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Misc: Maple Pecan Sticky Buns

Source of Recipe

Jessie Reardon


List of Ingredients

1 pkg (8 oz) Cream cheese cut into 20 cubes
2 cans (12oz) refrigerated flaky buttermilk biscuits
1 tsp ground cinnamon
½ cup sugar
1/3 cup maple flavored or pancake syrup
½ cup butter divided
¾ cup chopped pecans



Recipe

Preheat oven to 400°F

Spray 12 cup fluted tube pan or10” tube pan with cooking spray.

Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbs of the butter in small microwaveable bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside. Melt remaining butter; set aside.

Mix sugar & cinnamon in shallow dish; set aside.

Separate dough into 20 biscuits; press each slightly to ¼” thickness.

Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides.

Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar.

Arrange half of the balls cinnamon sugar sides up in prepared pan.

Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

Bake 20 min or until golden brown cool 1 min in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.

Makes 20 servings