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Quick Sticky Buns recipe

Refrigerated crescent rolls make quickwork of these tasty sticky buns.

Recipe: Quick Sticky Buns

2 1/2 tablespoons unsalted butter
1/2 cup light brown sugar, packed – divided use
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped walnuts1 (8-ounce) tube refrigerated crescentroll dough
3/4 teaspoon ground cinnamon

  • Preheat oven to 375°F (190°C).Butter 9-inch cake pan; set aside.
  • Melt 2 1/2 tablespoons butter in smallsaucepan over low heat. Whisk in 1/4 cup brown sugar, corn syrupand lemon juice. Increase heat to medium and whisk until sugarmelts and syrup boils. Pour syrup evenly over bottom of preparedpan. Sprinkle with walnuts.
  • Unroll dough on floured surface; pressperforations together. Roll out dough to 8 x 12-inch rectangle.Sprinkle with remaining 1/4 cup brown sugar and cinnamon. Startingat a short side, roll up dough as for a jelly roll. Cut crosswiseinto eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
  • Bake buns until golden brown, about 20minutes. Cool in pan 1 minute. Place plate over pan. Invert bunsonto plate. Remove pan. Spoon any syrup in pan onto buns andserve.

    Makes 8 sticky buns.

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  • Comments

    1 Comment


    Love the substitutions, thank you. I don’t normally keep self-rising flour on hand and need a sub for that as well. Love sticky buns and love to make and share them so this recipe will get a workout. The sticky bun recipe looks delicious. Would KAF bakers have a recipe for tea biscuits with currants? Seems like it might be the same components for the sticky bun dough.

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