18 September, 2012

Bourbon-Pecan Sticky Buns

Bourbon-Pecan Sticky Buns ingredients
Makes 32 buns
1 cup pecans (about 4-oz), chopped
1/2 cup peach preserves
2 Tbsp bourbon or fresh orange juice
2 (11-oz) pkgs refrigerator buttermilk biscuits
All-purpose flour
Light corn syrup

For garnish:
Slivered red candied cherries


Heat oven to 375ºF; line 2 (9-inch) round cake pans with heavy-duty foil, leaving 1-inch overhang on sides.

In small bowl, stir pecans, preserves and bourbon to mix well.

Remove roll of biscuits from one package; stand on one end on lightly floured work surface. With palms of hands, gently press down on biscuit stack to form flattened ball of dough. Sprinkle dough lightly with flour; roll out to 12- x 6.5-inch rectangle. Turn so one long side faces you.

Spread half of pecan mixture over dough rectangle, leaving 1-inch border along farthest long edge.  Roll dough up, jelly-roll fashion, toward uncovered edge; cut into 1-inch slices.  Arrange slices, cut-side up, in one layer in one foil-lined pan.

Repeat procedure with second package of biscuits and remaining pecan mixture; arrange slices in second pan.

Bake for 25 minutes, covering with foil for last 8 to 10 minutes if necessary to prevent overbrowning.

To remove buns from pan, pull up on foil overhangs and lift out; cool, without foil, on wire rack.

While still warm, brush lightly with corn syrup; sprinkle, if desired, with slivered candied cherries. Serve warm.

You might like:
Apple Bourbon French Toast Casserole

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