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Saturday, April 28, 2018

Cheater's pecan sticky buns

A yummy Saturday breakfast treat for a rainy day.

I used 1 can of biscuit dough, cinnamon-sugar blend (1/4 cup sugar to 1 teaspoon cinnamon), 1/4 cups raisins, 1/4 cup chopped pecans, 2-3 tablespoons butter, and 1/4 cup brown sugar.

Butter an 8 X 8 baking pan. 
Cut each biscuit into quarters, and dredge in the cinnamon-sugar. Place in the baking pan.
Sprinkle with the chopped pecans and raisins.
Melt the butter. Stir together with the brown sugar. Spoon over the biscuit dough.
Bake at 350 F, for about 20 minutes. Ovens vary, so check a minute or two before, or you may need to go over by a minute or two. Mine took about 19 minutes. They are done when you can cut into a center biscuit and see the biscuit has a baked, not doughy, texture.

Allow to sit in the baking dish for 5 minutes, then loosen the edges with a knife and turn out onto a plate.


  1. My SIL made this for us during a recent visit. She makes hers in a bundt pan (I think she uses more biscuits) but I think your version might be better--hers tends to be a bit soggy on the inside (also, she uses apples in hers, which I think may release their liquid when you bake them). I bet you get more even baking in an 8x8. We still enjoyed it so I don't think it really matters. :)

    I've done something similar using frozen bread dough that's been thawed and pulled into pieces.

    1. Hi Kris,
      Yes, I think you use 3 cans of biscuit dough to fill a bundt pan. The rings of monkey bread look nice. But just a small square works for our family. Apple chunks in with the dough would be very yummy, too!
      Have a wonderful weekend, Kris!

  2. Oh, my, my! This is something i’d be afraid to try since I love them so! I think i’ll bookmark this, just in case!

    1. Hi Debbie,
      They are a treat, that's for sure! Best to have lots of family or friends around to share with, and cause as little "damage" as possible! I'm a huge fan of pecan sticky buns, and these were pretty close to the real deal.

  3. I think we call this monkey bread! I haven't made this in a very long time. I especially love the pecans and the "sticky" part!


    1. Must be a Michigan thing (or maybe midwest?) as I also know this by the name monkey bread. Tasty no matter what you call it.

    2. Hi Alice and Kris,
      In my area, the name I've seen used is pull-apart bread. Supermarkets around here sell a pull-apart version that has raisins, cinnamon and sugar. And it's done in either a loaf pan, or a ring. Always yummy. Now I'm feeling hungry for another batch!


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