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
- 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.