Happy Memorial Day weekend, friends! Sorry I wasn’t around last week, but I am totally making up for it with a ridiculously easy recipe today that is so delicious it’ll blow your mind! Plus, I have a good reason for missing last week’s post – the hubby and I were busy eating our way through Charleston, South Carolina. We adored the city!
And I suppose it’s probably about time I share some news with my foodie friends that I’ve been keeping secret for a while now. I’m pregnant, guys!!!! So we were in Charleston for a little baby-moon. If you only knew how long we’ve been praying for this….it’s a total dream come true and we’re just beyond excited. Our little man (yes, it’s a boy!) has a July 15th due date and I am losing my mind over how soon that is, and there is just so much to do. Hopefully that helps explain why I’ve missed a few weekly blogs here and there (on top of us moving a few months ago).
Anyway, we can talk more about the baby some other time. But for now, on to what is currently making my stomach growl as I think about this super delish recipe: Easy Sticky Buns!! It’s called “easy” for a reason, guys….no made-from-scratch dough, yeast, or waiting for things to rise (blah). I mean, that’s awesome and all but who’s got time for that? All you need for these babies are a few pantry staples and good old store-bought Buttermilk biscuits. And let me tell you something: they’re So. Darn. Good.
Here we go…..also, be sure to read all the way to the bottom for an amazing “how to” guide by my friends over at Atlas Coffee Club on making perfect french press coffee! How perfect would that pair with these Easy Sticky Buns?! Come to mama!
Ingredients
Plus you’ll need a 12″ x 9.5″ baking dish (or something big enough to fit all 8 biscuits in a single layer).
How to make it
Heat your oven to 375°F. In your baking dish, add one stick of melted unsalted butter, and all of the honey and brown sugar. Stir everything together until well combined. Then evenly sprinkle the pecans and raisins on top.
In small bowl, add 4 tablespoons melted butter. In another small bowl, mix together the granulated sugar and cinnamon. Separate dough into 8 biscuits. Dip each biscuit into the melted butter to coat all sides; then dip into the cinnamon sugar, coating well. Arrange the biscuits on top of the pecan/raising mixture – the sides of the biscuits can touch and you can smash them together to make them fit, but don’t overlap.
Bake for 22-25 minutes, or until golden brown. Remove from oven, and allow to cool for 5 minutes.
Cover the baking dish with a serving plate large enough to cover the baking dish, then carefully flip upside down.
Allow to sit and cool another 5-10 minutes, allowing the syrup topping to soak into the rolls. Serve while warm. YUMS!!!
Now that you’ve got your delicious Easy Sticky Buns, make sure you prepare it with some aromatic, yummy french press. The amazing people at Atlas Coffee Club have developed this amazing “how to” guide located here on making perfect french press coffee!
- 1 stick (8 Tablespoons) unsalted butter, melted
- 3 Tablespoons honey
- ½ cup brown sugar, packed
- ½ cup coarsely chopped pecans
- ¼ cup golden raisins
- 1 can (16.3 oz) buttermilk biscuits
- 4 Tablespoons butter, melted
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- Heat your oven to 375°F.
- In your baking dish, add one stick of melted unsalted butter, and all of the honey and brown sugar. Stir everything together until well combined. Then evenly sprinkle the pecans and raisins on top.
- In small bowl, add 4 tablespoons melted butter. In another small bowl, mix together the granulated sugar and cinnamon. Separate dough into 8 biscuits. Dip each biscuit into the melted butter to coat all sides; then dip into the cinnamon sugar, coating well.
- Arrange the biscuits on top of the pecan/raising mixture - the sides of the biscuits can touch and you can smash them together to make them fit, but don't overlap.
- Bake for 22-25 minutes, or until golden brown.
- Remove from oven, and allow to cool for 5 minutes. Cover the baking dish with a serving plate large enough to cover the baking dish, then carefully flip upside down. Allow to sit and cool another 5-10 minutes, allowing the syrup topping to soak into the rolls. Serve warm.
- Tip: you can refrigerate leftovers and microwave the next morning for a delicious breakfast!
Congratulations, Vega!! OMG I’m crying! You are going to be the best mommy!
You’re the sweetest! Thank you so much, Mer!!! Xx
OMG, Vega! Congratulations!! You are going to be the best Mommy!!
I am so excited for the both of you and a little boy – how wonderful!!!!!
This recipe looks so yummy and EASY. Thanks!
Have a safe and fun Memorial Day Weekend
Thank you so very much, Patti!!! We’re very excited :) All the best!
Congratulations Nikki! <3 You're gonna be a good mom. So excited for you!