Whip Up Your Weekend: Sticky buns

Whip Up Your Weekend: Sticky buns

Wednesday marks National Sticky Bun Day, so Chef Geoff Blount shares his favorite morning treat: Pecan Sorghum Sticky Buns.


  • 1/4 cup butter soft
  • 1/4 cup brown sugar
  • 2 tablespoons sorghum syrup
  • 3/4 cup chopped pecans
  • 1 Can of Ready to Bake Biscuits
  • 1/3 cup cinnamon sugar
  • 2 tablespoons melted butter

Directions for the glaze:

  • Blend the butter, brown sugar and sorghum to a paste and spread into a pie tin.
  • Sprinkle with pecans and reserve.

Directions for the buns:

  • Preheat oven to 375.
  • In small bowl, melted butter.
  • In another small bowl place the cinnamon sugar.
  • Separate biscuits and dip into melted butter to coat all sides; dip into sugar mixture, coating well.
  • Arrange biscuits, sides touching, over pecans and glaze in pan.
  • Bake 17 minutes.
  • Cool 2 minutes; turn upside down onto heatproof serving plate.
  • Serve warm.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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