School started last Thursday and look at this I am already in the cooking mode. I could not wait. Schedule changes have not even been finalized and I just had to show this group of very interested teens what was in store for them. Anytime that I bake with cinnamon everyone appears at my door. MMM it smells so good. There is nothing like a little sensory blackmail to get them into my class and then there is no turning back! Some of them are so funny. They made comments like this, “ This class is just like being in the audience of a Food Network Show. Do you feel like your on TV, Mrs. Lupo?” I am telling you I had their undivided attention for the entire class period.
Students are continually finding recipes they want me to prepare for them in class. This recipe for Pull-Apart Pecan Sticky Buns is one of those pulled from some unknown magazine and has been sitting in a folder waiting for me to try it. Today was audition day and it was a winner. You can’t go wrong with butter, cream cheese, and pecans. I made several changes. The recipe called for using a tube pan and I used two 8- in cake pans to hasten the cooking time. I do strongly suggest using 9 inch cake pans. In my opinion the buns in the middle of the pan were a little doughy. My students said they were good, but I prefer a flakier crust. The original recipe made 20 buns and I divided each biscuit into two layers making 40 servings. This of course makes more servings, but now each serving has half the calories. This is by no means a healthy recipe unless you count the pecans as protein! The sticky topping with the pecans is heavenly. If this is a little too much for you check out these rolls that I did at the beginning of last semester. They are very good, just not as many calories.
You cannot go wrong with biscuit dough wrapped around cream cheese that has been rolled in cinnamon and sugar. More decadence comes by dipping the ball of dough into butter then into more cinnamon and sugar. Sinful! Next time you are looking for a good easy addition to breakfast or brunch try the Pull-Apart Pecan Sticky Buns.
Pull-Apart Pecan Sticky Buns adapted from an unknown magazine
- 3/4 cup chopped pecans
- 1/2 cup (1 stick) butter, divided
- 1/3 cup maple syrup ( I used pancake syrup)
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 can (12 oz.each) refrigerated flaky buttermilk biscuits
- 1 pkg. 8 oz. cream cheese cut into 40 cubes
- Preheat oven to 400 degrees. I used convection bake.
- Lightly grease 2 round cake pans. I suggest using 9 inch.
- Melt 2 tablespoons of butter in a small bowl and mix with syrup.
- Divide the pecans placing them in the bottom of the prepared cake pans
- Drizzle the butter and syrup mixture over the pecans and set aside.
- Melt the remaining butter in a small bowl.
- Mix together cinnamon and sugar.
- Separate each biscuit into 2 circles. You will then have 40 circles.
- Roll cubes of cream cheese in sugar. I put about 10 in at the time and stirred gently until they were covered.
- Flatten each biscuit circle a little while hold in your hand and place a cube of cream cheese that has been rolled in sugar in the middle of the biscuit circle. Pinch the edges together.
- Dip top of each ball into butter, then into cinnamon sugar.
- Arrange the balls cinnamon sugar-sides up in prepared pan. 20 balls for each pan.
- Drizzle with remaining butter.
- Bake for about 20 – 30 minutes until golden brown. The length of cooking time will depend on the size of the cake pan.
- Cool for 1 minute in the pan; invert onto serving platter. Serve warm
Makes 40 servings You can easily cut this recipe in half by using just 1 can of biscuits and adjust the other ingredients.
Here are some photos to give you an idea how each stage looks.