The historical ancestor of sticky buns was the bread with honey and nuts that the Ancient Egyptians ate. However, originally known as “Schnecken,” the German settlers of Pennsylvania (Pennsylvania Dutch) developed what we know today as the sticky bun.
The first people to add honey and nuts to their bread were the Ancient Egyptians. German settlers in Pennsylvania created our modern-day sticky buns.
At first glance, it can be hard to tell the difference between a sticky bun and a cinnamon roll — however, a difference does exist.
Cinnamon rolls are placed directly into a baking dish and glazed after baking. They also don’t contain nuts.
Sticky buns have a caramel glaze that is baked right with them. They also, more often than not, have nuts. In the case of the recipe below, I’ve used pecans.
This recipe makes 10 sticky buns. Cut this recipe in half and buy a smaller package of refrigerated biscuits to make a smaller batch.
How to Make Single-Serve Sticky Buns
- 2 Tbsp. butter cut into 10 equal parts
- 1/2 cup chopped pecans, divided into 10 parts
- 4 Tbsp. brown sugar, divided into 10 equal parts
- 1 10-pack refrigerated biscuits
- Preheat oven to 375 degrees F.
- Using a 10-muffin muffin tin, drop one dollop of butter into each muffin hole.
- Sprinkle one portion of pecans and one portion of brown sugar over the butter.
- Top with one biscuit.
- Bake for 9 minutes or until golden brown.
- Place a large platter or cookie sheet on top of the muffin tin. Carefully flip the tin over. If necessary, tap the bottom of the muffin tin to release the sticky buns.
- Serve immediately.
Here are some storage guidelines in case you want to same some for later:
- Room temperature: Up to 2 days. Cover with foil or plastic wrap to prevent drying out.
- Refrigerated: Up to 7 days. Cover with foil or plastic wrap to prevent drying out.
- Frozen: Up to 3 months. Simply thaw overnight in the refrigerator and warm up before enjoying them.