Recipe: Sticky Biscuit Cinnamon Ring
Ingredients:
- 2 small tubes of refrigerator buttermilk biscuits OR 1 tube of Pillsbury Grands buttermilk biscuits
- 3 tablespoons of melted butter
- 1/2 cup of pancake syrup (any brand you prefer, such as Mrs. Buttersworth’s)
- 1/3 cup of packed light brown sugar
- 1/2 teaspoon of cinnamon
- 1/4 cup of chopped pecans (optional)
- 1/4 cup of chopped almonds (optional)
Directions:
- Preheat your oven to 375°F (190°C). Spray a fluted pan with non-stick spray.
- In a small bowl, combine the melted butter and pancake syrup. Set aside.
- In another bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using).
- Pour about half of the syrup mixture into the bottom of the fluted pan.
- Sprinkle half of the brown sugar mixture evenly over the syrup.
- Arrange the biscuits in the pan, overlapping the edges closely together to form a ring.
- Drizzle the remaining syrup mixture over the biscuits.
- Sprinkle the remaining brown sugar mixture over the top.
- Bake in the preheated oven for approximately 20-25 minutes, or until the biscuits are golden brown.
- Allow the baked cinnamon ring to cool in the pan for 1 minute.
- Invert the pan onto a serving platter to release the sticky biscuit cinnamon ring.
- Serve and enjoy the warm, gooey goodness of the sticky biscuit cinnamon ring! (Note: If using 1 tube of Pillsbury Grands buttermilk biscuits, bake for about 30 minutes.)