Single Serve Pecan Sticky Bun

Craving a warm, gooey, and soft sticky bun, but don't want to make an entire pan? This Single Serve Pecan Sticky Bun is just what you need! Gooey and sticky caramel and pecans are combined with a soft cinnamon roll. Even better that it's made with simple pantry ingredients and bakes up in a ramekin for the perfect breakfast treat for one or two!

this recipe

⭐Why I Love It:

• Perfectly Portioned - You can easily satisfy your craving for a fluffy and gooey sticky bun with this single serve recipe! For other favorite single serve breakfast or brunch treats, try this Single Serve Coffee Cake or Single Serve Banana Bread!
• Fluffy, Gooey, and Covered in a Sticky Caramel - This individual sticky bun checks every box! For a classic cinnamon roll, try this Single Serve Cinnamon Roll!
• Easy to Make - New to baking with yeast? Don't fear! I break down the recipe into easy step by steps and include photos of the entire process.

🥘Ingredients

• White Granulated Sugar - A little bit of sugar is used to sweeten the dough.
• Instant Yeast - You can typically buy this in packets in your grocery store's baking aisle.
• Milk - I prefer and recommend using whole milk, but you can swap in a lower fat milk as well.
• All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup or spoon and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
• Ground Cinnamon - A key ingredient in Cinnamon Rolls and Pecan Sticky Buns! This is added to the brown sugar filling.
• Brown Sugar - I typically use light brown sugar, but dark brown sugar works as well for the filling.
• Unsalted Butter - This is used both in the dough and some of it is softened to spread on the dough before adding the brown sugar filling. You'll want to have a little extra to grease the ramekin.
• Kosher Salt - If you swap in table salt, then cut the amount in half.
• Pecans - I like to partially chop these so there is a mix of smaller pieces and full pecan halves. If you have extra pecan pieces, try making this Single Serve Pecan Pie!
• Heavy Cream - This is mixed with some of the brown sugar and chopped pecans to form that sticky pecan topping.

See the recipe card for full information on ingredients and quantities.

🔪How To Make a Single Serve Pecan Sticky Bun

This recipe for a Single Serve Pecan Sticky Bun easily mixes up by hand and requires only 5 minutes of kneading for a super fluffy and gooey cinnamon roll.

💭Recipe Tips

• Add Parchment Circle - Make sure to really well grease your ramekin so you can remove the bun after baking. It's technically optional, but I also like to add a circle of parchment, cut to size, paper to the bottom of the ramekin to ensure easy removal!
• Ramekin Size - I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or two smaller ramekins and just adjust the bake time. This is the large ramekin I use (note - it is labeled as a 7 ounce but it is 10 ounces to the rim). You can use the same ramekin to make my favorite Single Serve White Cake or Single Serve Chocolate Cake.
• Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

👩‍🍳Recipe FAQs

🍰Related Single Serve Recipes...

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Recipe

Single Serve Pecan Sticky Bun

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Craving a warm, gooey, and soft sticky bun, but don't want to make an entire pan? This Single Serve Pecan Sticky Bun is just what you need! Gooey and sticky caramel and pecans are combined with a soft cinnamon roll. Even better that it's made with simple pantry ingredients and bakes up in a ramekin for the perfect breakfast treat for one or two! 

• Author: Kathleen Hansen
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes
• Yield: 1 large sticky bun
• Category: Breakfast, Single Serve
• Method: Oven
• Cuisine: American

Ingredients

Dough

• ¼ cup milk, whole milk preferred but lower fat may be used
• 1 tablespoon unsalted butter
• 1 tablespoon white granulated sugar
• ½ teaspoon instant yeast
• ⅔ cup all-purpose flour, plus 1-2 tablespoons additional
• ⅛ teaspoon kosher salt

Filling

• 1.5 tablespoons packed brown sugar, light or dark
• ½ teaspoon ground cinnamon
• ~1 tablespoon softened unsalted butter, plus extra to grease ramekin

Pecan Topping

• 3 tablespoons packed brown sugar, light or dark
• 2 tablespoons heavy cream
• ¼ cup pecan halves, partially chopped

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Instructions

1. Warm Milk and Butter - In a medium bowl, microwave the milk & butter for 30 secs. Allow to cool for a few minutes until temp reads about 110 degrees F (don’t go higher or it can kill the yeast). 
2. Yeast - Add the 1 tbs sugar & yeast to the warm milk and stir.
3. Flour - Add the flour and the salt and use a fork to stir to combine. You may need to add another tbs or two of flour until it forms a soft dough. 
4. Knead Dough - Transfer dough to a floured surface and knead for ~5 minutes. The dough should form a smooth ball and you should be able to stretch a piece of dough without it breaking. 
5. Rise #1 - Grease the original bowl (oil or cooking spray) and add the dough. Cover with plastic wrap and place in a WARM place to rise for 1-2 hours until doubles in size and is pillowy.
6. Pecan Topping - Well grease a large ramekin (see note) with softened butter (you can also add a circle of parchment paper to the bottom). Add the pecan pieces to the bottom in an even layer. In a small bowl, mix together the brown sugar and cream for the topping and pour over the pecans. Set aside.
7. Roll out Dough - Transfer dough to a clean surface and roll into a rope, ~15 inches long and press down into a long strip (~2 inches wide and 15ish inches long). 
8. Add Filling - Mix together the brown sugar and cinnamon. Spread the softened butter over the strip of dough and press on the sugar mixture. Tightly roll up the dough strip & transfer to the ramekin on top of the pecan mixture.
9. Rise #2 - Cover with plastic wrap and place it back in the WARM spot to rise for another ~30 minutes until it doubles again/puffs up. Meanwhile, preheat the oven to 350 degrees F.
10. Bake - Place the ramekin on a baking sheet lined with foil to catch any drips and bake the sticky bun in the preheated oven for ~24-30 minutes. It should be golden brown & the internal temp will read between 190-200 degrees F. If getting too brown on top, loosely cover with foil. Allow to cool in the ramekin for a cool minutes then carefully remove to a plate.
11. Enjoy - Cool for just 2-3 minutes then carefully (use oven mitts) to invert onto a plate while still warm. Enjoy!

Notes

Ramekin Size - My ramekin was 10 ounces to very top rim and about 4.25 inches wide. You can use a larger ramekin or even two smaller ramekins and make two rolls and just adjust the bake time.

Nutrition

• Serving Size: ½ sticky bun
• Calories: 481
• Sugar: 28.3 g
• Sodium: 101.1 mg
• Fat: 23.6 g
• Carbohydrates: 62.4 g
• Fiber: 2.9 g
• Protein: 7.3 g
• Cholesterol: 39.6 mg