Easy Sticky Buns with Bacon

from 2 votes

Discover how to make Easy Sticky Buns with Bacon in just 60 minutes! These shortcut sticky buns use puff pastry for a quick, yeast-free treat, delivering all the ooey, gooey goodness you crave with crispy bacon and a sweet caramel glaze. Perfect for a speedy, indulgent breakfast or brunch!

Sticky buns topped with bacon and pecans on a wire cooling rack.

I’m a longtime member of the store-bought puff pastry fan club. I have twisted, folded, filled and topped the buttery sheets into every creation imaginable, from a puff pastry football to pumpkin mousse-stuffed cornucopias. But sticky buns? Mind = blown.

Please direct all high-fives and OMGs to Ina Garten, who is the mastermind behind this spectacular shortcut on the otherwise lengthy road to homemade sticky bun satisfaction. All I simply did was remove the raisins and add bacon, which just might be the swap-out to end all swap-outs.

The Barefoot Contessa and I go way back. She was the second reason (Mom was first) I ever pursued a career in food. Because while most kids were flipping through comic books at the kitchen table, I was flipping through Ina’s cookbooks. To this day, the entire set—from The Barefoot Contessa Cookbook to Barefoot Contessa Foolproof—sits on my kitchen counter. I even stood in line for two hours once to snap a photo with her. Ina’s just that kind of gal.

So when last Sunday morning rolled around and I was craving something seriously sweet and satisfying, I knew sticky buns were in my future. But all that yeast … and kneading … and proofing … and rolling. I needed a sticky bun, and I needed it before November.

Prior to discovering this recipe, I always thought the phrase “easy sticky buns” was an oxymoron. But as it turns out, two sheets of store-bought puff pastry, a handful of chopped pecans and a few slices of thick-cut bacon, and suddenly I was in business. Best of all, the bacon is surrounded by brown sugar-whipped butter, which results in candied bacon. And I know we all have a thing for candied bacon.

So thank you, Ina, for inspiring me while simultaneously preventing me from fitting into my pants. Please don’t hesitate to call if you’re ever in need of a girls’ weekend in the Hamptons. I’m but a train ride, and a hot pan of bacon-studded sticky buns, away.

Ingredients

  • Bacon: Use your favorite variety. Save the bacon drippings! They can be used to add extra richness and flavor to other dishes, like caramel popcorn or bacon-cheddar biscuits.
  • Unsalted butter: Provides richness and flavor, and is a key ingredient in the caramel sauce. If you only have salted butter, you can use it, but reduce or omit additional salt in the recipe to balance the flavors.
  • Light brown sugar: You’ll use this for the sticky buns and for the filling to add a caramel-like sweetness and depth of flavor.
  • Pecans: This is the classic sticky bun nut of choice. However, you could use chopped walnuts instead.
  • Puff pastry: Frozen store-bought puff pastry is the buttery, flaky base for our shortcut sticky buns. You’ll need it to be thawed to roll it out. The best way to thaw puff pastry is overnight in the fridge.
  • Filling: Similar to traditional sticky buns, you’ll need melted and cooled butter, brown sugar, and cinnamon for the filling.

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

How to Make Easy Sticky Buns with Bacon

  1. Cook the bacon. After preheating the oven to 400ºF, cook the bacon in a large saucepan until the fat’s rendered and the bacon is on its way to being crispy. I like to use a saucepan so its high sides contain grease splatter. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
  2. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light in color and fluffy. 
  1. Divide the butter and toppings. Scoop the butter evenly into a 12-cup muffin tin, then top with the chopped pecans and bacon.
  2. Roll the puff pastry. On a lightly floured surface, roll a sheet of the puff pastry out, making sure it’s evenly thin. Brush half of it with melted butter and sprinkle with half of the brown sugar and cinnamon. Tightly roll the puff pastry into a log, starting at the edge closest to you. 
  1. Trim and cut. Remove the scraggly ends, then cut the log into 6 pieces. (I like to cut it in half and then each half into 3 pieces.) Place the rolls sticky side-up into 6 of the muffin tins.
  2. Repeat with the other sheet of puff pastry. Roll, top, roll and slice the other sheet of puff pastry, filling the remaining muffin tin wells.
  1. Bake. Place in the oven for about 30 minutes, until the Easy Sticky Buns with Bacon are golden brown. I recommend putting the muffin tin on a parchment-lined baking sheet, which will catch any drips.
  2. Let cool. After 5 minutes, invert the muffin tin, scraping off any of the toppings.

