Sticky Buns

I love sticky buns! No, I’m not referring to the hubs’ buns, though I certainly have no complaints {sorry, I couldn’t resist the lame joke opportunity}. I’m talking about the melty, gooey, caramelly sweetness of fresh baked sweet rolls for breakfast.

Sticky buns have been a tradition in my family for as long as I can remember. Every Thanksgiving, Christmas, Easter, we’re serving them. But the sticky buns recipe I’m used to making is an overnight process. It includes defrosting the dough, letting the dough rise, rolling it into little balls, then rolling those into some cinnamon sugar. Delicious- no doubt. But all that work often leads to mistakes and sub-par sticky buns. Let me tell you, there is no greater disappointment on Christmas morning than less-than-perfect sticky buns.

Last week I tried a syrupy version of sticky buns using Grands pop-and-bake biscuits. The results were…good, but the sauce was no match for my all-time fav. The baking process, however, was such a breeze, I decided to merge the two recipes and try for an easier, more fool-proof sticky bun recipe. The finished product was DELICIOUS! Though I will likely stick with old-faithful for those special occasions, this simplified version is perfect in a pinch- say for the last minute house guests, or when I forget to let the bread dough rise.