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« Cookie Question: What's the Difference Between Macarons and Macaroons? | Main | Fail, Saved: Making Good of a Bad Recipe »
Tuesday
Mar302010

Sticky Business: Sandra Lee Pillsbury Sticky Buns Recipe

Some people may rankle at the idea of using pre-packaged cinnamon rolls, but not me. I have some fond memories of them from growing up, and choose to take the "just don't read the ingredients or nutritional info" point of view.

But if you do need a way to justify them, fancying them up a bit can't work.

So I have to admit I was intrigued when I heard of the recipes for Pillsbury that Sandra Lee had created starting with their sweet rolls (you know, the ones in the tube that pop open) and adding a few simple ingredients to make them unique--it kind of seemed like Pillsbury's answer to The Cake Mix Doctor. And when they sent me a coupon for some free Pillsbury products so I could test 'em out, I figured: why not?

So I tested out the Apple Walnut Sticky Buns recipe...only, because I had neither apples nor walnuts, mine substituted blueberries and almonds. It worked out fine in terms of quantities and very nicely in terms of flavor, too.

And you know what? Even that small bit of baking really did make the store-bought rolls better and a bit more grandiose than simply poppin' and baking. Not a bad option for a quick brunch side or impromptu sweet breakfast.
Adapted from Sandra Lee's Apple Walnut Sticky Buns from Pillsbury.com

Ingredients

  • 2 tablespoons butter, softened
  • 1/2-1 cup blueberries (or, per the original recipe, 1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes)
  • 3/4 cup chopped almonds (or, per the original recipe, walnuts)
  • 1/2 cup packed brown sugar
  • 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing

  1. Heat oven to 375°F. Generously butter 8 regular muffin cups with softened butter.
  2. In bowl, mix blueberries and almonds (or apples/walnuts) and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing.
  3. Place 1 cinnamon roll in each cup. Bake 12 to 14 minutes or until tops are golden brown.
  4. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
  5. Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

Reader Comments (5)

Sandra Lee kinda grates on my nerves like Rachel Ray (sorry to offend), and their voices through the tellie send me on a sprint to change the channel...however, I must say, blueberry-almond cinnamon buns sound great! ....reminds me of that yummy bacon-cinnamon roll recipe you posted a while back, MMMMM. <3

March 31 | Unregistered CommenterNicole

Oh my. Those look amazing.

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