ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ham-and-Swiss Sticky Buns

Photo: Iain Bagwell; Styling: Mary Clayton Carl

 

Hands-on time 20 mins
Total time 1 hr, 10 mins
Yield Makes 16 rolls
Stuff the dough deep into the muffin cups so that the tops rise into a cheesy dome while baking.

Ingredients

  • 9 ounces deli ham, finely chopped
  • 2 cups (8 oz.) shredded Swiss cheese
  • 2 tablespoons spicy brown mustard
  • 1/2 cup firmly packed light brown sugar
  • 2 (16.3-oz.) cans refrigerated jumbo biscuits
  • Maple syrup

How to Make It

  1. Preheat oven to 325°. Stir together first 3 ingredients.

  2. Sprinkle brown sugar into a 12-inch square on a clean surface. Arrange biscuits in 4 rows on sugar, covering sugar completely. 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 ham-and-cheese mixture over dough. Roll up tightly, starting at 1 long side, pressing brown sugar into dough as you roll. 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.)

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

  4. To make ahead: Prepare recipe through Step 2, and chill 8 hours. Let stand 10 minutes. Proceed as directed in Step

  5. Note: We tested with Pillsbury Grands! Flaky Layers Original refrigerated biscuits.