This is kind of a step up from that. That ^ was actually quite delicious in a "Wow, I really shouldn't be eating anything 7th graders cook" kinda way.
I labeled this Sticky Bun Ring as dessert. It's also labeled as breakfast. And, obviously, bread. I just can't eat breads or desserts like this for breakfast. I've explained it before in the sense that I start each day eating healthfully and usually end the night with my hand in the marshmallow bag.
It's true.
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Look at the poor stray drop of syrup . It needs to be licked off of the plate. Not to mention that lonely little pecan piece. |
But on a day like Christmas this is what you want to eat. Or a Saturday. Or a Sunday, or a holiday. A snow day would be even better. Just make sure you have other people to share it with. (The original recipe called for cinnamon. I neglected to look at the recipe as I was making it, so there was no cinnamon in mine. I don't like things over-cinnamon-fied anyway. Feel free to add some to the syrup-butter mixture.)
Sticky Bun Ring
slightly adapted from this recipe
1 package Grands biscuits
1/2 cup maple syrup
3 T. melted butter
1/2 cup brown sugar
1/2 cup finely chopped pecans or walnuts
Combine the melted butter and maple syrup in a bowl. Combine the brown sugar and nuts in another bowl. Pour half of the syrup-butter into the bottom of a bundt pan. Add half of the sugar-nut mixture on top of it. Arrange the biscuits in a spiral around the pan, so they are over-lapping slightly. Pour the rest of the syrup-butter over the biscuits and sprinkle with the remaining sugar/nuts.
Bake at 375 degrees with 20 minutes. Allow to cool for a minute or two and then invert onto a plate.
I'm sorry #1: This is too easy to make.
I'm sorry #2: You won't be able to stop eating it.
Shared at:
Sweet Treats Thursday
Friday Food
Seasonal Inspiration
Strut Your Stuff Saturday
Sweets for Saturday
Sweet Indulgences Sunday
Melt in Your Mouth Monday