Cinnamon Roll Sticky Buns
All the fabulous flavors of a piping hot cinnamon bun without all the work!
Equipment
- Bundt pan
Ingredients
- 2 tubes Grands refrigerated biscuits
- 1 cup brown sugar, packed
- ½ cup pecans, chopped
- 4.6 oz cook & serve vanilla pudding, do not use instant pudding mix
- 1 tbsp cinnamon
- ½ cup butter, melted
Instructions
- Preheat oven to 350°F.
- Grease Bundt pan with non-stick cooking spray.
- Combine the brown sugar, pudding mix, cinnamon and chopped pecans in a small bowl.
- Melt butter in a small bowl in the microwave
- Dip each biscuit in the melted butter to coat.
- Dredge each buttered biscuit in the cinnamon sugar/pudding/pecan mixture to coat. Pressing biscuits into the mixture to ensure each biscuit is completely coated.
- Place the coated biscuits in the greased bundt pan standing them upright on their sides.
- Sprinkle any remaining sugar/pudding/pecan mixture evenly over the biscuits and in-between each biscuit. Use your fingers to gently pull the biscuits apart to get some of the cinnamon/pudding mixture in-between them.
- Drizzle with any remaining melted butter.
- Bake in preheated oven for 20-25 minutes.
- Remove from the oven and carefully turn pan over onto a platter.
- Drizzle any syrup in the bottom of the Bundt pan over the biscuit ring on the platter to serve.
- Serve immediately.