This single-serve pecan sticky bun is made completely from scratch. A soft, buttery treat has all the ooey-gooey caramel pecan topping you love, in a perfectly portioned size. It’s cozy, comforting, and ideal for when you just need one really good bun to brighten your weekend morning.

A sticky pecan cinnamon roll with a bite taken out, sitting on brown parchment paper on a wooden board. Crumbles are visible in the background.

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Sometimes you just want one warm, gooey sticky bun without committing to an entire pan. This single-serve pecan sticky bun is the perfect solution , no leftovers, no temptation sitting on the counter. The dough is made completely from scratch with simple pantry staples, and there’s no yeast involved, so it comes together quickly.

A sticky pecan pastry sits on parchment paper atop a wooden board, surrounded by pecans in a bowl and scattered on the surface, with a bowl of crumble nearby.

What really makes it special is the rich, buttery brown sugar filling packed with toasty pecans that bubbles up into that irresistible sticky glaze while it bakes. You don’t need any fancy equipment either; just a ramekin or small pan will do. It’s cozy, comforting, and every bit as indulgent as a full batch, just in a portion that feels just right.

Variation Without Pecans

Skip the pecans and try this cinnamon roll-style twist instead. Everything else stays the same, soft homemade dough and gooey cinnamon-sugar filling , but you’ll swap out the nuts for a bit more buttery swirl.

Here’s how to do it:

Omit the pecans from the filling.
Add an extra ½ tablespoon of brown sugar and a little more cinnamon.
Optionally, mix in a drop of vanilla extract for a bakery flavor.
After baking, drizzle with a quick glaze made from 2 tablespoons powdered sugar + ½ teaspoon milk for that classic cinnamon roll finish.

It’s every bit as indulgent, just without the crunch!

Step-by-Step Process Images

How to Make the Dough

Three images show steps of mixing dough: 1) Ingredients in a bowl, 2) Partially mixed dough, 3) Smooth dough with spatula beside the bowl.

How to Make the filling

Three side-by-side images showing a saucepan with ingredients being mixed: brown sugar and spices (4), stirred with salt (5), and mixed with chopped pecans (6).

How to Roll up the Dough

Six-step process of shaping dough: rolling out, spreading filling, rolling up, twisting, splitting lengthwise, and placing in a baking tin.

Cinnamon roll with chopped pecans and caramel on a wooden board, next to a mug and wooden bowl.

Single Serving Pecan Sticky Bun

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Prep Time 15

Cook Time 20

Resting Time 20

Total Time 55

Servings: 1 bun

Recipe Cost: $3.09

Ingredients Method Nutrition Notes

Ingredients

½ cup all-purpose flour + 1 tablespoon (68 grams)
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon brown sugar
1 Pinch salt
2 ½ tablespoons milk
1 tablespoon melted butter

Filling

1 tablespoon butter
3 tablespoons brown sugar
1 ½ tablespoons whole milk
1 teaspoon cornstarch
½ teaspoon ground cinnamon
Pinch salt
⅓ cup pecans

Recipe Directions

In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt. Drizzle in the melted butter and stir until crumbly.
Stir in the milk until a dough forms.
In the bowl, knead the dough 5-7 times until smooth. Cover and set aside for 15 minutes for the gluten to relax.
In a saucepan, combine brown sugar, cornstarch, cinnamon, and salt. Stir to distribute.Add in the milk, stirring until smooth. Place over medium-low heat and add the butter.
Bring to a boil, stirring regularly, until sticky. Add the chopped pecans and stir. Cook for an additional 30 seconds.
Remove from heat and allow to cool.Preheat oven to 350°F. Line a small 5 inch springform pan with parchment.
On a lightly floured surface, roll dough into a rectangle about 4” x 10”/10cm x 25cm.
Spread the filling into an even layer over it, reaching almost to the edges.
Roll into a spiral starting on a long edge.
Once rolled, cut in half lengthwise and twist the two pieces together, keeping the cut open edges mostly up.
Twist dough back on itself so that the ends are tucked in, and it forms a round. Place in the lined baking tin.
Baking for 20 minutes until the edges of the dough are golden brown and it holds its shape when poked. Allow to cool for at least 10 minutes before eating.

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Nutrition

Serving: 1bun

Notes

Recipe is demonstrated in a 5”/12.5cm springform round tin, but can be made in something larger, though is best with something to support the sides and contain any leaking filling. You can also use a larger ramekin.

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Single Serving Pecan Sticky Bun Recipe