Easy Sticky Buns
People in the south love sweet things. Hell...I love sweet things! Sticky Buns are one of those "church-lady" staples from time immemorial. I have eaten sticky buns at so many brunches and gatherings here in Charleston, and greater South Carolina, that I am sure my blood sugar is permanently over the moon!
The only trouble with traditional recipes is that while they are wonderful and totally worth the effort, they are labor intense and time-consuming. What to do when you wan them "on the fly"? Take the half-homemade route!
This morning I made Half-Homemade Sticky Buns. Are they healthy? NO! Are they an amazingly delicious once-in-a-while-treat? YES...yes they are!
Here is the recipe:
Half-Homemade Sticky Buns
The only trouble with traditional recipes is that while they are wonderful and totally worth the effort, they are labor intense and time-consuming. What to do when you wan them "on the fly"? Take the half-homemade route!
This morning I made Half-Homemade Sticky Buns. Are they healthy? NO! Are they an amazingly delicious once-in-a-while-treat? YES...yes they are!
Here is the recipe:
Half-Homemade Sticky Buns
1 1/2 tubes Flakey Pillsbury Grands biscuits
1/2 stick butter, melted
1/2
C Maple Syrup (please oh please use the REAL stuff!!!!!)
1/2 C Sugar 9you can use brown sugar if you like)
1/2
tsp cinnamon (optional)
3/4
C Toasted Chopped Walnuts (or pecans)
Spray
a fluted pan liberally (seriously-go to town)with non-stick spray. Combine butter, sugar, and syrup in a
small sauce pan.
Bring just to a simmer and remove from the heat.
Place about 3/4 of the syrup mixture in the bottom of
the pan. Then sprinkle in the nuts-reserving about 2-3 Tbs. Lay the biscuits
on the bottom of the pan, overlapping to form a ring.
Top with remaining syrup and nuts. Bake at 375 degrees for
approximately 25-30 minutes or until golden brown.
Cool for 2 minutes in the pan,
then invert onto a serving platter, eat warm.
YUM, YUM!!
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