Sunday, May 17, 2009

Easy Carmel Sticky Buns


1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans

3 tablespoons butter or margarine, melted
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1. Heat oven to 375°F. In ungreased 8-inch round pan, place 1/4 cup butter; heat in oven 3 to 4 minutes or until butter is melted. Stir in brown sugar and corn syrup until well blended. Sprinkle with pecans.
2. In small bowl, place 3 tablespoons melted butter. In another small bowl, mix granulated sugar and cinnamon.
3. Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits, sides touching, over topping in pan.
4. Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.

Haylee’s Note:
I got this recipe from the Pillsbury website (click here). My aunt makes something like this to go along with our Ham and Cheese Strata on the 4th of July. It was really easy to make, and I thought they were very good! Enjoy!

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