that you don’t need to make a separate glaze and filling. One mixtures does the job. Spoon a small amount into the bottom of each cup and use the remaining to spread over the puff pastry before you roll it. This recipe takes no time to get into the oven. Grab a Good Cook 12-Cup Mini Muffin Tin, then scroll below for the recipe. You’ll have a small batch of sweet rolls ready to come out of the oven in 45 minutes or less!
Small Batch Orange Pecan Mini Sticky Buns
Small Batch Orange Pecan Mini Sticky Buns made with puff pastry and scented with orange and honey.
- 1⁄2 cup butter, room temperature 1⁄4 cup light brown sugar
- 2 Tablespoons honey
- 1⁄4 teaspoon salt
- 1 teaspoon orange zest
- pinch cinnamon
- 1⁄4 cup pecans, chopped
- 1 sheet storebought puff pastry, thawed
Preheat oven to 400°. In a small bowl, mix together butter, brown sugar, honey, salt, orange zest, and cinnamon. Place one teaspoon of butter mixture into bottom of mini muffin tin. Sprinkle a few pecan pieces on top. Roll out puff pastry on a floured board. Spread remaining butter mixture over the dough. Sprinkle remaining pecan pieces. Roll half of the dough up to the middle. Roll the second half to meet the first. Slice into 12 1inch pieces. (You may have some scraps.) Place the rolled dough in the prepared muffin tins. Press gently into the butter mixture. Place muffin tin on a baking sheet lined with foil. (Just in case you some overflow.) Bake for 12 to 15 minutes or until golden brown and bubbling. Let sit in the pan for 3 minutes, then carefully turn out to cool.