Description
These No-Fuss Sticky Buns are an easy and delicious treat made with refrigerated biscuit dough and a rich caramel-like sauce of butter, brown sugar, and maple syrup. Topped with optional nuts and baked to golden perfection, they offer a perfect sweet breakfast or snack with minimal effort.
Ingredients
Scale
Sticky Bun Base
- 1 can (16 oz) refrigerated biscuit dough
Caramel Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup or honey
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Toppings (Optional)
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the sticky buns.
- Make Caramel Sauce: In a medium bowl, combine melted butter, brown sugar, maple syrup or honey, ground cinnamon, and vanilla extract. Stir until the mixture is smooth and well blended.
- Prepare Baking Dish: Grease a 9×9-inch baking dish and pour the caramel sauce evenly into the bottom.
- Add Nuts: If using, sprinkle the chopped pecans or walnuts evenly over the caramel sauce layer for a crunchy texture.
- Arrange Biscuits: Open the can of refrigerated biscuit dough and separate the biscuits. Place them in a single layer on top of the caramel and nut mixture in the baking dish.
- Bake: Place the baking dish into the preheated oven and bake for 15 to 20 minutes, or until the biscuit tops are golden brown and cooked through.
- Cool and Invert: Remove the dish from the oven and let it cool for a few minutes to set. Then carefully invert the baking dish onto a serving plate so the sticky buns are coated with the caramel sauce on top.
Notes
- Use maple syrup as a natural sweetener alternative to honey for different flavor notes.
- For a nut-free version, omit the pecans or walnuts entirely.
- Serve warm for the best gooey texture and flavor experience.
- Refrigerated biscuit dough saves time but fresh dough can also be used.
- Let the sticky buns cool slightly before inverting to avoid caramel spills and burns.
