Bourbon-Pecan Sticky Buns ingredients
Makes 32 buns1 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
Light corn syrup
Slivered red candied cherries
DirectionsHeat 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.
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