This recipe for Super Easy Sticky Buns is so easy… and so good! And now I have 2 ways to make this yummy sticky bun recipe. You can use either frozen bread dough or refrigerator biscuits!
This sweet and sticky treat is great for breakfast or dessert.
Other recipes you might like
- Frozen Parker House Rolls or Refrigerator Biscuits
- Butter or margarine
- Brown sugar
- Light corn syrup
How to prepare this recipe
Take the rolls out of the freezer and set them on the counter. They do not have to be completely thawed before you start.
Soften one stick of butter. Sometimes I put the butter in the microwave for a few seconds, just enough to soften it up.
Put one stick of butter, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 1/2 cup of Light Corn Syrup in a bowl.
Now you need the hand mixer.
Mix it up! It should be nice and creamy like shown in the photo.
Spread the sugar mixture in a 13″ x 9″ dish that has been well coated with non-stick spray.
It might take a little work, but don’t worry, you will get it.
This is how to prep the bread dough
Place the dinner rolls in the sugar mixture. They do not have to be thawed at this point. Just set them in there and slightly press them down. You can also cut each roll in half if you prefer.
Or, if you can’t easily find the frozen bread rolls. you can also use a loaf of frozen bread dough. Just cut each loaf into 24 or so pieces.
Put the rolls in a warm place and let them rise until double in size.
Don’t for get to cover the rolls with a towel or piece of foil so that the top doesn’t dry out.
How to prep the refrigerator biscuits
Here is how I use the refrigerator biscuits. I used the Pillsbury Grands Butter flavor. Cut each biscuit into 4 pieces and place in the baking dish. These are ready to bake now, no need to wait for them to rise. So simple!
For either method, bake the Super Easy Sticky Buns until golden brown. Start checking on them after about 20 minutes. Using the biscuit dough I baked mine for about 22 minutes, for the other roll dough it was closer to 30 minutes before they were done.
And here are the photos of both after baking…
The dough that I purchased in the freezer section of the store…
here is the finished buns using refrigerator biscuits. My family now tells me they prefer this method! Although, no matter how I prepare them, they always disappear quickly.
When you take them out of the oven, let them set to cool for about 5 minutes. If they sit too long they might start to stick a bit. Now, flip them over. I have mine on a cookie sheet coated with non-stick spray. It really helps for easier cleanup. Let all the ooey, gooey, wonderful stuff drip out of the pan.
Let the Sticky Buns cool slightly and serve.
If you want them for breakfast and prefer to prepare them the night before simply follow the recipe and directions and let them let cool after baking. Then, wrap in foil. In the morning just pop them in a low heat oven, about 170 degrees, for 10-15 minutes to warm them up.
Super Easy Sticky Buns
- Hand Mixer
- 1 package Bridgford Parkerhouse Style Rolls or 1 package Pillsbury Grands Biscuits
- 1/2 cup Butter or margarine softened
- 1/2 cup Brown Sugar packed
- 1/2 cup Light Corn Syrup
- 1 teaspoon Cinnamon
- Pre-heat oven to 350 degrees.
- With the hand mixer, blend the butter, sugar, cinnamon, and corn syrup in a bowl.
- Spread sugar mixture in 13" x 9" baking dish that has been well coated with non-stick spray.
Frozen bread roll method
- Lay rolls in the into sugar mixture.
- Let the rolls rise until double in size.
Refrigerator biscuit method
- Cut each biscuit into 4 pieces and lay in the sugar mixture. No need to let rise.
To bake and finish both methods
- Bake rolls for 20-30 minutes until golden brown.
- Cool for a few minutes and then flip the rolls over onto a cookie sheet covered in foil or coated with non-stick spray.
- Let cool slightly. Serve warm.
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