Caramel-Nut Sticky Buns

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  • 1 stick real butter
  • ¾ C vanilla ice cream or butter pecan, packed
  • ¾ C Pioneer® Golden Light Brown Sugar, packed
  • 1 C Pioneer® Sugar, divided
  • 4 cans of 10-count biscuits
  • 1 ½ C nuts, loosely chopped
  • 2 tsp. cinnamon


  1. Preheat oven to 350° F. Butter a 9 x 13-inch casserole dish. Sprinkle chopped nuts in the dish; set aside.
  2. In a bowl mix ½ cup Pioneer® Sugar with cinnamon. Remove biscuits from cans and dip whole biscuits in sugar and cinnamon mixture on all sides. Place dipped biscuits in casserole dish standing on their sides in 3 rows of thirteen biscuits; set aside.

In a heavy saucepan:

  1. Melt butter. Add ice cream, Pioneer® Golden Light Brown Sugar, and ½ cup Pioneer® Sugar; bring to a boil. While it is hot, pour over prepared biscuits covering all the biscuits. Bake for about 20 minutes. Serve warm from the oven. Enjoy!
Caramel-Nut Sticky Buns
2 votes, 2.00 avg. rating (50% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.