Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s
recipes. We hope that you enjoy this month’s recipe!
Caramel Sticky Bun Breakfast Ring
- A few tablespoons of cinnamon sugar*
- 2 tubes Pillsbury Grands buttermilk biscuits
- 6 Tbsp. butter, melted
- 3/4 C. pancake syrup
- 1/3 C. packed light brown sugar
- 1/2 tsp. cinnamon
- 1/2 C. chopped pecans, walnuts, almonds or combination, optional
- 1/4 C. raisins, optional
Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, nuts and raisins (if desired).
Place about 1/3 of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Coat each biscuit with the cinnamon sugar mixture. Cut each biscuit in to 6 pieces (cut the biscuit as if you were cutting a pie). Place 1/3 of the biscuits in the bottom of the pan. Pour approximately 1/3 of the syrup mixture on the biscuits. Add another layer with approximately 1/3 of the biscuits, then the remaining brown sugar mixture on top. Place the remaining biscuits in the pan, and pour the balance of the syrup mixture over the top.
Bake at 375 degrees for approximately 35 minutes or until golden brown and the biscuits appear baked. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
*To make cinnamon sugar, combine ¼ cup white sugar with 1 teaspoon cinnamon.