Sticky Bun with Biscuits
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Sticky buns with biscuits is a simple breakfast treat that combines refrigerator biscuits, butter, syrup, brown sugar, and cinnamon, then topped with pecans. When you serve this, everyone will be smiling!
In our home, we love lazy weekends! You know the days where you all stay in your pajamas until 10 am snuggling watching morning cartoons? These days are when some of the best breakfasts are created like baked pancakes and Maple Bacon Cinnamon Rolls.
This weekend was no exception, the kids were craving something sweet, and I was craving pecans and we just happened to have some refrigerated biscuits in the fridge, so we decided to try our hand at making sticky buns with biscuits in the bundt pan.
This sticky bun breakfast ring as my kids call it now was an instant hit! In fact, they loved it so much they have already asked me a time or two already when we are making it again!
Sticky Buns with Biscuits
This sticky bun breakfast ring is so good! I love that I usually have all the ingredients on hand and it doesn’t take a lot of prep work and it is something my kids’ love, which is always an added bonus when cooking!
In just a few minutes it is prepped and ready to go into the oven for 30 minutes, then we have a hot yummy breakfast the whole family loves. Honestly, waiting to be able to eat this sticky bun treat is the hardest part!
My Favorite Part of Sticky Buns with Biscuits
My favorite part of this recipe is the prep! This sticky bun breakfast ring is similar to monkey bread, but so much easier. This recipe uses whole refrigerator biscuits so I don’t have to waste tons of time cutting them into pieces.
Not only that but keeping them whole gives you a nice size sticky bun with pecans to enjoy at the breakfast table with the family.
Sticky Bun Breakfast Ring Ingredients
- Refrigerator Biscuits – When making this sticky bundt ring you want to use refrigerated biscuits. I prefer Grands, but any kind similar to that size will do.
- Butter – You can’t make sticky buns without the butter!
- Pancake Syrup – This sticky bun recipe calls for pancake syrup. I prefer to use real maple syrup, but any syrup will do.
- Brown sugar – Brown sugar is a key ingredient in the sticky bun breakfast ring. I use light brown sugar when making this tasty breakfast treat.
- Cinnamon – A little bit of cinnamon gives these sticky buns the flavor we all love, so don’t forget to add a little bit.
- Chopped Pecans – Pecans are the topping to these sticky buns. I like to chop mine into smaller pieces so I can enjoy them with every bite of my sticky buns.
How to Make this Sticky Bun with Biscuits Recipe
This sticky bun recipe is one of the easiest recipes I have ever created. With a few simple steps, you will be sitting down to a weekend breakfast that the whole family will love.
- First, preheat your oven to 375 degrees.
- Next, spray your bundt pan with cooking spray.
- Melt butter and then combine with pancake syrup in a small bowl, then set aside.
- In a separate bowl, combine brown sugar, cinnamon, and pecans.
- Pour half the butter and syrup mixture in the bottom of the bundt pan.
- Then pour half the brown sugar and pecan mixture in the bundt pan.
- Open your refrigerated biscuits and separate.
- Layer the biscuits on an angle in the pan. You want to be sure to overlap the edges forming a ring in the bundt pan.
- Next, pour the remaining syrup mixture, then the brown sugar mixture on top of the biscuits.
- Bake at 375 degrees for 25-30 minutes or until golden brown. Be sure to watch them closely because you don’t want to overcook them!
- Let cool in the pan for one minute, then flip bundt pan onto a serving platter.
- Remove bundt pan and serve.
Tips and Notes for Making This Sticky Bun Breakfast Ring
- You want to make sure you are paying close attention to this sticky bun breakfast ring the last few minutes of cooking because it is very easy to overcook it, making it hard and crunchy, rather than soft and chewy.
- Get creative with your sticky buns! If you are not a fan of pecans, try walnuts. If you are allergic to nuts, try raisins.
- If you would rather use whole pecans you can do that as well rather than chopping them.
- Be sure to only let these sticky buns with biscuits cool in the pan for 1 to 2 minutes. If you wait any longer it will become more difficult to remove them.
Can I Use Homemade Biscuits Instead?
Yes, you can use homemade biscuits to make this recipe. I love making homemade rolls, but I love hitting the easy button when it comes to this morning treat.
How do you store this Sticky Bun Breakfast Ring?
If you by chance have any sticky bun breakfast ring left (which hardly ever happens) it stores very easily for 1 to 2 days at room temperature.
You will want to wrap it with plastic wrap or aluminum foil to keep it fresh longer. Over time it will lose its freshness, but it will still taste good.
My kids usually sneak into the kitchen throughout the day and sneak bites of sticky buns off the plate until they are gone.
How Do You Reheat Sticky Buns?
If you prefer to reheat your sticky buns the best way to do this is in the microwave. You will want to reheat it at 15-second intervals to prevent the buns from becoming rubbery.
Be careful not to burn yourself with the sticky bun topping because it will be hot and gooey.
What Should I Serve with Sticky Buns with Biscuits?
When we make sticky buns we love to serve it with:
- A great cup of coffee or tea!
- Bacon
- Orange Juice
- Hashbrowns
Looking for other Delicious Breakfast treats? Check out these great recipes!
Mango Pineapple Tropical Smoothie
20 Instant Pot Breakfast Recipes
Sticky Buns with Biscuits
Equipment
- bundt pan
Ingredients
- 2 tubes refrigerator biscuits Grand's or generic brand
- 3 Tbsp butter melted
- 1/2 cup maple syrup or pancake syrup
- 1/3 cup brown sugar packed
- 1/2 tsp. cinnamon
- 1/4 cup pecans chipped
Instructions
- Preheat oven to 375
- Spray bundt pan with cooking spray.
- Melt butter and combine with maple syrup in small bowl and set aside.3 Tbsp butter, 1/2 cup maple syrup
- In separate bowl combine brown sugar, cinnamon, and pecans.1/3 cup brown sugar, 1/2 tsp. cinnamon, 1/4 cup pecans
- Place half of the syrup mixture in bottom of the bundt pan. Then sprinkle half o the brown sugar mixture on top.
- Open biscuits and pull apart. Layer them into the pan (on an angle.) Overlap the edges, forming a ring in the bundt pan.2 tubes refrigerator biscuits
- Top with remaining syrup and brown sugar mixture.
- Bake 375 for 25-30 minutes or until golden brown. (Watch the timing closely so it's not overcooked.)
- Cook for a minute in the pan, then flip bundt pan onto serving platter.
Nutrition
Did You Make This Recipe?
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These look so easy and quick! Perfect for those times when you need a shortcut recipe. Yum!
I make basically the same thing in a microwavable tube/bundt pan. Haven’t tried with syrup or cinnamon but sounds tasty. Mine is from a 1988 church cookbook and is a family favorite….grandkids included!!
Yummy and easy! Thanks for sharing!
Do you use the Grand BIG biscuits or regular size biscuits? Seems that if you use the BIG biscuits, you would need more syrup?
We used the Grands size biscuits.
I make this whenever I want a quick, simple, yet tasty brunch treat! My family loves this!
thanks Gail!
Can I use can cinnamon rolls instead?
I think those would work, but I haven’t tried it.
It’s the third time I’ve made this. It’s so easy and yummy
Thanks for sharing! So glad you love it.