In college I went home with a friend for the weekend and her dad made sticky buns. I was enchanted. What was this magical food? In the end, I spent more of the weekend learning cooking tips from my friend’s dad than I did with her. After that, I was hooked. My sticky bun experiments took me far and wide. Somewhere along the way I realized that it takes less than 10 minutes to make the sauce but three hours to bake the rolls up. Because I am The Smartest Woman Ever I started making Sticky Bun Breakfast Syrup and it has been awesome. Rich, spicy with cinnamon, and perfectly gooey, this syrup is a testimony to the value of a perfect recipe.
Serve over pancakes, french toast, monkey bread, ice cream or anything else that needs a dollop of sweet, rich and cinnamony. This is one of my Go To recipes for company, birthday breakfasts, and holiday brunches. It’s one of those recipes that will inspire you to have elevenses and maybe even a late afternoon snack too!
If you have any leftover (possible but not probable) you can store it in the refrigerator indefinitely. Warm gently in the microwave as needed.
If you need pancakes to go with your syrup, these buttermilk pancakes are really pretty much perfect! The recipe is easy and makes the best pancakes I have ever had. As a bonus I included a simple recipe to make it as a mix if you prefer!
Sticky Bun Syrup
- 1 cup brown sugar packed
- ½ cup corn syrup
- ½ cup butter
- 1 Tablespoon ground cinnamon
- 1-2 cups pecans optional
- Add all the ingredients to a medium sauce pan.
- Put the pan over medium heat and stir frequently until the sugar is mostly dissolved and the syrup is not very grainy, about 3-4 minutes
- If adding pecans, chop coarsely and add to the syrup.
- Pour into a serving container and serve.
- Store leftovers in the refrigerator and reheat in the microwave.