I've got a super crazy week coming up this week. Like, super crazy! So, I'm being on the ball and posting a new recipe for you to try this week, since I'm sure I won't be posting again until closer to Christmas. Maybe even after. We'll see.
About a month ago, this blog has exploded all thanks to my super amazing and very talented friend, Nicole. She's an incredible photographer and she decided one day to take pictures of the Sticky Bun Breakfast Ring as she made them for her family. She posted her gorgeous pictures on her blog and on Pintrest. They spread like wildfire! Well, here's another version of those sticky buns.
I'm so excited to post another incredible recipe from my friend, Kolette. These are similar to the sticky buns that I posted earlier this year, but made with an orange syrup. These are really terrific!
Here's what you'll need:
2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits)
1 cube (1/2 C.) butter or margarine
1 C. sugar
Zest and juice of 1 orange
Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.
I really liked using these Pillsbury Grands! biscuits with the flaky layers. You didn't have to have a whole biscuit if you didn't want to. You could just peal off as many layers as you wanted. Fantastic!
But they really would work just fine with the smaller biscuits too.
Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit. Place into a well-greased bundt pan.
Pour remaining sauce over the biscuits.
Bake at 350 degrees for approximately 35 minutes.
When done, immediately turn onto a platter and serve. I place the platter on top of the rolls, then flip the whole thing over.
And so delicious!! I loved the orange flavor.