Receta Short Cut Caramel Sticky Buns
Pillsbury Caramel Sticky Buns
Ingredients
1/4 cup
butter or margarine
1/4 cup
packed brown sugar
2 Tbsp.
light corn syrup
1/4 cup
chopped pecans or other nuts
3 Tbsp.
- butter or margarine
- 1/3 cup
- granulated sugar
- 1/2 teaspoon
- ground cinnamon
- 1 can (7.5 oz)
- Pillsbury® refrigerated buttermilk biscuits
Cooking Directions
Heat oven to 375°F. place 1/4 cup butter in ungreased 8-inch round pan and heat in oven until butter is melted. Once melted, carefully remove pan, stir in brown sugar and corn syrup until well blended. Sprinkle with pecans or other nuts. Set aside.
Melt the remaining 3 tablespoons of butter in small bowl. In another small bowl, mix granulated sugar and cinnamon.
Open and separate dough into 10 biscuits. Dip biscuits into melted butter and coat all sides then dip into sugar mixture. Be sure they are coated well. Arrange biscuits, sides touching, over topping in pan.
Bake 18 to 22 minutes or until golden brown. Cool 2 minutes. Using pot holders turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.