Caramel-Nut Sticky Buns|
Category: Breads & Muffins
1 stick real butter
3/4 C vanilla ice cream or butter pecan, packed
3/4 C Pioneer® Golden Light Brown Sugar, packed
1 C Pioneer® Sugar, divided
4 cans of 10-count biscuits
1 1/2 C nuts, loosely chopped
2 tsp. cinnamon
Preheat oven to 350 degrees F. Butter a 9 x 13-inch casserole dish. Sprinkle chopped nuts in the dish; set aside.
In a bowl mix 1/2 cup Pioneer® Sugar with cinnamon. Remove biscuits from cans and dip whole biscuits in sugar and cinnamon mixture on all sides. Place dipped biscuits in casserole dish standing on their sides in 3 rows of thirteen biscuits; set aside.
In a heavy saucepan: Melt butter. Add ice cream, Pioneer® Golden Light Brown Sugar, and 1/2 cup Pioneer® Sugar; bring to a boil. While it is hot, pour over prepared biscuits covering all the biscuits. Bake for about 20 minutes. Serve warm from the oven. Enjoy!
From the Kitchen of: Loretta Pirkle of Clio, MI.