Easy Cinnamon Rolls (Sticky Buns)

"On a cold Sunday in March these taste great with a hot cup of coffee. Very easy to make."
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Ready In:


  • 38 cup of melted butter
  • 34 cup brown sugar
  • 12 cup nuts, chopped
  • 1 12 tablespoons hot water
  • 34 cup sugar
  • cinnamon
  • 1 can refrigerated biscuits, regular or 1 can refrigerated buttermilk biscuit


  • Spray a 9" square pan with Pam or what have you.
  • Place two tablespoons of melted butter in pan, add brown sugar and on top of that hot water, then add your nuts.
  • Separate the biscuits.
  • Roll each one first in melted butter, then roll in the cinammon sugar mix.
  • Place in pan standing up.
  • When you have finished all the biscuits, pinch them so they sit tightly in a circle in the pan.
  • Pop into a 400 degree oven and bake for 22-25 min.
  • When done immediately flip upside down onto a plate and enjoy!

Questions & Replies

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  1. CharleneMc
    These were fairly simple and tasty. It is important to line your pan with something, I used wax paper. I used "flaky layers" rolls. The instructions for this recipe were a little confusing. I wasn't sure if I was supposed to leave the rolls standing up. I layed them down in the pan and didn't worry about making a circle. DH and the kids really liked these. You may want to line the serving plate, too. The caramel really hardends up on whatever surface it touches.
  2. ChrissyVas
    These were very good! I will be making them again. I'm glad I read the reviews because if I had not, the baking pan I used would have been murder to clean. So I lined the baking dish with foil. All in all just what I was looking for. Very yummy.
  3. Ranoush
    Maybe I did something wrong for the brown sugar to get so hard...Other than that the biscuits tasted ok.
  4. winkki
    This was a good way to fix cinnamon rolls on short notice. I used a 17 oz can of biscuits which definitely filled the entire pan. They smelled great while cooking. :o) Do watch when you flip them out onto a plate; I used a large dinner plate (slightly greater in diameter than the pan) and the hot brown sugar syrupy mixture ran over the edges of the plate and onto the stove and the floor. I decided that next time I would use a platter; however, after the rolls cooled a bit and the syrup hardened almost irrevocably on to the plate I decided next time I would use tin foil/wax paper/parchment paper on a platter, lol. They were very rich and the refrigerator biscuit flavor came through a bit but not much. The kids thought they were wonderful, a great addition to a steaming bowl of chili on an icy winter night. Thanks so much for posting!



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