I love sticky buns and love apple pie. The combination in this easy recipe is awesome.
Ingredients:
- 2 (8 ct.) cans buttermilk biscuits
- 1/2 cup unsalted butter, melted
- 3/4 cup sugar
- 6 tsp. cinnamon
- 1 (21 oz.) can apple pie filling
- 1/2 cup chopped pecans
Directions:
- Spray a large bundt pan with non-stick spray. Set aside. Preheat oven to 375 degrees F.
- Pour sugar into small bowl. Mix in cinnamon. Set aside.
- Melt butter then pour a small amount into the bundt pan. Spread 1/2 the chopped pecans in the bottom of the bundt pan.
- Open the cans of biscuits. You will only use 13. Taking one biscuit at a time, cut open each biscuit, but not all the way through the biscuit. Carefully stretch dough to make small pocket and then insert 1 tsp. apple pie filling (try not to use much of the thick juice). Press the edges together with fork tines to seal.
- Brush both sides of sealed biscuit with butter then dip in the sugar/cinnamon mixture coating entire biscuit. Stand biscuit in bundt pan on its side, cut side up. Repeat with remaining biscuits, creating a circle around the bundt pan.
- With leftover apple pie filling, put a sliced apple between each biscuit. Place the remaining apples pieces around the side of the pan.
- Pour remaining butter and thick juice from apples over the biscuits and then sprinkle any remaining sugar/cinnamon mixture and then pecans on top.
- Bake at 375 degrees F for 45 minutes, or until biscuits are puffed and golden.
- Remove from oven and turn cake out from bundt pan onto cake plate.
Servings:
6
Prep Time:
20 Minutes
Cooking Time:
45 Minutes
Source: This is a variation of my Monkey Bread recipe except that I stuffed the biscuits with apple pie filling. This recipe can also be made using other canned pie fillings such as peach.
By Bayliner from White Marsh, MD
