This recipe is basically a “do-it-yourself†version of Pillsbury Cinnamon Rolls. Remember those? My mom would make them all the time when I was younger…they are sooo good! But they probably have a million calories in them, and now everyone has to watch what they eat. These sticky buns have bananas in them…so they are good for you! Right?
This is a great recipe for when you want to fill the air with the smell of melted butter and brown sugar. Although you’re making these from scratch, rather than popping open a can, total time is only about 20 minutes…enough time to let the coffee brew.
The recipe makes 10 buns. I found that the buttermilk biscuits were a little too big around to fit nicely inside the muffin tin compartments. If you trim a little off the edges and roll the pieces together, you might have enough dough to make 12 sticky buns instead of the 10 as the recipe says.
Sticky Buns
From: Real Simple
Ingredients:
- 1/2 tablespoon unsalted butter, cold and thinly sliced into 10 pieces
- 1 medium banana, thinly sliced
- 1/2 cup (2 ounces) pecans, chopped
- 3 tablespoons dark brown sugar
- 1 7.5 –ounce tube refrigerated buttermilk biscuits
Directions:
- Heat oven to 375 degrees.
- Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit.
- Bake until golden brown, 8-10 minutes. Remove from oven.
- Place a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns.
- Transfer to platter. Serve warm.
wow! this is nice. i love sticky buns especially with a cinnamon-caramel sauce. yum!