pamperedlinda
Gold Member
- 10,264
I want to make this for Christmas morning, but it's kind of labor-intensive. Since it's made with canned biscuits, do you think I could prep it the night before and wrap it good then bake in the morning?
Here's the link to the recipe and a photo (these are so sinfully good!) Pull-Apart Maple Pecan Sticky Buns recipe at Kraftfoods.com
heres' the recipe text:
Ingredients:
3/4 cup PLANTERS 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.) PHILADELPHIA Cream Cheese, cut into 20 cubes
HEAT oven to 400°F.
SPRINKLE nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
MELT remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.
Here's the link to the recipe and a photo (these are so sinfully good!) Pull-Apart Maple Pecan Sticky Buns recipe at Kraftfoods.com
heres' the recipe text:
Ingredients:
3/4 cup PLANTERS 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.) PHILADELPHIA Cream Cheese, cut into 20 cubes
HEAT oven to 400°F.
SPRINKLE nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
MELT remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.
