Holiday Baking! and that sticky bun recipe!

Before I post the sticky bun recipe, I felt like I had to post something fabric-related being a fabri-holic and all. So here you have it…my summer jam recipe now made into perfect Christmas gifts thanks to some cute holiday-themed fabric and good canning my husband and I did last summer. šŸ™‚ This is blackberry jam; you can find the recipe HERE if you’re interested.
I used fabric from the Sew Cherry collection, and cut 5 inch squares using a pinking blade on my rotary cutter to get the cute wavy sides.
And now for that Pull-Apart Sticky Bun recipe you asked for šŸ™‚

I got this recipe from my coworker (thanks Remi!), who got it from her sister. It’s tastes amazing, and like I’ve been saying, it’s super easy! 5 simple steps below…


  • 1 tube Pillsbury Grand buttermilk biscuits (8 biscuits per tube)
  • 3 tbs butter or margarine, melted
  • 1/2 cup of corn syrup (i used dark corn syrup)
  • 1/3 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup chopped pecans

Step 1 – Preheat oven to 375 degrees. Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon and nuts.

Step 2 – Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Step 3 – As shown below, lay all eight biscuits on the bottom of the pan to form a ring. The edges of the biscuits should be overlapping.

Step 4 – Top with remaining syrup and sugar mixtures.

Step 5 – Then, bake at 375 degrees for 20 minutes or until golden brown. (I baked it for exactly 20 minutes and it came out perfectly!). Once it’s done baking, it’ll look like this:
Cool for 1 minute, and then invert onto a serving platter:

Sticky bun heaven! I could eat this all over again šŸ™ )**
And the buns just pull right off and melt in your mouth.

One Response to Holiday Baking! and that sticky bun recipe!

  1. Kathy December 16, 2011 at 3:13 pm #

    Wow!! that is so much easier than making yeast dough from scratch. Guess what I will be making for Christmas morning? Thank you Jera

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