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Pull-Apart Sticky Bun Ring Recipe

Pull-Apart Sticky Bun Ring Recipe photo by Taste of Home

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Moist, sticky and filled with rich maple flavor, this treat tastes as delicious as it looks. The gooey cream cheese inside is sure to get mouths watering. Doreen Wright-Laukaitis - Oxford, MA

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Pull-Apart Sticky Bun Ring Recipe

Prep: 25 min. Bake: 25 min.

Yield: 20 Servings

25 25 50

Ingredients

3/4 cup chopped pecans
1/2 cup butter, melted, divided
1/3 cup maple syrup
2 tubes (6 ounces each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 teaspoon ground cinnamon
1 package (8 ounces) cream cheese

Directions

Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside.
Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon.
Cut cream cheese into 20 cubes; roll in sugar mixture. Place one cube in the center of each piece of dough. Fold dough over cheese cube; pinch edges to seal tightly. Dip one side of each biscuit in butter, then sugar mixture.
Arrange biscuits in prepared pan, sugar side up. Pour remaining butter over top; sprinkle with remaining sugar mixture. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 20 servings.

Nutritional Facts 1 piece equals 185 calories, 12 g fat (6 g saturated fat), 25 mg cholesterol, 212 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein.

Originally published as Pull-Apart Sticky Bun Ring in Simple & Delicious May/June 2009, p43

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Pull-Apart Sticky Bun Ring

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Reviewed on Mar. 29, 2011 by WJSymons

We preferred it without the cream cheese; I like it with added raisons. But the recipe is easy and fast...and very good.

Reviewed on Dec. 29, 2010 by Ashley121

I love this recipe, & its so easy to make! Espescially when I'm craving sticky buns.

Reviewed on Sep. 29, 2010 by cscoley

This is Paula Deen's recipe, not yours.

Reviewed on Nov. 15, 2009 by bbclark1979

This is now my go-to recipe when company comes. It works for brunch, dessert, or when served with coffee. Everyone who has tried it agrees it's the best ever!