Sticky Bun Breakfast Ring With Cream Cheese Icing
- 1 (8 ounce) tubes refrigerated buttermilk biscuits or (16 ounce) package Pillsbury Grands refrigerated buttermilk biscuits
- 3 tablespoons butter, melted
- 1/2 cup pancake syrup (any brand you like, I used Mrs. Buttersworth)
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans (optional)
- cream cheese frosting
- 1 (3 ounce) package cream cheese
- 1/4 cup unsalted butter
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 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.
buttermilk, butter, pancake syrup, brown sugar, cinnamon, pecans, cream cheese frosting, cream cheese, unsalted butter, sugar, vanilla extract, salt
Taken from www.food.com/recipe/sticky-bun-breakfast-ring-with-cream-cheese-icing-478458 (may not work)