Editor's Note: If you liked these sticky buns, you can find an orange variation HERE.
Do you ever try a new food and fall so in love with it that it is always on your mind, but you just don't make it? Then a few years later, you finally give in and make it and you wonder why on earth you didn't make it sooner? It happens to me all the time.
Do you ever try a new food and fall so in love with it that it is always on your mind, but you just don't make it? Then a few years later, you finally give in and make it and you wonder why on earth you didn't make it sooner? It happens to me all the time.
This recipe is one of those. My friend, Kolette, made these sticky buns for a recipe exchange I hosted either three or four years ago. I remember them being soooooooooooooooooooooo good and sooooooooooooooooooooooooooooo easy to make.
So, I made them this morning and everyone was in love! They are super easy and SUPER yummy. You must, MUST make them! ASAP!! Don't wait a few years only thinking about these like I did. Make them. You'll be glad you did.
Here's what you'll need:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt.
1/4 C. chopped almonds, opt.
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
I used two tubes of Pillsbury Grands biscuits this morning, but won't do that again. I'll either use the smaller biscuits or one tube of the grands, as stated in the recipe list above. These had to bake for about 30 minutes. Still amazing, but I'll be doing it the other way from now on (the way they're supposed to be made).
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20 minutes or until golden brown.
Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Look at that!
SOOOOOOOOOO GOOD!!!!!!
You really need to try these soon!! Enjoy!
149 comments:
This looks incredible... I am always looking for good recipe blogs and I have found one!! I look forward to following!
Thanks, Melissa! I sure hope you like what you try!! Happy cooking!
These look awesome! I'm wondering what kind of syrup you're referring to--maple, pancake, corn syrup?? Thanks.
is it possible to make these without the round fluted pan? would it work if you used two loaf pans maybe? they look so good!
I'd also like to know what kind of syrup you used. This looks so tasty!
found this via pinterest and it's in my oven as I type! Thanks for such an easy recipe!
Welcome to my food blog!! You can use any kind of syrup you'd like. I use just regular pancake syrup. And, yes, you can use whatever pan you'd like, just keep an eye on it as it bakes since using different sized pans can vary the baking time. ENJOY!!
Oh, I probably wouldn't use corn syrup. Pancake or maple syrup would be best. ;)
These look amazing! Unfortunately I don't have access to the prepared "biscuit" tubes, what could I make that would be a suitable alternative?
Vintage Grrl, you could try using frozen rolls, thawed.
Ooh, sorry, by using rolls, you'd probably have to let them rise too.
Just made these. Took no time. I didn't measure at all. And no nuts! Used a silicone bundt pan. Came out wonderfully!! Boyfriend was amazed that I came out of the kitchen 20 mins after I entered with these in hand.
these sticky buns look yummy
I always love recipes from real folks... These sticky buns look amazing!
Fran
A-MAZE-ING!!!! Found on pinterest and then as I read discovered we both have an Aubri...and spell it the same way:) www.theaubribrownclub.org
OMG! I'm so going to try making these. They look so delicious and seems so easy to make.
www.marleysimonestyle.com
I made these this morning & my family LOVED them!! I tweaked them a little and posted my revised recipe on my blog if you want to check it out. I gave you a shout out as well! I am your newest follower! keep the good stuff coming!!
I found these via pinterest, omg they were good. Thanks for sharing! You have a new reader.
I just tried this recipe and it was easier than I could have imagined. I even blogged about it!
http://anappleforthecrafter.blogspot.com/2011/10/dessert.html
You don't even know how happy it makes me to hear so many nice things! I am so glad so many of you are enjoying this recipe. And thanks to those of you who are passing it along and mentioning my blog as well. Thank you!!
making these as i type! i'll use a loaf pan next time since the fluted pan i have is the kind where you can lift out the center flute and therefore i ended up with syrup flowing all over the place! oops! can't wait to see how they taste! great recipe!
