Pecan Sticky Buns

[Guest guest]

Pecan Sticky Buns

 

3/4 cup Chopped Pecans

1/2 cup (1 stick) butter, divided

1/3 cup maple-flavored or pancake syrup

1/2 cup sugar

1 tsp. ground cinnamon

2 cans (12 oz. each) refrigerated flaky buttermilk biscuits

1 pkg. (8 oz.) Cream Cheese, cut into 20 cubes

 

PREHEAT oven to 400°. Spray 12-cup fluted tube pan or 10-inch tube pan

with cooking spray. Sprinkle pecans evenly on bottom of prepared pan;

set aside. Melt 2 Tbsp. of the butter in small microwaveable bowl. Add

syrup; stir until well blended. Drizzle over pecans in pan; set aside.

 

MELT remaining 6 Tbsp. butter; set aside. Mix sugar and cinnamon in

shallow dish; set aside.

 

Separate dough into 20 biscuits; press each slightly to 1/4-inch

thickness. Roll cream cheese cubes in cinnamon sugar mixture until

evenly coated on all sides. Place 1 cream cheese cube in center of each

biscuit circle; gather up sides of dough to enclose filling.

 

Press edges of dough together to seal; roll into a ball. Dip top of each

ball into remaining butter, then into cinnamon sugar. Arrange half of

the balls, cinnamon sugar-sides up, in prepared pan. Repeat with

remaining balls to form a second layer. Drizzle with any remaining

butter; sprinkle with any remaining cinnamon sugar.

 

BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto

serving platter. Scrape any remaining pecans left in pan; spoon over

buns.