Sticky Pecan Bites | Leite’s Culinaria

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These sticky pecan bites, which are kind of like mini-pecan sticky rolls, are the best way to get your caramel-y, buttery, nutty fix fast. Easy as can be.

Sticky pecan bits piled on a white platter.

Think mini sticky buns without the time-consuming yeast dough. Rich, tender, cakey, with a bit of caramely brown sugar goop. These little cheaters are made with a quick stirred-together cream biscuit concoction. Too simple for words.–Alice Medrich


Why our testers loved this

There’s a whole bunch of reasons our recipe testers devoured these sweet treats. They found the recipe to be “well-written and easy to follow.” The testers all loved how quickly they came together, making them perfect for breakfast or brunch.

Leanne A. joined in with her comment, “These sticky pecan bites are definitely going into our morning rotation! These flaky, sweet cinnamon bites are some of the quickest breakfast treats I’ve made in a long time.”

Notes on ingredients

  • Pecans–you could substitute a different type of nut, such as walnuts, but if you do, be sure to choose nuts of a similar size.
  • Ground cinnamon--If you prefer your bites to have more of a cinnamon roll flavor, you can double the amount of cinnamon.

How to make this recipe

  1. Place a pecan half in each well of two muffin tins. Whisk the flour, baking powder, and salt together.
  2. Make a well in the dry ingredients and pour in the cream. Mix until you form a soft dough. Let it rest for a few minutes.
  3. Mix the sugar and cinnamon together.
  4. Roll out the dough to a 1/4-inch-thick rectangle. Spread the dough with butter, then sprinkle over salt and the sugar mixture. Roll the dough up tightly and chill while the oven preheats.
  5. Heat the oven to 400°F.
  6. Slice the dough into 24 pieces. Place each piece into a muffin tin well, cut side up. Bake until browned.
  7. Remove from the oven and immediately turn the pecan bites out of the muffin tins. Serve warm.

What to expect from these sticky pecan bites

A half-eaten sticky pecan bite with a few in the background.

Everyone, it seems, expects something a little different from a sticky bun. So while these buttery little bites are really quite irresistible, just to be clear, they’re not the puffy, yeasty rolls of your childhood that, incidentally, took hours to make, roll, rise, and bake. These are more like scones with their denser, chewier substantialness, their shy sweetness, their dough that comes together in mere minutes.

And you can tweak them to your preference. If you’re particularly fond of caramely loveliness, double the filling. Like your sticky buns exceptionally moist? Err on the low end of the baking time. Partial to pecans? Chop some and add them to the filling. And so forth and so on. You get the idea.

Recipe FAQs

Can I use a different type of nut?

Yes. Use nuts of a similar size, such as walnuts, in place of the pecans.

How should I serve these?

These sticky bites are meant to be served warm. Offer them at breakfast or for a mid-morning snack with coffee or tea.

Helpful tips

  • Roll your dough tightly to help hold all the filling and to allow them to fit inside the muffin tin.
  • Turn the pecan bites out of the pan immediately after baking or they will stick to the pan as they cool.
  • The bites are best eaten the day they are made but can be kept in a covered container for up to 1 day. Rewarm in the microwave or in a low oven until just heated through.
24 sticky pecan bites arranged in rows.

More great pecan bites recipes

☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

Sticky Pecan Bites

24 sticky pecan bites arranged in rows.

These sticky pecan bites, which are kind of like mini-pecan sticky rolls, are the best way to get your caramel-y, buttery, nutty fix fast. Easy as can be.

Prep 30 mins

Cook 15 mins

Total 1 hr 15 mins

  • Place a pecan half in each muffin cup, top side down. In a medium bowl, combine the flour, baking powder, and salt and mix together thoroughly with a whisk or fork.

  • Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are completely moistened and a soft dough is formed. The dough won’t look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm.

  • Meanwhile, in a small bowl, mix together the sugar and cinnamon.

  • On a lightly floured surface with a floured rolling pin, roll the dough to a rectangle about 12 by 7 inches and 1/4 inch thick.

  • Use a small offset spatula or your fingertips to spread the dough with the soft butter, then sprinkle with a pinch of salt and the brown sugar, leaving a 1/8 to 1/4 inch border.

  • Starting at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll slightly to about 12 inches in length. Refrigerate for at least 30 minutes.

  • Preheat the oven to 400°F (204°C). Position an oven rack in the lower third of the oven. Lightly butter the muffin cups.

  • Cut the dough roll crosswise into 24 equal pieces. (It’s easiest to do this by cutting the dough in half, then cutting each half in half, then cutting each portion into 6 pieces. This math is easier than it sounds.) Place each piece of dough in a muffin cup, cut side up.

  • Bake the sticky buns for 12 to 15 minutes, until browned. Rotate the pan(s) from front to back halfway through the baking time to ensure even baking. (The longer you leave them in the oven, the crisper the edges but the drier the dough.)

  • Immediately turn the buns out onto a sheet of parchment on a heatproof surface. (And we do mean immediately, otherwise the buns may stick to the pan.) Serve warm.

  1. Rolling the dough–Roll your dough tightly to help hold all the filling and to allow them to fit inside the muffin tin.
  2. Serving and storage–The bites are best eaten the day they are made but can be kept in a covered container for up to 1 day. Rewarm in the microwave or in a low oven until just heated through.

Serving: 1biteCalories: 81kcal (4%)Carbohydrates: 9g (3%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 13mg (4%)Sodium: 29mg (1%)Potassium: 40mg (1%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 141IU (3%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 1mg (6%)

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers’ Reviews

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.





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