Sticky Biscuits


So in the middle of all the noodle recipes I’m trying out, I decided to give a sweet one a try. You may have seen this recipe floating around on Facebook or Pinterest. I found it on Pinterest from a great little blog called The Jones Way. You can read about their recipe here, but I’ll tell you the real deal on how it tasted and how I made it.

Before I begin, you should know that this recipe was PURE HEAVEN. Since it’s similar to monkey bread (but a thousand times better), we started out calling it monkey biscuits. I think the name “sticky biscuits” fits best. It pretty much tasted like candy. Seriously…candy that you get to make and eat for breakfast! It doesn’t get much better than that. Maybe we should call them candy biscuits…ok, the name is still up for debate.


Here’s what you need:

2 tubes of grands buttermilk biscuits (these are the big ones) – You’ll only use 1 and a half tubes, just wing it on how much fits best in your pan.

4 or 5 tablespoons of butter (melted) – I love butter so I used about 5

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

1/2 cup maple syrup

Melt the butter and whisk the maple syrup into it. Spray a bundt pan with nonstick spray and pour  about half of the butter/syrup mixture in the bottom. (I used a spoon so I didn’t pour too much).

Mix together the brown sugar and cinnamon. Sprinkle about half of that on top of the butter/syrup in the pan.

Lay your biscuits around the pan standing up so they lay on each other just a little. It should look a little bit like a wreath as you can see in my photos.

Pour the remaining butter/syrup mixture over the biscuits and then top with the rest of the brown sugar/cinnamon.

Bake in a 375 degree oven for about 25 minutes. Maybe 30 minutes depending on your oven. You want it golden brown.

When it comes out, let it sit for a minute and then flip it onto a plate. It will be glazed with the most delicious caramel-y, sweet, sticky coating. I was expecting for it to taste really maple flavored, but it didn’t at all.

Like I said, it was like a caramel or toffee type of flavor. Amazing.

The original recipe says you can include 1/3 cup chopped almonds or pecans to the brown sugar/cinnamon, but we’re not all about nuts in our baked goods. If you are, go for it.

Also, this is SO sticky and gooey when it comes out, but it hardened fairly quickly.  You’d definitely want to call everyone to the table before you flip it onto a plate so it can be eaten right away. After about 15 minutes of sitting out, the glaze was hard (like a candy apple) and I don’t think it would have been the same to eat it then.

These sticky biscuits were so much better than any tube of cinnamon rolls I’ve ever had. Josh is a crazy lover of cinnamon rolls and he even said these were amazing.

Now that you’re probably planning on making them, because let’s be honest, how could you not!? I want you to know that they are extremely sweet. After loving them so much, I decided that they really can’t be something to just make every weekend. Not for us, anyway. I’m thinking maybe Christmas morning and just a handful of other times throughout the year.

Don’t deprive yourself and your family of these, they’re THAT good.

Let me know how you like them!