Usually, I love to bake from scratch. It’s really satisfying for me to whip up a batch of chocolate chip cookies or form a ball of dough into fresh-baked bread. Sometimes, however, I just don’t have the time or energy to pull off a complicated recipe from scratch. That’s when this impossibly easy sticky buns recipe comes in really handy.
Such was the case last Saturday. By the end of the day, I was exhausted from running around with the kids and checking multiple errands off my list. Unfortunately, it was my turn to bring in breakfast for our life group at church the next morning.
Enter impossibly easy sticky buns. I had just returned from the grocery store, where I used my Pillsbury Grands coupons to buy 4 biscuit tubes for $4. I found some butter, pancake syrup, light corn syrup, brown sugar, and cinnamon, and I had all I needed to make these impossibly easy sticky buns. Half an hour later, I was pulling a delicious breakfast treat from the oven with very little effort on my part. Sometimes, you just have to take the shortcut.
If you need a quick and easy breakfast treat, this is a great option. All you need is:
Ingredients:
2 tubes of Grands biscuits
5 Tbs. of butter
½ cup pancake syrup
½ cup light corn syrup
2/3 cup of brown sugar
1 tsp. of cinnamon
Instructions:
1. Preheat the oven to 375 degrees. Melt the butter in a small saucepan over medium heat. Add in the syrups, brown sugar, and cinnamon, and bring to a low boil. Remove from heat.
2. Spray the bottom of a Bundt pan with nonstick cooking spray and pour half the syrup mixture into the bottom of the pan.
3. Separate the biscuits and place them in an overlapping circle around the pan, forming a ring. (The first time I made this, I felt the biscuits needed a little extra cinnamon and sugar, so this time I sprinkled each biscuit with a cinnamon-sugar mixture before placing it in the pan.)
3. Cover biscuits with the remaining syrup mixture and bake at 375 degrees for 25 minutes.
4. Remove from the oven and let cool for 1 minute in the pan, then invert onto a serving platter. The biscuits should fall right out of the pan, but if they don’t, you might need to turn the pan right side up and run a butter knife around the edges, then try again. Enjoy!
Here’s the printable version:
- 2 tubes of Grands biscuits
- 5 Tbs. of butter
- ½ cup pancake syrup
- ½ cup light corn syrup
- ⅔ cup of brown sugar
- 1 tsp. of cinnamon
- Preheat the oven to 375 degrees. Melt the butter in a small saucepan over medium heat. Add in the syrups, brown sugar, and cinnamon, and bring to a low boil. Remove from heat.
- Spray the bottom of a Bundt pan with nonstick cooking spray and pour half the syrup mixture into the bottom of the pan.
- Separate the biscuits and place them in an overlapping circle around the pan, forming a ring. (The first time I made this, I felt the biscuits needed a little extra cinnamon and sugar, so this time I sprinkled each biscuit with a cinnamon-sugar mixture before placing it in the pan.)
- Cover biscuits with the remaining syrup mixture and bake at 375 degrees for 25 minutes.
- Remove from the oven and let cool for 1 minute in the pan, then invert onto a serving platter. The biscuits should fall right out of the pan, but if they don’t, you might need to turn the pan right side up and run a butter knife around the edges, then try again. Enjoy!
* I adapted this impossibly easy sticky buns recipe from the sticky bun breakfast ring recipe at The Jones Way.
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I just got these all ready in my crock pot and found a timer (like for lamps or christmas trees). I’ll let you know how they turn out. Hopefully I’ll be waking up to the irresistible aroma of sticky buns!
The crockpot, eh? Do tell! I would love to hear how they turned out!