Sunday, August 19, 2012

Easy Biscuit Dough Sticky Buns Ring


Recently, I found a few tubes of biscuit dough hiding in the back of my fridge. I had bought a bunch of them on sale one day, but just couldn't use them up fast enough. Some I used already to make Easy Chocolate Dipped Donuts, and another two tubes of the dough went into a huge, lovely ring of sticky buns.

While these don't capture the same taste as real homemade sticky buns from scratch, they did transform ordinary biscuit dough into something a bit more special with very little effort. I originally found the recipe over at The Jones Way, where there are some lovely step by step photos on how to place the biscuits in the pan.

Easy Biscuit Dough Sticky Buns (as adapted from a version The Jones Way

serves about 6-8

2 small tubes Pillsbury biscuit dough or 1 tube Grands biscuit dough
3 Tbsp unsalted butter, melted
1/2 cup maple syrup or pancake syrup
1/3 cup brown sugar, packed
1/2 tsp ground cinnamon
1/2 cup chopped nuts, optional

Grease a Bundt pan well. (I used Pam nonstick spray for baking, the kind with flour in it). Preheat oven to 375 F.

In a small bowl, combine melted butter and syrup. In another bowl, combine sugar, cinnamon, and nuts. Pour half of the syrup mixture into the pan, and then sprinkle with half of the sugar mixture.

Next, lay the biscuits in a ring around the bottom of the pan, standing up, edges overlapping. Pour the remaining syrup on top, then sprinkle with the rest of the sugar mixture. Bake until puffed and golden, about 20-25 minutes. Be very careful not to overcook. Allow to cool in the pan for 1 minute or so, then invert onto a serving platter and serve immediately.

*Note:  Like most doctored biscuit dough recipes, these will keep only one day, and taste best warm and fresh from the oven.

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