Cooking, Food, Recipe, writing

Dad’s Sticky Buns

So my Dad was never one to cook or clean (sorry, Dad, but it’s truth!) so when he did cook, I remember it well. This is one of the things he’d make when I was a kid, as a surprise breakfast. We loved it, but we definitely didn’t love cleaning up after it. Sticky isn’t just a description of the yummy topping on these quick and easy breakfast goodies, it’s how the pan is afterward. I did something a bit different to fend off that mess, but the end results bring back warm memories of my childhood.

You don’t have to make this in a cast iron skillet. You could make it in a regular baking pan. That’s how Dad used to do it! If you do, I highly recommend lining your pan with parchment paper. That and a lot of soaking.

Preheat the oven to 400F

Place 1/2 stick (2 oz) butter in a 12″ cast iron skillet and put it in the oven during preheating.

In a large bowl, mix:

  • 3 c biscuit mix
  • 2 eggs
  • 1/2 c yogurt
  • 1 c milk (scant)

Remove pan from oven, mix 1/2 c brown sugar and 1 c chopped walnuts into the melted butter. Place back in the oven until dough spirals are ready.

Dough will be very soft. Use less milk if necessary (adding milk in a bit at a time while mixing to control dough stiffness works).

Sprinkle working surface with biscuit mix. Pat or gently roll dough into a rectangle, keeping dough uniformly 1/2″ thick.

Melt 1/2 stick (2 oz) butter.

Brush melted butter on dough, sprinkle with cinnamon sugar (I like to add a bit of powdered ginger). Working from the long edge, roll dough into a log. Cut in 2″ slices.

Remove pan from oven, give topping mixture a little stir. Place spiral slices cut side into hot sticky topping in pan. Put pan back in oven at 400 for 20 minutes. Ready to remove when tops are golden brown and center roll does not give when pressed gently with fingertip.

To serve, place plate or platter on top of skillet. Invert skillet and plate together. Buns will fall onto plate. Do this while hot! It will stick otherwise. Also, soak the pan right away if any does stick.

Dad’s recipe was never a measured one. I measured only because I wanted to write this up. You can have a lot of leeway with this one – for one thing, Dad’s going to say I could easily have doubled the brown sugar and butter in the topping. Yes, Dad. I know. I was trying to do breakfast, not dessert! Love you.

For a day when we are virtually snowed it (we could get out, but why? The roads are ugly and we have enough sense to be stocked on food and necessities of life) this was a nice start along with some protein.

13 thoughts on “Dad’s Sticky Buns

  1. That’s how we made cinnamon rolls as a child (minus the sticky topping – Mom was convinced that sugar was evil, so we were limited in how much we were allowed to use). I actually prefer them to the cinnamon rolls that pop out of a can. But now I want to make the rolls with bacon in them. and maybe scrambled eggs.


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