STICKY BUN BREAKFAST RING RECIPE
An easy breakfast ring that can be ready in about 30 minutes. It's so easy to make!
Provided by Elyse Ellis
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Spray a fluted pan with non-stick spray.
- Combine the melted butter and syrup in a small bowl and set aside.
- In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
- Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
- Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
- Top with remaining syrup and sugar mixtures.
- Bake at 375 degrees for approximately 25-30 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Nutrition Facts : Calories 489 kcal, Carbohydrate 65 g, Protein 7 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 11 mg, Sodium 902 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
STICKY BUN BREAKFAST RING WITH CREAM CHEESE ICING
I found this recipe on pinterest, and it is the best and easiest sticky bun recipe I've ever made!!! The real goodness though lies in the cream cheese icing. You can skip it if you'd like, but my husband says it makes the sticky buns that much better, and the icing is so tasty that he'd eat it out of the bowl if I'd let him!!! Caution: Seriously Addictive!
Provided by AlainaF
Categories Breakfast
Time 40m
Yield 1 ring, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Spray a fluted pan with non-stick spray.
- Combine the melted butter and syrup in a small bowl and set aside.
- In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
- Place about half of the syrup mixture in the bottom of the pan.
- Then sprinkle half of the brown sugar mixture on top.
- Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
- Top with remaining syrup and sugar mixtures.
- Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
- While baking, make the cream cheese icing by adding butter and cream cheese into a bowl and microwaving it until melted, about 1 minute.
- Stir to combine, then add vanilla extract and salt, stir.
- Then add the powdered sugar, 1/2 cup at a time, and whisk to get lumps out.
- If icing is too thick for your taste, you can thin it out with a little heavy cream or milk.
- When sticky buns are done baking, let cool for 1 minute in the pan, then invert onto a serving platter.
- Pour cream cheese icing on top.
- Enjoy!
- ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.
STICKY BUN BREAKFAST RING
Make and share this Sticky Bun Breakfast Ring recipe from Food.com.
Provided by Lets Get Cooking
Categories Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven at 375 degrees bake.
- Spray fluted pan with non-stick spray.
- Combine the melted butter and syrup in a small bowl and set aside.
- In separate bowl, combine brown sugar, cinnamon, and nuts(if desired).
- Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.
- Lay the biscuits on the bottom of the pan, overlapping edges(closely together) to form a ring.
- Top with remaining syrup and sugar mixtures.
- Bake at 375 degrees at approximately 20-25 minutes or until golden brown.
- Cool for 1 minute in the pan, then invert onto a serving platter.
- Enjoy!
MAKE-AHEAD STICKY BUNS
This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems.
Provided by sarikat
Categories Breakfast
Time 20h15m
Yield 16 sticky buns, 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine warm water and yeast in a measuring cup and set aside.
- In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
- Slowly add yeast mixture and stir gently until dough forms a ball.
- Add oil to a plastic container or ziploc bag, swirling to coat all sides.
- Put dough into container or bag and refrigerate for at least 4 hours.
- Remove dough from refrigerator.
- Roll dough out onto oiled work surface into a 12"x16" rectangle.
- In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
- Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
- Lightly grease two 9" round cake pans.
- Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
- Stir to combine, then pour half into each pan.
- Sprinkle 1/2 cup chopped pecans over glaze in each pan.
- Place 1 roll in center of each pan, then surround with seven other pieces.
- Cover pans and refrigerate overnight.
- Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
- Preheat oven to 375°F.
- Bake for 15-20 minutes or until tops of rolls are lightly golden.
- Invert each pan onto a serving plate and serve!
Nutrition Facts : Calories 680.1, Fat 29.4, SaturatedFat 9.3, Cholesterol 57.7, Sodium 418.5, Carbohydrate 98.9, Fiber 3.3, Sugar 47.6, Protein 9
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