Last week was Spring Break. This week is my birthday. It's 75 degrees in North Carolina, and March Madness is upon us. All is well.

You'd think that after a week of boozin and cruisin (for lack of a better way to sum up spring break), I would be in detox mode. Kind of like most girls were dieting in the weeks leading up to Spring Break and I was eating mac and cheese. Nope. I made this. And it's amazing.

I love finding easy recipes, and this is one of the easier breakfast recipes I've come across. If you haven't noticed, I love me some Pillsbury crescents and biscuits. While I'd prefer homemade biscuits (who wouldn't?), these do the trick for a quick fix in a recipe. My step sister and brother-in-law are starting a food truck in Nashville that serves fresh biscuits and biscuit sandwiches. Now, if I were closer and had the option to have the family make me delicious homemade biscuits I wouldn't have to resort to the blue tube, but such is life. If you live around the Nashville area check out www.biscuitlovetruck.com. Nom.

Although senior year still doesn't seem to be giving me as much time as I'd like for me to blog, I'm going to get back on my post a week schedule. Any suggestions for what I should make myself for my birthday? I know, I know. It's my birthday, I shouldn't be doing the baking..but that's just no fun.

Sticky Bun Breakfast Ring
Recipe from All Things Deliciousness

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
 * I used one tube Grands. One and a half would've been ideal, but one worked great as well.
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt. (I opted out on both of these. Per usual.)
1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!




5 comments

Danielle C said... @ March 13, 2012 at 4:25 AM

Happy Birthday!! I hope you make something delicious and have a wonderful day!

Anonymous said... @ March 14, 2012 at 9:06 PM

Well done...(no pun intended)

Hannah said... @ March 16, 2012 at 9:52 AM

I'm so glad to hear that you liked this recipe! Thank you so much for all your kind words. And, sorry about the wording. I'll try to be more clear next time.

You have some great looking recipes on here that I can't wait to try!

Sarah said... @ March 16, 2012 at 10:16 AM

Thanks for the comment, Hannah! Your wording was perfectly clear. The error was that I copied and pasted the same sentence twice when talking about adding in the mixture, which apparently caused some angry confusion. Guess it's never fun to be half way through a recipe only to find out the steps are confusing!

I loved this recipe, though, and have made it twice since finding your blog. Thanks so much for sharing!

Anonymous said... @ March 25, 2012 at 4:58 PM

Do you have any recommendations if I don't have a fluted pan???

Post a Comment