Made these this morning for the kids and I after finding your recipe on Pinterest earlier this week! I blogged about it, and linked back to you!! Thanks for sharing such a great recipe! :)
Jennie
http://jenniesjewels.blogspot.com/
We call this monkey bread, except we tear the biscuits into 4 pieces and then shake them up in the spice mixture before putting them in the pan. It makes it a lot sweeter because more biscuit is covered, but it's really good!
Can't wait to try these! Found your blog through Pinterest, and I'm glad that I did! LOVE real recipes from real people with real lives ~ like you & me! Thanks again!
Oh, Michelle, I LOVE Monkey bread!!! Mmmmmm...that sounds so good.
And, Sheila, thanks so much for the comment! I hope you find some keepers on here. Welcome!
I made these tonight with home-made buttermilk biscuits. I had to half the recipe and put it in a glass loaf pan but they still turned out great!
These are wonderful and super easy, but take note.
If you are staying at your mother-in-law's house and you'd like to impress everyone with these delicious treats, but your mother-in-law does not own a Bundt pan, do not use an angel food cake pan instead because "it looks close enough". The gooey goodness will leak out the bottom of the pan and scald all over the bottom of your mother-in-law's state of the art convection oven and you will feel like a fool.
Be warned. ;) (And yet, they STILL turned out yummy, showing you how "fool" proof these are, oven notwithstanding).
Morrowre1, I'll bet they were so good with homemade biscuits! Yum!!
And, Cara, OH NO!!! So sorry that happened! Thanks so much for the warning. :)
Found your recipe through Pinterest and made it this morning! Blogging about it tomorrow!
Found you via Pinterest too, I made these this morning. At first I was skeptical, as they didn't seem like they were getting done enough, I baked an extra 5 min. initially then when I flipped them over they were still doughy on the bottom. So I put them back in doughy side up and baked another 5 min. Let me tell you, they were soooo yummy! Between my husband, myself, my 3 year old and 1 year old we ate the whole batch.
So glad to hear you guys are liking these!!
I make something similar...Gorilla Bread!
Cutting the biscut in half and wrapping it around a pinch of cream cheese. Can't wait to try your recipe with my lil addition!
Oh me, oh my! Monique Smith, I'm so going to try that!!! Thanks for sharing.
Oh my gosh, just made these. For something so simple, they were so delicious! I'll be making these more often (well not too often - they are decadent!). Thank you for the recipe!
Making these tonight for a Girls Night Out @ my house. Found via Pinterest. Excited! :)
I'm doing a special feature on my blog this month called 30 days of desserts which each day I feature a different dessert from different bloggers featuring their recipe and blog (etsy shops, fb pages, etc.). I came across your blog and was wondering if you would be interested in participating! Just let me know!
Thanks,
Summer Jo Brooks
Author of Believing Boldly
Could u do this with regular sugar? I want to make these and have everything except brown sugar..maybe do a cinnamon/plain sugar combo? If u can please tell me measurements :) thank u!
MoMto, yes, you can substitute the brown sugar with regular sugar. It will affect the flavor slightly, but it shouldn't be a big deal. If you wanted, you could add maybe 1/2 teaspoon of molasses to put some of the flavor back. If you don't have any molasses, plain granulated sugar (the same quantity as called for in the recipe - 1/3 Cup) should be just fine. Good luck!
Can't wait to try these Thanksgiving morning and again next week at a breakfast potluck at work. Found you via pinterest and would LOVE an invite. Thanks for sharing.
~Dawn
d.morris@wavecable.com
Going to try these in the morning, but I'm going to use the pillsbury sweet rolls since I don't have any other rolls.
i didn't realize I didn't have syrup til i went to bed last night... so I improvised and used 1/2c. of honey. ZOMG! crazy delish. TYSM for this thanksgiving (new) tradition!
Made it and my kids LOVED it. Can't believe how easy it is. Thank you for sharing.
Do they have a strong syrupy taste (if that makes sense)? I'm not a huge fan of maple syrup so I was just wondering.
