Saturday, June 22, 2013

Sticky Bun Breakfast Ring ( Plus my wife's recipe for a similar Rice Krispies Pull Apart Bread from the 70's)

My nephew in Kansas re-posted someone's recipe for these buns. I'm simply reposting the recipe. Thank you Scott for reminding me that these American recipes are amazing and almost decadent. Sometimes I think the French need an American Bakery! They don't know what they're missing.
In the story that accompanied the recipe, the writer said that this reminded them of a similar recipe that their mother made every Christmas morning. I can see that happening at my house!
My wife told me that she had aversion from the 70's in her recipe file box. She says that this recipe probably came from her mother. She created her recipe file box when she left home for college. Some of the recipes are "priceless",
I added her recipe at the end with a picture of the hand written card. This confirms my belief that so many recipes today are adaptations of recipes that were created years and years ago. Many of them were created in America when a company wanted to endorse a product or when a company created a recipe book.

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 
3 Tbsp. butter, melted
1/2 C. maple syrup
(option: 1/2 package of Jello Cook and Serve Butterscotch Pudding and Pie Filling, in addition to everything else)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

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, ( and Butterscotch Pudding and Pie Filling.). Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

Merry Christmas!

Here's her recipe from the card:

1 loaf bread dough 
4 T. melted margarine
1 pkg. butterscotch pudding ( not instant)
1/4 C brown sugar
1 t. cinnamon
1 C Rice Krispies
Mix the pudding, sugar, cinnamon and RIce Krispies together in a bowl.

Thaw bread, Cut into 32 pieces. Dip each piece in margarine and then in Rice Krispies mixture.
Arrange about 1/2 " apart in greased tube pan. Let rise until dough fills 1/2 of pan.
Bake at 350 for 20 - 25 minutes.

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