Maple Pecan Sticky Bun Biscuits With Candied Bacon Recipes

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MAPLE, BACON, AND PECAN STICKY BUNS



Maple, Bacon, and Pecan Sticky Buns image

Two breakfast favorites come together in this sweet and savory recipe.

Categories     Buns     dessert recipes     pecan recipes     brunch     maple     sticky buns     Bacon

Time 35m

Yield 8

Number Of Ingredients 6

6 slice bacon
1/4 c. maple syrup
1/4 c. packed light brown sugar
1/2 c. pecans
1 can Refrigerated Biscuits
1/2 tsp. ground cinnamon

Steps:

  • Heat oven to 350 degrees F. Heat a medium skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
  • Meanwhile, in a medium bowl, combine the maple syrup, brown sugar, and pecans. Stir in the bacon and divide among 8 muffin cups of a 12-cup muffin tin.
  • Place the biscuits on a sheet of wax paper and sprinkle both sides with the cinnamon. Place biscuits over the bacon mixture in each of the cups, gently pressing to fit.
  • Bake until the biscuits are golden brown, 18 to 20 minutes. Remove from oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 272 calories

PULL-APART MAPLE PECAN STICKY BUNS



Pull-Apart Maple Pecan Sticky Buns image

Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 20 servings

Number Of Ingredients 7

3/4 cup chopped pecans
1/2 cup 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

Steps:

  • 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 until evenly coated; place 1 on 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 remaining 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 buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON



Maple Pecan Sticky Bun Biscuits with Candied Bacon image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h10m

Yield 9 biscuits

Number Of Ingredients 16

5 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
2 cups cold buttermilk
3 tablespoons unsalted butter
1/3 cup pure maple syrup
3/4 cup light brown sugar
1 cup chopped pecans
1 tablespoon heavy cream
1/3 cup granulated sugar
2 teaspoons ground cinnamon
4 slices bacon
3 tablespoons light brown sugar
1 tablespoon pure maple syrup
Freshly ground black pepper

Steps:

  • Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
  • For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
  • Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
  • For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
  • On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
  • On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
  • While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
  • Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
  • Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

QUICK STICKY BUNS



Quick Sticky Buns image

These are great when you want homemade goodies but don't have the time to make them. I sometimes use flaked coconut instead of the pecans for a different taste!

Provided by Debbie Rowe

Categories     Bread     Yeast Bread Recipes

Time 20m

Yield 12

Number Of Ingredients 6

1 (10 ounce) can refrigerated biscuit dough
2 tablespoons margarine, melted
½ cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons dark corn syrup
¼ cup chopped pecans

Steps:

  • Cut each biscuit in half and form each piece into a ball.
  • Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
  • Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 22.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 261.5 mg, Sugar 11.6 g

MAPLE, BACON & PECAN STICKY BUNS RECIPE - (4.5/5)



Maple, Bacon & Pecan Sticky Buns Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 6

6 slices (4-ounces) bacon, cut crosswise into 1-inch pieces
1/4 cup maple syrup
1/4 cup light brown sugar, packed
1/2 cup pecans, roughly chopped
1 (16.3-ounce) can refrigerated biscuits, such as Pillsbury Flaky Golden Layers
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Heat a medium skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Meanwhile, in a medium bowl, combine the maple syrup, brown sugar, and pecans. Stir in the bacon and divide among 8 muffin cups of a 12-cup muffin tin. Place the biscuits on a sheet of wax paper and sprinkle both sides with the cinnamon. Place biscuits over the bacon mixture in each of the cups, gently pressing to fit. Bake until the biscuits are golden brown, 18 to 20 minutes. Remove from oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.

MAPLE STICKY BUNS



Maple Sticky Buns image

My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we make. It's a family tradition to serve these sticky buns on Thanksgiving every year. -Priscilla Rossi, East Barre, Vermont

Provided by Taste of Home

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup shortening
1/2 cup sugar
1 large egg
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
6 tablespoons butter, softened
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup chopped walnuts
1-1/2 cups maple syrup
Additional brown sugar

Steps:

  • In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle. , On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar. , Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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