I just made these this morning and they were absolutely amazing thanks!
I'm so happy to hear you guys are enjoying this recipe!! And honey sounds like a very tempting substitution. And, CurleeChik, I think that the finished product tastes more like caramel than syrup. I hope you like it!
I just found your blog (and this recipe) via Pinterest via Twitter and it looks amazing. But I live in France and am pretty sure that there's no such thing as these tubes of biscuits (not even entirely sure what that means), nor even frozen rolls as you mention. Also, syrup is hard to find (I know, I know, but they're FRENCH. If something isn't typically French you generally can't find it...). So now I'm devastated. Alternatively, I could try and be organised, print out your recipe and try and make them when I'm at my dad's in Scotland for Christmas because it might be possible to find the ingredients there... Hmmm.
Still, looks yummy!
Made these for the first time and I'll tell ya they were delish! Now what I did a little different I made a MISTAKE!! That's right I made a mistake and they still turned out beautifully and yummy that no one knew the difference. So my mistake was this I mixed the brown sugar and melted butter together and so I redid what I was supposed to do and set aside that brown sugar mistake and used it by spreading it on top of the biscut with some of the syrup..results Hubby: They taste like Cinnabon Rolls. Mom: They are so soft and flakey. Dad: Couldn't say a word as he was still chowing down. Perfect to make for Christmas Morn!
Magic27, I so sad that you don't have access to these ingredients! If you can find them in Scotland, I would recommend giving them a try there and then bringing the ingredients back home with you to France! ;)
Rowanvampo, your mistake sounds divine! Isn't it nice when you make a mistake and it turns out so good?! I think I just might have to try your version! Thanks for sharing.
How about some raisins in this? Would the raisins need soaking?
I'll bet raisins would be great in this! I have a orange version of this recipe that I'm going to try with craisins. I don't plan on soaking them, but I'll let you know how it turns out.
What kind of syrup???? These look amazing.
Darenda, you can just use any pancake syrup. Hope you like them!
I am making this on Saturday (go Pintest) for the long distance boyfriend's visit. It will look like I tried really hard. Being I had most of the items in my home this recipe cost me less than $5!
Cricket, I'll be he'll be amazed at your culinary skills too!
*bet
Just made these this morning! UHHH-mazing!!! Making these for Christmas morning, the kids loved them! Everyone is now boycotting any other cinnamon rolls! These are the new favorites!
Got here in a roundabout way from Pinterest. These look pretty durned good - good enough to brave the store on Christmas Eve to procure said ingredients.
Thanks for the share!
Sara
http://www.TheOtherEndOfTheCandle.com
Found this via Pinterest and they are in the oven now for my kids for Christmas before they leave to go to their dad's. They keep asking if they are ready yet!! Thanks for a quick and easy recipe.
OMG! Made these in a 9x9 square pan with one can grands buttermilk biscuits. I tore the biscuits in small pieces. Covered the bottom with pecans. Also used high grade maple syrup which gave it more gooey texture. Flipped it over and kids pulled it apart in bite size pieces. Heavenly!
Can you send me an invite...new to pinterest...sarahshop57@gmail.com...thanks so much!!!
I also found on my new obsession/additction called Pinterest. Who knew you could do so many different things with Grands biscuits? Yours is the first one I'm trying because it looks so good! What made you decide to use 2 packages of Grands and why did you say next time you'd stick to one package like the directions say? Because the pictures using 2 packages look fine to me. I used just one myself too (being nervous that using two would be disastrous even though yours looks fine) and in case it came out bad, I still had one more package. Can't wait to eat it, it's still baking. Thanks!
Hi Mary C, and welcome! Two packages of the Grands did turn out fine, but I prefer the higher caramel-y to bread ratio that you get with one package of Grands.
Just think, now you can make it again tomorrow with your extra package!
I hope you like it!
