Sticky Bun Breakfast "Dessert"
Sticky Bun Breakfast.... or Dessert
Ingredients :
2 small tubes buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup
1/3 C. brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans
1/4 C. chopped almonds
Directions :
Spray a Bundt pan.
Combine the melted butter and syrup in a small bowl and set aside.
In another bowl, combine the brown sugar, cinnamon, and nuts.
Put half of the syrup mixture in the bottom of the pan.
Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits and bake it for about 30 minutes.
Serve and enjoy!
2 small tubes buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup
1/3 C. brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans
1/4 C. chopped almonds
Spray a Bundt pan.
Combine the melted butter and syrup in a small bowl and set aside.
In another bowl, combine the brown sugar, cinnamon, and nuts.
Put half of the syrup mixture in the bottom of the pan.
Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits and bake it for about 30 minutes.
Serve and enjoy!
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