Easy Sticky Buns (Bundt)
User Reviews
5
Easy Sticky Buns (Bundt)
Description
Easy Sticky Buns (Bundt) are assembled using store-bought buttermilk biscuits which are arranged overlapped in a greased bundt pan atop a maple syrup and melted butter mixture. Brown sugar, cinnamon, and chopped pecans combine for a crunchy, sweet layer that bakes into the tops of the buns, caramelizing as the buns cook evenly at a moderate oven temperature.
The finished buns offer a moist and fluffy interior with a sticky, sweet crust. The cinnamon and maple syrup add warm spices and deep sweetness while pecans provide crunch contrast. Baking on the lower-middle oven rack helps prevent premature browning, and covering with foil if necessary ensures thorough cooking of the biscuit dough.
Once baked and inverted, these sticky buns are best served warm and can be enhanced with extra maple syrup drizzle. They make an inviting breakfast or dessert and can be customized with nuts or additional syrup layers for desired stickiness and flavor depth.
Cooling the buns in the pan before inverting helps the sticky syrup settle, aiding clean removal. Variations can be made on nuts or syrup amounts, and the recipe can accommodate different biscuit brands. Proper oven rack placement and temperature monitoring prevent over-browning or undercooked dough.
Ingredients
- 1 ½ tubes buttermilk biscuits or 12 biscuits, Grands brand
- 4 TB butter melted
- ½ cup pure maple syrup
- ⅓ cup light brown sugar packed
- 2 tsp cinnamon
- ½ cup pecans or walnuts, chopped
- powdered sugar for garnish
Instructions
- Preheat oven to 375F, with rack on lower-middle position. Generously grease a nonstick bundt pan. Whisk together the melted butter and maple syrup in a bowl. Set aside.
- In another bowl, combine brown sugar, cinnamon, and nuts until incorporated.
- Pour half of the syrup mixture into bottom of greased bundt pan. Sprinkle half of the brown sugar mixture on top. Gently lay one biscuit at a time into the pan, overlapping them like tilted dominoes. Use enough biscuits to form a ring of overlapping biscuits (I use 12 biscuits). Brush top with rest of the butter/syrup and sprinkle with brown sugar mixture.
- Bake for 22-25 minutes, or just until buns are evenly fluffy and browned - if the top browns before biscuits are cooked through, cover loosely with greased foil. Cool a few minutes in pan. Set serving plate on top of buns and invert carefully. Serve warm with extra maple syrup.
Notes
- Place the oven rack in the lower-middle position to ensure even baking and prevent top burning.
- If tops brown too fast, loosely cover with greased foil to allow biscuits to cook fully without over-browning.
- Add extra maple syrup to the pan before baking for a stickier, more caramelized bottom layer.
- Let buns cool a few minutes in the pan after baking to help the sticky glaze settle and ease inversion onto a plate.
- Customize by substituting pecans with walnuts or your preferred nuts for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 bundt pan)
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 40mg | 2% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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