Just made these... HOLY YUM! We used the one tube if Grands and it was the perfect amount for a family of 4. Passing this recipe along to my Grandmother who has been having a hard time making her traditional cinnamon rolls lately. Definitely a must try and a recipe to keep! THANKS!
Hello! Thank you for this wonderful treat! I also made a little addition to mine. I added powdered butterscotch pudding in with the brown sugar/cinnamon mixture. It was the non instant kind. Its baking now and it smells sooo good!
I found you via Pinterest and couldn't wait to try this recipe. I used one Butter Tastin' Grands and Eggo Buttery Pancake Syrup (can you tell I love butter)??? I used a loaf pan and it's baking right now as I type (another 5 minutes to sticky bun goodness)! Thanks so much for the recipe. I just read all of the comments to this post while waiting for my buns to come out of the oven and saw the cream cheese addition. I wish I had seen it earlier. Oh well, there's always a next time! Thanks again!
My family loved them thanks soooo much for the recipe and the pictures were such a help.....please send me a pinterest invite at beckyr@etex.net thanks!!
Hi there! I wanted to let you know that I made this recipe for Christmas morning breakfast, and it literally disappeared in minutes. Thanks so much for sharing it - I will definitely be repeating it again!
:) Molly
Has anybody tried making these with a tube of refrigerated crescent rolls? Have a kid home from school...can't run out to the store...but need to make these! ;)
Looks and sounds so yummy. I will have to give this a try.
Thank you! These look delicious. Am definitely going to try them this weekend! New to pinterest. Please send me an invite kvsmolin@yahoo.com. thank you!
well, if they taste anything like they look....then I'm in!! Willtry over the weekend...
is there not a printable version?
Thanks for the recipe! I have it in the oven right now, with an adaptation I wanted to tell you about.
I had a couple bananas that were about a day away from banana bread, so I decided to try a bananas foster version of these sticky buns. At first, my plan was to just combine the chopped bananas with the brown sugar mixture (no nuts for this house), but the mushy bananas made the sugar pretty wet. So I ended up combining the butter and syrup mixture with the brown sugar mix so I had one bowl of liquid yumminess. I don't have a bundt pan, so I took a large round glass casserole dish and put the biscuits around the outer edge, then made a smaller ring of biscuits in the middle. I got 15 small biscuits in the outer ring and five in the middle ring.
I'm sure the original recipe is wonderful, but I have to say these smell soooo good!
I had to post a link on my facebook page. http://www.facebook.com/pages/Slightly-Askew-Studios/113685442035316#!/pages/Slightly-Askew-Studios/113685442035316?sk=wall&filter=1
I made these this morning, but didn't have any biscuits so I used the Rhodes frozen rolls and it was DELICIOUS!! Definitely going to be making another appearance at our home :)!
I'm LOVING these comments and ideas!!! Thank you so much for posting them. I can't wait to try out so many of these variations!
Making these this morning to take to my mothers house... we have a weekend tradition of doing brunch at her house at least 1 day; either Saturday or Sunday. When she mentioned doing brunch yesterday, I knew what I was making right away!!! Been dying to try this all week!!! =) Just hope that its not something that is supposed to be served warm... hope it will be just as good if its cooled to room temp....
I made these for Christmas morning. DELICIOUS!
My goodness. I threw these together this morning (saw the post on Pininterest) and wow, were they easy and sooooo good. I didn't have a bundt pan, so baked them in a 9x13 glass dish, and they are perfect. I'll add more pecans next time. Great recipe!
made these this morning to share with friends. everyone loved them
Iv got these in the oven right now, I can't wait till the oven goes off.
I just made these but added bacon! Devoured in seconds!
Wow made this mornin and was totally awesome. I had bought cheap biscuits from Aldi and you can't even till they are a biscuit. I am gonna quater them next time though so the eww gew goes all the way through them. Thank you and can't wait to try more recipes. :-)
Made these this morning and they disappeared! I used reg sugar bc i didnt have any brown sug. on hand. and they came out amazing. Just think how great they will taste after i get some brown sugar! awesome! saw it on pinterest.
