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My husband and daughter gave these sticky buns their vote of approval. You easily could reduce the nuts to 1/4 to 1/3 cup.

Using refrigerated crescent rolls


  • 1/4 cup butter - melted (plus, some soft butter OR margarine to spread inside the crescent rolls)
  • 1/2 cup walnuts - coarsely chopped (used toasted pecans)
  • 1/4 cup 2 T brown sugar - packed
  • 1-1/2 teaspoons water
  • 1 - 8 ounce can crescent rolls


  • Preheat oven to 350 degrees F.
  • Coat bottom and sides of an 8-inch square pan with 2 tablespoons of the melted butter. Sprinkle pan with 1/2 cup chopped nuts.
  • In a small saucepan, combine remaining butter, brown sugar, and water. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
  • Remove dough from can. Do NOT separate into rolls. Gently unroll. Lightly spread soft margarine on the inside of the crescent rolls. Sprinkle with cinnamon sugar. Re-roll. Cut roll into 8 slices.
  • Arrange, cut side down, in prepared pan. Spoon brown sugar mixture over dough.
  • Bake until golden brown (approximately 28 minutes). Cool 1 minute.
  • Invert unto serving platter. Serve warm.

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