Quick Sticky Buns

Quick Sticky Buns

Debbie Rowe 0

"These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!"

Ingredients 20 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Cut each biscuit in half and form each piece into a ball.
  2. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
  3. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
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Reviews 33

  1. 35 Ratings

Mandy K.

I LOVED this recipe the first time I tried it, but I've made it even easier... I don't see the need to dip each individual ball. I mixed all ingredients for the "goo" including the butter and corn syrup, then I formed all the balls and gently folded them into the goo, just until coated, dumped into the pan, DONE! It's just as good! Try it!


My family goes GAH-GAH over these sticky buns. When my children know I'm baking these, they run to get their friends. My husband doesn't want to share! I have to double the recipe and bake in a bundt pan. It really looks impressive too when turned out on a plate. It looks like you spent hours on it, but it is sooooo easy.(DON'T try tripling it though. It won't get baked through without the outside getting way too dark.)I also increase the cinnamon by 1/2 tsp, the margarine by 1 Tbsp, the brown sugar by 2 Tbsp, and the pecans by 1/4 cup. Otherwise, the topping is too scant for our taste. If you use the extra large biscuits, you'll need to cut them into thirds, and I wouldn't recommend using the large biscuits for both cans (when doubling). It's just too much dough. For my oven, I have to reduce the heat to 415-425 so the outside doesn't over bake before the inside is done. This is a favorite we'll be baking for many years to come!


Great quick recipe for moms that don't have alot of time!