Skillet maple sticky buns are made with a biscuit dough, filled with brown sugar and cinnamon ,and then placed in a cast iron skillet filled with maple syrup. Can’t beat that!
When I was a kid I don’t think I knew there was such a thing as real maple syrup. Back then Aunt Jemima, Mrs. Butterworth’s or Log Cabin, was as good as it got; which actually was pretty good when you didn’t know the difference. I can’t remember when real maple syrup became a thing. but I do remember my first taste of maple sugar. 4th grade found me sitting next to a girl with long black braids whose family came from Vermont. She shared with me one of those cute little maple sugar leaves that you find in a pretty box at places like Whole Foods. That gritty sugary taste stuck with me a long time.
I think I was in college when maple syrup became a health food kind of thing, but it was still pretty pricey. Of course, that hasn’t changed much, but at least one can now find it at Costco and even the regular grocery at reasonable prices. Not that it isn’t still a splurge compared to the Aunt, but at least it usually lasts a long time. Well some things haven’t changed and I still love maple. Last Friday I was feeling the need to bake and sticky buns are one of my favorite things to do. I didn’t have the time to make REAL sticky buns, but I did have the time to whip up these cute little skillet maple sticky buns made from biscuit dough.
Helpful Tips for Baking Sticky Buns
Yes, I’m sure many of you have used store bought biscuit dough, but these are fun to make and taste yummy. Truly one can’t resist anything baked in a cast iron skillet. These skillet maple sticky buns can be prepared ahead, refrigerated and baked when ready. Just bring them to room temperature and bake per directions. Yes, you can turn them out onto plate but I think it is much more fun to serve them from the skillet. If the syrup starts to harden, which it will, just place the skillet on a low heat burner and that will keep them warm and the syrup from turning into hard candy before you’ve had a chance for seconds!
If you happen to have sticky buns leftover just remove them from the skillet and wrap them well in plastic wrap. This keeps them moist and the goo from hardening. Actually they keep very well like this because I still have some around! Of course if I still had wee ones, that wouldn’t be the case. So enjoy. That’s what these are for!
Enjoy more breakfast baking because nothing starts the day like a good breakfast!
Need something gluten free? These Gluten Free Cinnamon Rolls from a Baker’s House will be popular!
Everyone loves Old Fashioned Banana Bread from Cooking on the Ranch.
And a Few More:
Maple Glazed Maple Walnut Scones
Blueberry Nut Bread
These sticky buns are so much fun to SHARE!
Skillet Maple Sticky Buns
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Total Time: 45 Minutes
- Yield: 12 Servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Description
Skillet maple sticky buns are made with a biscuit dough, filled with brown sugar and cinnamon ,and then placed in a cast iron skillet filled with maple syrup.
Ingredients
3/4 c finely chopped nuts
3/4 c firmly packed brown sugar
3/4 t cinnamon
1/2 c maple syrup
12 T butter/divided
2 1/4 c flour
1 T baking powder
3/4 t salt
1 c milk
Instructions
Preheat oven to 400. Mix together nuts, brown sugar and cinnamon.
In a 10″ cast iron skillet bring maple sugar and 4 T butter to a boil. Top with 1/3 of nut mixture.
Combine flour, baking powder and salt in a large bowl. Add 7 T of cold butter and cut in with a pastry cutter and mix until mixture resembles small peas. Add milk and stir gently until mixture comes together. You may have to use floured hands.
Melt remaining 1 T butter.
Turn dough out onto a floured surface and knead gently. Roll into a 9 x 12″ rectangle. Brush with melted butter.
Cover dough with remaining nut mixture, patting it gently onto the dough. Roll up dough to form a 12″ log, pinching seam to seal. Cut into 12 1″ slices and place in skillet. Bake for 20-25 minutes. Remove from oven and serve immediately OR turn out of skillet onto a big plate OR see my notes above!
Notes
Best Served Hot!
Keywords: sticky bun, biscuit, maple sticky bun, breakfast, baking,
Susan
November 11, 2018 at 1:03 pmHad the same memories of ‘maple’ syrup growing up 🙂 My hubby loves a good sticky, gooey bun and these sound simple to whip up in no time!
mimi rippee
November 7, 2018 at 7:21 amI love maple syrup. And I find that real maple syrup isn’t sweet, so I’ve started using it more in cooking. These are fabulous buns!
Abbe Odenwalder
November 7, 2018 at 12:53 pmYou are so right. These sticky buns are not overly sweet. They are just right!
Healthy World Cuisine
November 7, 2018 at 6:08 amPerfect Holiday morning treat! We would certainly pop right out of bed if you served this to us in the morning.
Liz
November 7, 2018 at 4:23 amWe grew up in parallel worlds! No real maple syrup for us, either and that’s why I never liked the stuff! But my mind has been changed and I could inhale these marvelous sticky buns!!!
angiesrecipes
November 7, 2018 at 1:29 amWish I could reach in and grab a few of them with my tea! They look fantastic!
Jeff the Chef
November 6, 2018 at 8:02 pmThese buns do look pretty good! I love how easy and gooey they sound.
Holly
November 6, 2018 at 7:17 pmCinnamon Rolls bring such good memories to me of family celebrations, especially around Christmastime. I can even smell them still! Thanks for sharing my gluten free version too.