Callie’s Cabin: Hot sticky cinnamon buns for chilly days |

Callie’s Cabin: Hot sticky cinnamon buns for chilly days

Cal Orey / Special to the Tribune
Homemade sticky buns.
Getty Images

This is not the time to feel guilty when cravings hit to indulge is “forbidden” foods. Enter warm, out of the oven fresh sticky buns.

As a kid, I loved sticky buns. My mom bought them from some chain restaurant. Instead of traveling back in time to a place that is gone, you can whip up this quick biscuit version in the comfort of your Tahoe kitchen.

One morning this week when it was oh-so cold in the morning, I grabbed several ingredients from the pantry. I’m talking nuts to syrup. I thought, “My mom used to bake pies, cakes, cookies but why not these sticky buns.” No matter. Once I put the dressed up the quick store-bought biscuits in the oven, I peeked about 10 minutes later. And that is the moment I knew I was onto something good.

These gems do not have frosting — it’s more of an ooey-gooey sweet and savory treat chock-full of deliciousness that will make you take a pause and simply savor every bite. They were inspired by my mother who knew how sweet bread, like these, can make challenges seem a little less challenging.


3 tablespoons European style butter (salted)

¼ cup maple syrup (organic)

3/4 cup light brown sugar

½ teaspoon ground cinnamon

½ cup pecans

1 tube refrigerated biscuits (I used Grands)

In a square 8-inch by 8-inch baking dish or round pan pour half of the melted butter and syrup onto the bottom of the dish. Place biscuits close to each other (they’ll rise higher) in rows. Set aside.

In another bowl combine sugar, cinnamon, and nuts. Top with mixture. Then, spoon on the rest of the butter and syrup. Bake at 335 degrees for about 25 minutes. Do not over bake. Remove from oven and turn over immediately onto a dish or foil. Serve immediately or store in a foil lined air tight container in the refrigerator or freezer. Serves eight. 

So, will these buns make your life during uncertain times go back to normal? Well, yeah, sort of. It’s a pleasure blast from the past when things were simpler. Go ahead – bake a batch and pretend it’s pre-pandemic days. These buns will give you a taste of 2019 when things were normal. Pair ‘em with a cup of quality coffee of you favorite tea. Have two – yes, they are that good.

Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, and Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.) For more information,

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