"The belly rules the mind."--Spanish Proverb

Pull-Apart Maple Pecan Sticky Buns Recipe

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This recipe for Pull-Apart Maple Pecan Sticky Buns, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Newberry
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup pecans, chopped
1/2 cup butter
1/3 cup maple flavored (pancake) syrup
1/2 cup sugar (Splenda can be used)
1 tsp. cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) cream cheese - cut into 20 cubes
Cooking oil spray

Directions:
Directions:
Use a good teflon coated bundt or angel food cake pan and spray entire pan with cooking oil spray. Sprinkle chopped pecans evenly in bottom of pan and set aside. Melt 2 tsp. of butter and add the syrup. Drizzle this mixture over pecans in bottom of pan and set aside. Melt remaining 6 tsp. of butter and set aside. Mix sugar and cinnamon in shallow bowl. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated. Place 1 cream cheese coated cube in the center of each biscuit. Gather up sides of dough to enclose cream cheese. Press edges of dough together to seal; roll into ball. Dip ball into melted butter, then into cinnamon sugar. Arrange half of the balls, cinnamon sugar sides up, in prepared sprayed pan; on top of pecans. Repeat with remaining balls for a second layer. Drizzle with remaining butter; sprinkle with any remaining sugar cinnamon mixture. Bake at 400 degrees for 30 minutes or until golden brown. Cool 1 minute in pan, then invert onto serving platter. Scrape any remaining pecans left in pan out and spoon over buns. Serve warm and listen to the “yummys”.

 

 

 

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