Sunday, March 11, 2012
Canned Biscuit Sticky Buns
2 tubes (10 count) butter me not biscuits
3 Tbsp. butter, melted
1/2 cup light corn syrup
11/2 tsp. rum flavoring
1/3 cup packed light brown sugar
1 tsp. cinnamon
1/2 cup chopped nuts.
Preheat oven to 375 degrees. In a bowl combine syrup butter and rum flavoring. In another bowl combine sugar, cinnamon and nuts. Pour half into the bottom of a tube/bundt pan that has been sprayed with non-stick spray. Sprinkle half of the sugar mixture over syrup mixture. Open biscuits and place standing up around the pan forming a ring. Spoon the remaining syrup and remaining sugar mixtures over biscuits, opening them slightly to allow both mixtures to fun between each biscuit. Bake 25-30 minutes. Allow to cool for about 5 minutes and then invert onto a serving platter.
Comments - The original recipe came from The Jones Way. It called for 1/2 cup of pancake syrup which I didn't have so I used the light corn syrup and added the rum flavoring. You can increase or decrease the rum but taste it after the butter has been added for a truer flavor. The original recipe also called for 2 small tubes or 1 large tub of Grand biscuits. I decided to try the Butter Me Not (those with chips of butter throughout the biscuits). These worked wonderfully and allowed me to use 2 cans. I also increased the amount of cinnamon from 1/2 tsp. to 1 tsp. When tasting I felt it needed just a bit more. So, Think With Your Taste Buds on this one. There are so many options. You can use the corn syrup and change up the extract flavorings. You can change the biscuits to maybe flaky. You can even change from cinnamon to allspice, apple pie spices, nutmeg, etc.