I, like several others found you through Pinterest. My hubby is a blueberry freak so I used blueberry syrup and randomly through in some frozen blueberries. I had to bake for about 5 extra minutes and it turned out amazing!!!! So good that hubby is going to get me a couple more pans so I can make more then one batch at a time. lol
Made these a couple of times now...SOOO good! Would you mind if I shared this recipe with my readers on my blog (www.momsbalancingact.com) if I made sure to include a link back here?
Blessings,
Jenna
jenna@momsbalancingact.com
I just made this tonight. It was a hit with hubby. I will try the orange next time.
This looks SO yummy and very familiar. We do a similar thing with frozen dinner roll dough.
Overnight Coffee Cake
I saw this through Pinterest, and couldn't help but take a 2nd look. REALLY does look great!
Christie, you're blueberry variation sounds amazing! And yay for more pans!!
Jenna, you're more than welcome to share the recipe. Thank you so much for being willing to put a link back to here. I've found MANY websites online who've used the recipe and even my pictures without saying where it came from. So, I would really appreciate that. Thank you!
It's Okay to be weird, I've heard from lots of people that they make something similar with frozen dinner roll dough. I'll have to try that some time.
Thanks for the comments everyone!
hannah, I'm featuring your recipe in the feb. kijaro e-newsletter as a variation to a mardi gras king's cake.
-kim
kijaro team member
Great, thank you!
Kim, I would LOVE to see it! You can email it to me at all-things-delicious@q.com. Thank you!!
I had four leftover biscuit dough rounds from another recipe and this sounded amazing, so I made your recipe but modified it for individual servings in a muffin tin. I added 2 spoonfuls of the syrup mixture to the bottom of each muffin cup, sprinkled with the the brown sugar mixture on top, and repeated the process after adding a biscuit to each cup. I baked them according to the directions on the package and they were delicious...and portion controlled! Thanks for this wonderful recipe, I'll definitely be saving this one!
Awesome idea, Angela! Thanks for sharing!!
Made these Christmas morning and loved them!! So easy! Thanks :)
I love these!!! Question though, for the few that I have left over should I refridgerate them or how should I store them if I make them over night for the morning?
Wow!! These are sooooo good!! I grew up in Pennsylvania where good sticky buns were everywhere .... Now live in Florida and can't find them..... These might be better than any of the ones from back home and so easy to make!! thanks for sharing.
I just ran across your recipe and blog on Pinterest. They looked so delicious! My husband and I are whole wheat and sugar free but, I thought, why not give it a whirl! We loved the results, so I thought I would note my adjustments for any other readers you may have that are sugar free. I used golden wheat bisquits, and cut them each into 4 pieces. I used Smuckers Sugar Free syrup (all sugar free syrups are not the same, and this is the one that we feel is closest to the real thing in both taste and consistency), and Stevia cup for cup (I believe it melts better than Splenda in baked goods). As some of your readers did, I rolled my pieces in the Stevia and cinnamon before placing them in the pan. We thought they were delicious, thanks so much for the recipe!
Yes I wish I would have tin foiled my angel food pan (it was all I had) I put it on a cookie sheet but it still ran off the side. Luckily it was just my mother's oven and she didn't mind so much.
Posted the link for your sticky buns on to my blog, 52bake (link: http://52weekbakingchallenge.wordpress.com). These things are AMAZING!
If you're making these ahead of time, then yes, keep them in the refrigerator and well covered. But once they're baked, they don't have to be refrigerated.
Thank you so much, everyone, for the comments! They are so fun to read!!
Bettyb, I'm do glad to have a "healthier" version of this recipe. Thank you for sharing!
um, and don't pick up one can of the Grands Juniors either!!
Made this, this morning. turned out great. used two tubes of biscuits though. so good
I just made this, so quick and easy!! My husband loved it and so did my 20yr. old son, who is a very picky eater!! Looking forward to making another pan!!
