Mohamed Shili These biscuit sticky buns are soft, buttery, and full of cinnamon sugar flavor! They are made with an easy biscuit dough and topped with a rich caramel pecan glaze. Perfect for a cozy breakfast or sweet treat!
Ingredients Needed:
Biscuit Dough:
- Butter, for greasing
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk or 6 tablespoons buttermilk powder
Filling:
- 3 tablespoons unsalted butter, softened
- 1/4 cup granulated pure cane sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely chopped toasted pecans, plus more for topping
Topping:
- 6 tablespoons unsalted butter
- 1 1/4 cups packed light brown muscovado sugar
- 1/2 cup heavy cream
- Pinch fine sea salt.
How To Make Biscuit Sticky Buns?
- Preheat the oven: Set oven to 375°F and butter a 9×13-inch baking dish.
- Make the dough: In a large bowl, mix flour, baking powder, baking soda, salt, and buttermilk powder (if using). Cut in cold butter with a dough cutter or your hands until the mixture looks like crumbs.
- Add liquid: Pour in cold buttermilk (or water if using buttermilk powder) and mix gently until the dough comes together.
- Roll the dough: Place on a floured surface and roll into a 16×12-inch rectangle, about 1/4 inch thick, with the short side facing you.
- Prepare the filling: Brush the dough with softened butter. In a small bowl, mix granulated sugar, brown sugar, and cinnamon, then sprinkle evenly over the dough, leaving a 1/2-inch border. Add chopped pecans on top.
- Roll the dough: Fold 1/4 inch of the short side in, then tightly roll the dough into a log. Trim 1/4 inch off each end, then cut into 8 equal pieces.
- Make the topping: In a saucepan over high heat, melt butter with 1/4 cup water. Whisk in brown sugar and cook until bubbly and smooth. Lower heat, whisk in heavy cream and cook for 1 minute. Stir in salt and remove from heat.
- Assemble and bake: Pour the topping into the baking dish, sprinkle with extra chopped pecans, and place the buns cut-side down. Bake for 25-35 minutes until golden brown.
- Cool and serve: Let sit for 5 minutes, then carefully flip onto a platter. Enjoy warm!
Recipe Tips:
- Keep the Butter Cold: Cold butter makes the dough flaky and soft. If the butter starts to warm up, place the dough in the fridge for 10 minutes before rolling.
- Roll the Dough Evenly: Make sure the dough is evenly rolled to 1/4 inch thick. If some parts are too thick, the buns won’t bake evenly.
- Seal the Dough Tightly: When rolling the dough into a log, press gently to seal the edges. This keeps the rolls from opening while baking.
- Don’t Overbake: The buns should be golden brown on top but still soft inside. Check at 25 minutes, and if they look done, remove them early to keep them moist.
- Invert While Warm: Flip the sticky buns onto a platter after 5 minutes of cooling. If you wait too long, the caramel topping will harden and stick to the pan.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Biscuit Sticky Buns cool down first. Then, put them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: After cooling, wrap the buns well and put them in a container that is safe for freezing. They will stay fresh for up to 2 months. Before eating, thaw them in the fridge overnight.
- Reheat: Preheat the air fryer to 300°F. Place the sticky buns inside and heat for 2-3 minutes until warm and slightly crispy on top.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 380mg
- Potassium: 120mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
Try More Bobby Flay Recipes:
Biscuit Sticky Buns
Description
These biscuit sticky buns are soft, buttery, and full of cinnamon sugar flavor! They are made with an easy biscuit dough and topped with a rich caramel pecan glaze. Perfect for a cozy breakfast or sweet treat!
Ingredients
Biscuit Dough:
Filling:
Topping:
Instructions
- Preheat the oven: Set oven to 375°F and butter a 9×13-inch baking dish.
- Make the dough: In a large bowl, mix flour, baking powder, baking soda, salt, and buttermilk powder (if using). Cut in cold butter with a dough cutter or your hands until the mixture looks like crumbs.
- Add liquid: Pour in cold buttermilk (or water if using buttermilk powder) and mix gently until the dough comes together.
- Roll the dough: Place on a floured surface and roll into a 16×12-inch rectangle, about 1/4 inch thick, with the short side facing you.
- Prepare the filling: Brush the dough with softened butter. In a small bowl, mix granulated sugar, brown sugar, and cinnamon, then sprinkle evenly over the dough, leaving a 1/2-inch border. Add chopped pecans on top.
- Roll the dough: Fold 1/4 inch of the short side in, then tightly roll the dough into a log. Trim 1/4 inch off each end, then cut into 8 equal pieces.
- Make the topping: In a saucepan over high heat, melt butter with 1/4 cup water. Whisk in brown sugar and cook until bubbly and smooth. Lower heat, whisk in heavy cream and cook for 1 minute. Stir in salt and remove from heat.
- Assemble and bake: Pour the topping into the baking dish, sprinkle with extra chopped pecans, and place the buns cut-side down. Bake for 25-35 minutes until golden brown.
- Cool and serve: Let sit for 5 minutes, then carefully flip onto a platter. Enjoy warm!
Notes
- Keep the Butter Cold: Cold butter makes the dough flaky and soft. If the butter starts to warm up, place the dough in the fridge for 10 minutes before rolling.
- Roll the Dough Evenly: Make sure the dough is evenly rolled to 1/4 inch thick. If some parts are too thick, the buns won’t bake evenly.
- Seal the Dough Tightly: When rolling the dough into a log, press gently to seal the edges. This keeps the rolls from opening while baking.
- Don’t Overbake: The buns should be golden brown on top but still soft inside. Check at 25 minutes, and if they look done, remove them early to keep them moist.
- Invert While Warm: Flip the sticky buns onto a platter after 5 minutes of cooling. If you wait too long, the caramel topping will harden and stick to the pan.