March 7th, 2014

Ham & Cheese Sticky Buns

Yeah for Friday and the weekend!  Hopefully you have time to relax, make a yummy breakfast, and enjoy!  These Ham and Cheese Sticky Buns are perfect for just that.  What a wonderful breakfast bun filled with ham & cheese,  flavored with a little Dijon, and sweetened with a brown sugar.  To top it all off, add a little maple syrup for a truly indulgent morning.

Best of all, you don’t have to spend your entire morning in the kitchen because these amazing sticky buns start with refrigerator biscuits!


Han and Cheese Sticky Buns


Head to the store now – you’ll want to make these soon!


ham and cheese sticky buns - oh so good!



Ham & Cheese Sticky Buns


9 ounces deli ham, finely chopped
2 cups shredded Swiss cheese
2 tablespoons spicy brown mustard
1/2 cup firmly packed brown sugar
2 (16.3 ounce) cans refrigerated jumbo flaky layers biscuits*
maple syrup


Preheat oven to 325°.

Arrange biscuits in 4 rows on lightly floured surface.  Pinch biscuits together to form a square.  Roll dough to a 12- x 16-inch rectangle (about 1/4 inch thick), pinching dough together as needed.  Spread with  mustard, then sprinkle brown sugar, and top with a layer of ham and then Swiss.  Roll up tightly, starting at long side. Pinch ends to seal. Cut into 16 slices using a serrated knife.  Fit each slice into cups of a lightly greased 24-cup muffin pan.  (Dough will extend over tops of cups.)

Bake at 325° for 40 minutes or until golden and centers are completely cooked. Cool on a wire rack 10 minutes.  Drizzle with syrup.

*Note:  Be sure to use the flaky biscuits such as Pillsbury Grands Flaky Layers Original refrigerated biscuits.  (The regular biscuits get too big and fluffy.)

Recipe adapted from Southern Living


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