This morning was our church’s Friends and Family Day, so I needed to make a breakfast dish to take with us. I found this recipe for Sticky Buns on Pinterest here. I also missed out getting to eat this at my in laws over Thanksgiving due to a stomach bug, so I had to give it a whirl. I love anything that involves biscuits, sugar, and cinnamon so I knew this would be a winner.
I doubled the original recipe because I don’t have a bundt pan and wanted to make plenty to take with us. I ended up using a 13×9 baking dish, and it worked out fine. So no worries, if you don’t have a fancy bundt pan. (I wouldn’t mind one for Christmas though.)
Here’s what you will need:
Grands biscuits, brown sugar, syrup,butter,pecans, and cinnamon
First, thing you need to do is melt 6 Tbsp of butter in a bowl. After the butter is melted add in a cup of pancake syrup. Make sure to whisk this together so everything is well combined.
Smells like pancakes:)
In another bowl mix together 2/3 cup of packed brown sugar, 1/2 cup chopped pecans, and 1 tsp cinnamon. Fluff this together with a fork.
I love how packed brown sugar looks when you throw it in a bowl:)
Now for the scary part…pop open 2 cans of Grands Biscuits. I hate opening the biscuits and usually let my husband do this part, but he was still asleep this morning. I pulled it together and opened them on my own:)
You could use any type of refrigerated biscuits that you like. If you prefer frozen biscuits, I think you would want to let them thaw out a little bit or adjust the cooking time.
Now to assemble everything together. Pour half the butter and syrup mixture in your pan along with half the brown sugar mixture.
Then start piling the biscuits in kind of on top of each other a little bit. The 2 cans of biscuits I used fit perfect in the pan.
Like so
Once all the biscuits have been placed, add the rest of the syrup and brown sugar mixtures on the top of the biscuits.
Yumm
The next time I make this I will poke holes in the biscuits so that all the syrup, butter, brown sugar goodness can get down in the biscuits.
Bake in the oven for 30 minutes at 375. Here’s what the finished product should look like.
It turned out pretty good except I wish the inside of the biscuits had a little more of the syrupy, sugary goodness in it. So definitely recommend the poking of the biscuits idea.
INGREDIENTS:
- 2 cans refrigerated biscuits
- 1 cup pancake syrup
- 2/3 cups brown sugar
- 6 Tbsp butter
- 1 tsp cinnamon
- 1/2 cup pecans (optional)
DIRECTIONS:
Preheat oven to 375. Then melt butter in a microwave safe bowl. Add in syrup to the butter, whisk, and set aside. In another bowl, combine brown sugar, cinnamon, and pecans. Pour half the butter/syrup mixture into a 13×9 baking dish. On top of this add in half the brown sugar mixture. Open up the cans of biscuits and pile them into the dish. You want the biscuits overlapping each other. (This is also where I would take a fork or knife and poke holes into the biscuits, so the remaining mixtures can seep into the biscuits.) Now, pour the remainder of the syrup and brown sugars mixtures on top of the biscuits. Bake in the oven for 30 minutes.