Kelly’s Recipe Tips

  • It’s important that you sprinkle the chopped pecans and bacon on top of the butter mixture in each muffin pan so that they don’t burn while baking.
  • Remove quickly after baking. Don’t let the sticky buns cool for longer than 5 minutes in the pan or the topping will become too hard and not release along with the buns when you invert the muffin pan onto the baking sheet.
  • While I love a sweet-salty moment, you could leave out the bacon and double up on the pecans. Or you can skip both and just have good ol’ caramel sticky buns!

Frequently Asked Questions

Can they be prepared in advance?

Kept in the fridge, these Easy Sticky Buns with Bacon will keep for up to 2 days. You can reheat them on a baking sheet in a low, 350ºF oven until warmed through.

Can sticky buns be frozen?

After cooling the sticky buns, place them into an air-tight container and into the freezer. They’ll keep for up to 6 months this way. Thaw them in the container in the fridge overnight before reheating.

Sticky buns topped with chopped bacon and pecans on a wire cooling rack.

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Breakfast

Easy Sticky Buns with Bacon

Make the most of store-bought puff pastry with this quick and easy recipe for sticky buns studded with chopped pecans and bacon.
Author: Kelly Senyei
4.50 from 2 votes
Easy Sticky Buns with Bacon from justataste.com
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 sticky buns

Ingredients 

For the sticky buns:

  • 5 slices thick-cut bacon, cut into 1/4-inch pieces
  • 12 Tablespoons (1 ½ sticks) unsalted butter, at room temperature
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 cup pecans, roughly chopped
  • 1 (17.3-oz) package (2 sheets) frozen puff pastry, defrosted

For the filling:

  • 2 Tablespoons unsalted butter, melted and cooled
  • 2/3 cup light brown sugar, lightly packed
  • 3 teaspoons cinnamon

Instructions 

  • Preheat the oven to 400ºF.
  • Cook the bacon in a large saucepan over medium heat until a majority of the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together 12 tablespoons (1 ½ sticks) butter with ⅓ cup light brown sugar until light and fluffy, about 2 minutes.
  • Divide the butter mixture between the cups of a nonstick 12-cup muffin pan. Divide the chopped pecans and cooked bacon between the cups, sprinkling them on top of the butter. (See Kelly’s Notes.)
  • Lightly flour your work surface. Unfold one sheet of puff pastry onto the surface with the folds opening left to right. Brush the whole sheet of pastry with half of the melted butter then sprinkle it with half of the light brown sugar and half of the cinnamon. Starting at the bottom edge (closest to you), tightly roll up the pastry ending with the seam side down. Trim and discard the two ends then cut the roll into 6 equal pieces, about 1 ½ inches wide. Place each piece, spiral facing up, in each of six muffin cups. Repeat the filling, rolling and slicing process with the second sheet of puff pastry to make 12 sticky buns.
  • Place the muffin pan on a baking sheet lined with parchment paper (to catch any overflow) and bake the sticky buns on the center rack for 25 to 30 minutes until the buns are golden brown and firm to the touch. Remove the sticky buns from the oven and allow them to cool in the pan for 5 minutes only, then invert the pan onto the parchment paper-lined baking sheet, scraping out any topping from the cups. Let the buns cool slightly then serve.

Kelly’s Notes

  • It’s important that you sprinkle the chopped pecans and bacon on top of the butter mixture in each muffin pan so that they do not burn while baking.
  • Do not let the sticky buns cool for longer than 5 minutes in the pan or the topping will become too hard and not release along with the buns when you invert the muffin pan onto the baking sheet.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!
  •  

Nutrition

Calories: 391kcal, Carbohydrates: 28g, Protein: 3g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 45mg, Sodium: 157mg, Potassium: 86mg, Sugar: 18g, Vitamin A: 415IU, Calcium: 29mg, Iron: 0.9mg

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Recipe adapted from Ina Garten.


