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Pull-Apart Maple Pecan Sticky Buns |
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(Click
here to open a Printer Friendly Version of this recipe) |
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Prep: 15 mm. Total: 45 mm.
Try this quick and easy recipe that uses the no-fuss
pre-made dough for a buttermilk biscuits. A great day
starter or something to serve your friends without getting
flour all over yourself! |
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3/4
cup pecans, chopped
1/2 cup (1 stick) butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg (8 oz.) cream cheese, cut into 20 cubes
Preheat the oven to 400°F.
Spray a 12-cup fluted tube pan or a 10-inch tube pan with
cooking spray.
Sprinkle the pecans on bottom of prepared pan and set aside.
Melt 2 tbsp. of butter in a small microwaveable bowl.
Add the syrup and stir until well blended.
Drizzle the butter-syrup mixture over pecans in pan and set
aside.
Melt the remaining 6 tbsp. butter and set aside.
Mix the sugar and cinnamon in shallow dish and set aside.
Separate the dough into 20 biscuits.
Press each slightly to 1/4-inch thick biscuit circle.
Roll a cream cheese cube in cinnamon sugar mixture until
evenly coated on all sides.
Place 1 cream cheese cube in the center of each biscuit
circle.
Gather up sides of dough to enclose filling.
Press the edges of dough together to seal.
Roll into a ball.
Dip top of each ball into remaining butter, then into cinnamon
sugar.
Arrange half of the balls, cinnamon sugar-sides up, in the
prepared pan.
Repeat with the remaining balls to form a second layer.
Drizzle with any remaining butter.
Sprinkle with any remaining cinnamon sugar.
Bake for 30 min. or until golden brown.
Cool for 1 min. in the pan.
When cool to touch, invert the baking pan onto serving
platter.
Scrape any remaining pecans left in pan and spoon over buns.
Serve warm.
Serves 20. |
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