This recipe was one of the semi-homemade versions as it used Pillsbury grand biscuits to make the sticky buns. This recipe reminded me more of Monkey Bread than a sticky bun, but it was pretty good anyway.
Caramel Sticky Buns
Adapted from Pillsbury Annual Recipes 2012
1/4 cup melted butter
1/4 cup packed brown sugar
2 tablespoons light corn syrup
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1 12oz can Pillsbury Grands Jr Golden Layers refrigerated biscuits
Heat oven to 375 degrees.
Grease 12 muffin cups with shortening.
In a small bowl mix butter, brown sugar and corn syrup. Spoon 1 tablespoon of mixture into each muffin cup.
In a large resealable plastic bag mix granulated sugar and cinnamon. Separate dough into 10 biscuits. Cut each biscuit into 6 pieces. Place pieces into the plastic bag and mix well with the sugar to coat the dough. Place 5 biscuit pieces into each muffin tin.
Bake for 15 to 20 minutes until golden brown. Cool for one minute. Invert pan onto wax paper. Serve warm.
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