If you could combine all of your favorite things about breakfast into one little muffin tin, wouldn’t you go ahead and do it? That’s basically what’s happening with these delightful sticky buns. They take a simple doughy pastry and combine it with maple syrup, bacon, and pecans for one delightful morning bun that’s sticky, sweet, crunchy… and easy too.
Refrigerated biscuit dough keeps thing simple here. Really, all the cooking you need to do is to crisp up the bacon. The rest is just a matter of layering the ingredients in the muffin tin and setting it in the oven. When it emerges, you have sticky buns that are worthy of a spot in a bakery, but you don’t have to leave your house (or change out of your jammies) to get them. And as far as we’re concerned, that deliciousness – and ease – makes for a perfect kind of morning.
Maple Pecan Sticky Buns
- 6 slices bacon, chopped
- 1/4 cup maple syrup
- 1/4 cup brown sugar, packed
- 1/2 cup pecans
- 1 can refrigerated biscuits
- 5 teaspoons ground cinnamon, divided
- Preheat oven to 350°F.
- In a medium pan over medium heat, cook bacon until browned, about 3-4 minutes. Remove from pan to a paper-towel lined plate. Set aside.
- In a medium bowl, mix together the maple syrup, brown sugar, and pecans, and then stir in the bacon. Divide mixture evenly among 10 cups of a muffin tin.
- Sprinkle both sides of each biscuit with about 1/4 teaspoon of cinnamon, and place each biscuit in a muffin tin atop bacon mixture. Press the biscuits in gently to fit the cups.
- Bake until biscuits are cooked through and golden brown, about 18-20 minutes. Remove from oven and quickly flip onto a baking sheet. Allow to cool 5 minutes before serving. Enjoy!