Easy Caramel Sticky Buns
February 21: National Sticky Bun Day
We have seen some sticky buns served at social gatherings and potlucks but usually avoid them there because they are really gooey and messy to eat while mingling with people. So we bake them at home quickly and easily on the rare occasion when we want to indulge our sweet tooth and can freely make a mess of ourselves! The recipe we use features a refrigerated can of buttermilk biscuits as a shortcut to making the dough. The topping on these buns really live up to its name and are very sticky and super sweet!!! Chew on some gooey goodness on National Sticky Bun Day and make easy caramel sticky buns.
(Adapted from Pillsbury)
For the topping
- ¼ cup butter, melted
- ¼ cup brown sugar
- 2 tablespoons corn syrup
- ¼ cup pecans, chopped
For the sticky buns
- 1/3 cup sugar, granulated white
- ½ teaspoon ground cinnamon
- 1 can (7.5 ounces) canned buttermilk biscuit (Pillsbury)
- ½ cup butter, melted
In the bottom of an ungreased 8-inch round pan, combine the melted butter with the brown sugar and corn syrup. Mix well. Sprinkle the chopped pecans.
In a small bowl, mix the sugar with the cinnamon. Remove the dough from the can and separate the biscuits. Dip each biscuit into the melted butter on all sides. Then dip that biscuit entirely into the sugar-cinnamon mixture.
Arrange the biscuits in the pan over the topping, making sure the sides touch. Bake in a preheated oven at 375 degrees F for 18-22 minutes or until golden brown. Remove from the oven and cool in the pan for a couple of minutes. Invert the pan onto a serving plate and spoon the remaining caramelized drippings over the buns. Serve warm.