Some of my favorite cookbooks that I have are annual cookbooks. I have a few annuals in my large cookbook library. Pillsbury has a general annual book and a Christmas annual book. My mother in law Linda has gotten me both the past few years. I really like these books as they are a collection of recipes from contestants in the cook and bake offs that they have. The recipes in these books are always very simple and kind of semi-homemade recipes as you can use ingredients like Pillsbury biscuits, pizza dough and crescent rolls to make the recipes, which I like because I am still intimidated by making my own dough, although I think I am going to make myself do it one of these days. I am sure there is a dough recipe somewhere among my near 300 cookbooks!
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.
Print Recipe
Cheddar Sourdough Slab Biscuits.
1 day ago
No comments:
Post a Comment