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4.50 from 2 votes

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Comments

  1. Anna says:

    4 stars
    Can i make a vegetarian version and just not add the bacon or will that mess with the cooking time (etc…)

    1. Kelly Senyei says:

      You can absolutely leave out the bacon, Anna!

  2. Tammy says:

    5 stars
    I made these for a brunch with friends this past weekend. They were easy to whip up and absolutely delish!

    1. Kelly Senyei says:

      Thank you so much for rating the recipe, Tammy! I’m so glad you enjoyed it!

  3. Paul Jones says:

    I have always been a Sticky Bun guy, my mouth waters at the thought of these!!! . My mind thanks you, my belly wants to slap you…sorry! Paul

    1. Kelly Senyei says:

      Hah! Thanks, Paul :)

  4. Denise says:

    I made these tonight for a farmer’s market sale in the morning. They were easy and turned out perfectly. Thanks for a great recipe I’ll use again and again!

  5. Laura @ Laura's Culinary Adventures says:

    Wow! I love this!

  6. katie says:

    OMG! These look to die for and I love the idea of using store bought puff pastry. I know what I’ll be making this weekend!

  7. Amy @Very Culinary says:

    Oh. My. Goodness. THIS. I die.

  8. ashley - baker by nature says:

    I didn’t think I could love you more… and then you made these! Wow, lady!!!

  9. Abbe says:

    Stop it!! You are killing me!! And by killing me, I mean completely hitting the spot with this sticky bun/bacon combo! WOW! :) Amazing as always.

  10. Chung-Ah | Damn Delicious says:

    All you had to do was say BACON!

  11. Des says:

    Seriously?! Sticky buns are that easy??! These are gorgeous!

  12. Gaby says:

    Swapping raisins for bacon, I’m pretty sure there that is pure genius!

  13. Jamie @lifelovelemons says:

    Wow. These look like such a necessary indulgence!

  14. Zainab @ Blahnik Baker says:

    I’ve been waiting for these since the teaser photo!! Even better in person lol!! So so beautiful and I can see how sticky they are. PS: I hope Ina calls :)

  15. Kristyn says:

    These look absolutely decadent, Kelly! Beautiful photos!

  16. Christine @ Cooking with Cakes says:

    been waiting for these since I saw them on Instagram last night!!! worth the wait for sure – amazing!

    Also – How’s the Chelsea Fairway? (yes, I stalk your insta) I’m always going to the Chelsea TJ’s but maybe I’ll have to venture a few blocks north.. let me know!

  17. Gina Moore says:

    These look amazing!!! I have puff pastry in my freezer…must make these!

  18. Katherine says:

    I’m still just waiting for you to become insanely famous around the world! Your food is amazing! And your pictures are gorgeous! I’m not a bacon fan, but you may be able to convert me with these!

  19. Tieghan says:

    Wholy moly! Like Averie said, the color of this just screams sticky! I love them, the pastry, the pecans and the bacon! what and incredible little bun!

  20. Stacy | Wicked Good Kitchen says:

    We both have ‘easy sticky buns’ on the brain today, Kelly! (Working on post right now for my no-yeast cinnamon rolls made with sour cream.) Very innovative to use Ina’s easy peasy method of using puff pastry. Puff pastry rules! “Swap-out to end all swap-outs” is right! You can never go wrong with bacon in a caramel-y sweet treat like these. Mmm…salty, sticky and sweet. Yum! Thanks for sharing, girl. Pinning!

    1. Kelly Senyei says:

      I can’t wait to try your cinnamon rolls, Stacy! What’s not to love about carbs and sugar rolled into one delicious spiral? :)

  21. Averie @ Averie Cooks says:

    I dont even eat bacon but I am loving the color of these and I can tell just how sticky and wonderful they are!