Prep Time 15 minutes Cook Time 15-20 minutes
I love sticky buns, but they can take FOREVER to make (the mixing, the rising, the forming, the rising AGAIN!). This is a short-cut version my girls and I love!
Plus, no need to make caramel beforehand or use a jarred version. The butter and sugar in the bottom of the tins melt and cook together in the oven. So easy and delicious.
by Janssen Bradshaw
What you'll need
- 1 package of 8 refrigerated biscuits
- 3 Tablespoons granulated sugar
- 3 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 Tablespoons butter
- 11 teaspoons brown sugar
- Coarse kosher salt (optional)
- 1 large banana, sliced into 33 thin slices
How to make it
- Preheat oven to 350 degrees. Grease 11 tins of a standard-size muffin tin.
- Cut each of the 8 uncooked biscuits into 4 pieces (and then cut one of the pieces in half, so you have a total of 33 pieces). Whisk together the 3 Tablespoons of brown sugar and granulated sugar, and the cinnamon and nutmeg. Toss the biscuit pieces in the sugar mixture until all the pieces are well-coated.
- Cut the butter into 11 small squares and place one in the bottom of each of the greased muffin tins. Scoop one teaspoon of brown sugar over each of the butter squares. If desired, add a pinch of salt to each tin. Arrange three slices of banana in each tin, on top of the butter and sugar.
- Put three biscuit pieces in each tin. If there is any extra sugar mixture left in the bowl you tossed the biscuits in, sprinkle it on top of the buns. Bake for 15-20 minutes, until browned on top and firm. Cool slightly and serve warm.
