Delicious Cinnamon Rolls

My husband loves cinnamon rolls. One of his coworkers told us about a recipe for sticky buns and we adapted it, to make our own cinnamon rolls. If you like cinnamon rolls, you should make these, they’re great. If you LOVE cinnamon rolls…you MUST MAKE THESE. I promise, you won’t be sorry!

Prep: 10 minutes for sticky buns, 10 minutes for frosting (this can be made while the sticky buns are baking)

Cook: 20-25 minutes


Sticky Buns

  • 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
  • 3 Tbsp. butter, melted
  • 1/2 C. pancake syrup
  • 1/3 C. packed light brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 C. chopped pecans, optional
  • 1/4 C. chopped almonds, optional

Vanilla Buttercream Frosting

  • 3 cups confectioners’ sugar
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream (I used skim milk and it worked great)


Spray a bundt pan with non-stick spray (or a pie dish if you do not have a bundt pan). 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). Pour about half of the syrup mixture into 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 and close together to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown.

While sticky buns are cooking, mix together your frosting. Combine all frosting ingredients and mix on medium-low with an electric mixer. Add more milk if frosting is too thick. Cool for a few minutes and frost.

Enjoy 🙂




Just like Cracker Barrel Chicken Tenderloins

I recently made this chicken recipe that I found on Pinterest called Cracker Barrel Chicken Tenderloins. I have never eaten these at Cracker Barrel so I cannot tell you if they taste like the real deal. What I can tell you is that I thought this chicken was awesome. Here’s the recipe. I hope you like it!

Original recipe from this link:

Prep: 5ish minutes

Cook: 35-45 minutes


  • 4 boneless, skinless chicken breasts, cut into strips.
  • 1 cup zesty Italian dressing (I used light)
  • 2 teaspoons lime juice
  • 3 teaspoons honey


Place chicken in gallon Ziploc bag. Combine all other ingredients and pour over the chicken. Seal and marinate for at least an hour. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it. (Mine did not completely caramelize and was a little bit dry, but I waited until absolutely all liquid had evaporated…so test yours as the liquid is getting close to evaporation).

Yields: 4 boneless chicken breasts, cut into tenders