Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon ground cinnamon (for glaze)
  • 1/2 teaspoon pure vanilla extract
  • 1 cup (120g) pecan halves or chopped pecans
  • 2 cans (each 16.3 oz / 462g) refrigerated biscuit dough
  • 1/2 cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan or a 9x13 inch baking dish.
  2. In a medium microwave-safe bowl or saucepan, melt 1/2 cup (113g) unsalted butter. Stir in 3/4 cup (150g) packed light brown sugar, 1/4 cup (60ml) pure maple syrup, 1 teaspoon ground cinnamon, and 1/2 teaspoon pure vanilla extract until well combined and smooth. Stir in 1 cup (120g) pecan halves (if using). Pour the glaze evenly into the bottom of the prepared bundt pan.
  3. In a shallow bowl, combine 1/2 cup (100g) granulated sugar and 1 tablespoon ground cinnamon. Open the cans of refrigerated biscuit dough. Separate each biscuit and cut them into quarters (or halves for larger pieces).
  4. Toss the cut biscuit pieces in the cinnamon-sugar mixture until evenly coated. Arrange the coated biscuit pieces over the caramel glaze in the bundt pan, trying to layer them somewhat evenly. Do not pack too tightly.
  5. Bake for 30-35 minutes, or until the biscuits are golden brown on top and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
  6. Let the sticky buns cool in the pan on a wire rack for 5-10 minutes. Place a large serving plate upside down over the bundt pan. Carefully, using oven mitts, flip the pan and plate over together, allowing the sticky buns to release onto the plate. Scrape any remaining glaze from the pan onto the buns.
  7. Serve warm, pulling apart individual sticky buns.