Found this via Pinterest! Thank you very much for sharing! ♥
Why wouldn't u use 2 grand rolls again? Bc 5 grand rolls only cover half the pan? Pls. Advise. Ty. :)
Ty, you certainly can use 2 packages of Grand biscuits. I personally prefer just one of the Grands packages so that I can have more caramel covering less bread. I hope that makes sense. But you can do whatever you'd like. That's just my preference. Good luck!
want to make this in the morning, I have everything except syrup. Can i use molasses and caro syrup?
I have these in the oven as I type. They smell sooooo good. I sprinkled extra cinnamon on the top. TFS
I'm about to make these! Waiting on some pecans from my mother-in-law's tree, which my hubby will be bringing shortly. So excited to try this super simple recipe...looks divine! Found this on Pinterest. Thanks for the recipe :)
OMG. YUM. That is all.
I saw your receipe on Pinterest and I just made this over the past weekend!
It was so delicious, it was gone within 15 minutes after serving the first piece.
I was so happy because, with diabetics in my family, I was able to make this sugar-free.
Thanks for the awesome receipe!
These sound yummy. Very similar to monkey bread in which you section the grands buisciits and roll them into balls and roll the balls in cinnamon/sugar mixture. The mixture melts around the buiscuit balls as it bakes. So good with raisins scattered throughout. If you use 2 packages just make more topping.
Hi! I JUST made these! In fact, I'm still chewing on one! These are AWESOME and so easy!! Nothing but ooey-gooey goodness!!!
Thanks for posting this yummy breakfast! I just started a blog that reviews Pinterest recipes, and I thought you'd like to know that a link to your recipe is here: http://pineatreview.wordpress.com/2012/02/09/sticky-bun-breakfast-ring/. I make sure to give you credit throughout. --Denise
We tried this recipe this morning and must have went wrong somewhere. We cooked until golden brown or 20 - 25 minutes and the center of the biscuits were not done. Any suggestions? I have to say that the part that was done had a great taste.
Thank you everyone for all the comments! I love to read them!!
Teresa, every oven is different. You might need to bake your for longer, maybe 30 minutes next time. Sorry they didn't turn out! But don't give up, they're totally worth trying again! Good luck!!
I found this recipe on Pinterest this morning and had to make it. I had all of the ingredients except the biscuits. I decided to make them with bisquick. I mixed 4 1/2 cups of mix with 1 1/3 cup of milk, divided it into 16 balls by hand and shaped into biscuits. It worked out well, however there was not enough caramel to biscuit ratio. Next time I think I will try half as much bisquick mix. Thank you!
Just made these for breakfast today. SO GOOD!!!
These look so good! My daughter and I have to eat gluten free so I am now on a mission to try to figure out how to make these gluten free! I will let you know if I get it. :)
I found this on Pinterest. SOOO yummy! and so easy. I will never do the canned rolls again. The extra 3 minutes of prep is worth it. We are all in heaven! This will be our new Christmas morning tradition.
I made these with freezer dinner rolls. Use 16 Rhodes rolls.Just put them on the counter the night before and cover. Bake in the morning. Great for entertaining!
Found this on Pinterest! Delicious!!! Thanks for sharing!
I found this recipe on Pinterest. I also have a cooking blog. I was wondering if I could post it there. I would put my own take on it and my own picture. I would also link it back to your blog. I'm making them with my homemade biscuit recipe. They are in the oven as I type. So excited to try these.
This is my blog address: http://madefromscratchathome.blogspot.com/
I LOVE to hear all your comments! Thank you!!
allgoodfoodfromscratch, I love your blog! Yes, you're more than welcome to post this recipe. Thank you for being willing to post me as the source. I sure appreciate it!
I found your blog through pinterest and decided to poke around...I'm so glad I did! Your directions and pictures are so thorough and easy to follow. I'll be checking back often!
