Sticky Bun Breakfast Ring With Cream Cheese Icing
photo by AlainaF
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
1 ring
- Serves:
- 8-10
ingredients
- 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
directions
- 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.
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Reviews
-
Saw on Pinterest as well but w/o the icing. We made it a little less sinful. I used 1 1/2 tubes Pillsbury Grands Jr golden layer flaky biscuits, 3 Tbsp. reduced calorie (melted) margarine, 1/2 C. sugar free pancake syrup, 2 Tablespoons plus 2 teaspoons packed Splenda brown sugar blend, 1/2 tsp. cinnamon, 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional. Baked @ 375 for 20 min. Just as delish but not as sinful.
RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>