Pecan-Raisin Sticky Buns

These warm and sticky treats are the perfect reason to get out of bed early. Enjoy with a mug of hot coffee or tea.


  • 4 tablespoons unsalted butter, room temperature, plus more for greasing
  • 1/2 cup packed dark brown sugar, divided
  • 1 tablespoon corn syrup
  • Kosher salt
  • 1/2 cup chopped pecans
  • One 15-ounce ball pizza dough
  • 2 tablespoon unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 cup raisins


Preheat the oven to 350 degrees F. Grease the inside of a 9-inch cake pan.

In a small bowl, combine the softened butter, 1/4 cup brown sugar, corn syrup, and a pinch of salt. Stir to combine, then spread onto the bottom of the pan. Sprinkle the pecans over the mixture.

Roll the pizza dough into a 10 x 14-inch rectangle. Brush the melted butter over the dough. In another small bowl, mix the remaining 1/4 cup sugar, cinnamon, and raisins together, then scatter over the dough.

From the long side, begin to roll the dough into a cylinder. With the seam-side down, cut the dough crosswise into a dozen 1-inch thick rounds, then arrange cut-side up on the bottom of the pan. The pieces do not necessarily need to touch. Brush any remaining butter on top.

Bake in the oven until golden, 30 to 35 minutes. Let cool for 1 minute, then invert to serve.

Tip: Bringing pizza dough to room temperature makes it easier to work with.

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