As the others I found this on pinterest soooooo excited to try it, I'm just wondering how is it if you bake it ahead? Should it be eaten warm? Not that I think they will last long because I swear I have a college football team (2 yr old, 5yr old, & of course the hubs) in my house but on the off chance that they don't get eaten right away how long do they stay good? Jen
Jen, this should be eaten warm, otherwise the caramel gets firm. But my brother has made this ahead of time and then just warmed it when he was ready to serve it and he said it still turned out great.
I'm sure it would be fine for a couple of days after it's baked.
Hope this helps and I hope you like it!
Thank you much :) it does :)
I came across this recipe on Pinterest. I made it this morning for my family - delicious!! I've posted it (and your site) on FB and twitter. Thanks for sharing. :)
Made it for dessert tonight and it is Delicious!!thanks for the recipe.Def making it again! :)
Great recipe! I used Pillsbury Cinnamon Cinnabon can rolls for this recipe and it turned out wonderful!
I found this recipe on pinterest last year, this is our second year making these for Christmas morning, they are delicious!!! Merry Christmas!
I've made these twice now- and I didn't do it right either time, but they still tasted good. The first time I made them in the fluted pan but I didn't have maple syrup, so mixed dark Karo syrup with lite pancake syrup and they were very sticky. The pan was nearly impossible to clean because it turned into a kind of caramel-ish-taffy. The next time I went ahead and got maple syrup, but we had a lot of family over for christmas so I made twice as many biscuits in a square pan. The middle ones were a little (a lot!) underdone and I couldn't flip the pan because it was so short the biscuits slid out- there was too much of the syrup mixture. None the less, the middle part went back in and we had a second round of biscuits and everyone loved them- they're a bit like cinnamon rolls. Thanks for the recipe!! I'll be getting another fluted cake pan for the next time the family gathers here ;)
--MR
I thought I was going to make the Orange version of this (and since I don't have orange juice was going to use pineapple juice and tidbits) then I found your recipe! LOVE IT and I have everything I need. Tweaking this recipe just a lil bit and adding dulce de leche... Making them in the morning!!
A batch is in my oven right now! I cut the large biscuits in half to distribute the goop a bit more evenly over the biscuits...we'll see how that goes! ha Of all the pins I reviewed for 'sticky-goodness' made with canned biscuits, yours was the winner. Although I added a few tweaks of my own, I'd like to thank you for a great base recipe!
These look too good to be true! I for sure have to try these out :)
Sure hope you like them, mounyra morssaoui!
look too good and ymmmmmy.This recipe looks great, can’t wait to try this out.
Boston Personal Chef
I'm from Canada and after trying 4 grocery stores could only find Pillsbury country biscuits or grandson that were for cannabis containing dough for 5 large buns would country ones work
Just tried to make sticky buns the other day with another recipe I found online. Although it turned out FANTASTIC, I needed a recipe that doesn't require waiting 13 hours hours before baking. I discovered your delicious recipe and am trying it today (5/17/2014). About to put them into the oven right now. Ooooh I can't WAIT to eat them. Thank you for the recipe!
You could use a deep dish pie plate and out a mug in the middle
I’ve missed you! I stumbled across this recipe and it reminds me of when my girls were toddlers! This was my go-to for the mommy group brunches at church. I’ve made a few of your recipes over the years which became my staples. This sticky bun brings back memories. After a few years’ break, I’ll be making it again soon! I think your family grew which may explain why we haven’t heard from you! Hope you’re well, Hannah! Spring, TX
How many servings?
Do it stay fresh?
1
i do a diabetic version for lazy bakers.
i use 3 cans of refrigerated biscuits, whole, honey, nuts or raisins(optional) cinnamon sugar and melted butter.
first, i grease a bundt pan w/ the melted butter, add the honey and nuts/ raisin, if you are using them,stand up the biscuits in a ring, sprinkle with cinnamon sugar and bake for about 30 minutes at 350. cool down for 5 minutes, invert onto a plate and watch it disappear...lol.
easy prep, bake and cleanup.
How long it stay fresh?
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