I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning.
My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah’s blog and tries out her recipes. She was telling me about all the yummy ones she has tried, including the sticky bun breakfast ring and told me I had to try it. So I decided this morning was the best time to make them while I had the LDS General Conference playing in the background.
Let me just say WOW! Delicious! The syrup and brown sugar caramelized while baking, making them so gooey and so so good!
My Aubri said while eating her sticky bun, “these are so yummy mom!”
If you haven’t already, you need to check out my beautiful and talented friend Hannah’s blog! I have her button on my side bar as well. Its called: All Things Delicious (you can snag a button for yourself from her blog as well). I also love to go to her blog to get ideas for planning dinners for the week.
**If you aren’t on Pinterest yet, please let me know and I’ll send you an invite. If you are on Pinterest, you can follow me HERE.
Here is the recipe with my results in pictures: (hopefully it tempts you to try it!)
- 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
- 3 Tbsp. butter, melted
- 1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
- 1/3 C. packed light brown sugar
- 1/2 tsp. cinnamon
- 1/4 C. chopped pecans, optional
- 1/4 C. chopped almonds, optional
- 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.
- Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!