These little sticky buns remind us of individual monkey bread. The bread is soft and full of sweet cinnamon sugar flavor. Sweet and gooey, the caramel topping is soooo good. Using canned biscuits is a great shortcut. These have all the flavor of a sticky bun without the work. Your kitchen will smell heavenly while these pull-apart sticky buns are baking. I needed to do something that was easy and simple for dessert one night and I came up with these. Plus, I needed to use up some cans of refrigerated biscuits. I hope you enjoy this as much as my family did.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Breakfast Yield: 6 Servings
Ingredients :
- 2 can(s) refrigerated biscuits
- 1 1/2 cup(s) pecans
- halved
- 3/4 cup(s) sugar
- 1 tablespoon(s) cinnamon
- 1/2 cup(s) brown sugar
- firmly packed
- 1/2 stick(s) butter or margarine
- 6 tablespoon(s) caramel ice cream topping
Intructions :
- Heat the oven to 350 degrees. Spray a jumbo muffin pan with cooking spray. In a large storage food bag
- place the sugar and cinnamon in the bag and shake it up. Set aside.
- Cut the butter or margarine in small pieces and place them into the bottom of the muffin pan. Sprinkle the brown sugar on top of the butter
- making sure you coat the bottom well. Put 1 Tbsp of the caramel ice cream topping over the brown sugar. Then sprinkle the pecan halves over the top of the mixture.
- Take the biscuit dough and tear or cut into medium size pieces. Put the pieces of dough into the bag little at a time. Shake and coat the dough well with the mixture. Take the sugared dough and layer them loosely into the muffin pan on top of the mixture.
- Put in the oven for 25 minutes til the dough is a deep golden brown.
- Take them out and immediately dump them onto a cookie sheet. Let stand for 5 minutes or so. Then enjoy.
Rated 5/5 based on 94 Reviews
Keyword : recipe-American-Other Breakfast-Bake