Description
These caramel stuffed sticky buns are rolled in cinnamon and brown sugar and topped with pecans and maple syrup. It’s sure to be your new favorite sticky bun recipe.
Ingredients
Scale
- (1) 16.3oz can Grands biscuits
- 16 caramel pieces, unwrapped
- 3 TBSP unsalted butter, melted
- 3/4 cup light brown sugar
- 2 tsp ground cinnamon
- 1/2 cup chopped pecans
- 2 TBSP maple syrup
Instructions
- Preheat oven to 450º and grease an 8×8 glass baking pan.
- Melt the butter in a small bowl and set aside.
- In a second small bowl, combine brown sugar and cinnamon and set aside.
- Pop open your biscuit can, separate each biscuit, and cut them in half.
- Take one of the halves, roll into a ball and flatten.
- Place one of the caramel squares in the center of the dough and form a ball around the caramel. Make sure to pinch together all of the open spaces and smooth them out. Do this with all of the dough halves and caramel pieces.
- Roll one of the balls of dough in melted butter and then immediately into the cinnamon and sugar mixture, covering it completely. Place the covered ball of dough into the greased baking dish.
- Continue until the baking dish is filled with 16 balls of dough.
- Add the pecans to the remaining cinnamon and sugar mix and mix until combined. Cover the balls of dough evenly with the pecan and sugar mix.
- Drizzle maple syrup throughout the top of the sticky buns.
- Bake for 15-18 minutes. Make sure to pull one sticky bun out and check the bottom to make sure that the dough is completely cooked through.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: dessert