Get the Recipe:
Sticky Cinnamon Biscuits
Cinnamon Biscuits are topped with cinnamon sugar, then finished with sticky caramel and pecans. These sweet, gooey, nutty biscuits are such a fantastic indulgence!
Ingredients
For the pecan sauce:
- 1 cup (200 g) firmly packed light brown sugar
- ½ cup (156 g) dark corn syrup
- ¾ cup (170 g) unsalted butter
- 1 ½ cups (180 g) chopped pecans, toasted
For the biscuits:
- 4 cups (480 g) all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 cup (226 g) very cold or frozen unsalted butter, cut into 16 pieces
- 1 ½ to 2 cups (360 to 480 ml) buttermilk
For the topping:
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, melted
Recommended Products
Instructions
To make the pecan sauce:
- Spray a 9”x 13” pan with cooking spray. Set aside.
- Place the brown sugar, corn syrup, and butter in a saucepan. Cook over low heat. When the butter is melted, increase the heat to high and bring to a gentle boil. Cook 3-5 minutes, until thickened. Stir in the pecans. Pour into the pan and spread evenly. Set aside.
To make the biscuits:
- Preheat oven to 425°F (220°C). Sift together twice the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender. Blend until the mixture mostly looks like coarse crumbs, with some of the butter the size of small peas.
- Make a shallow well in the center of the flour mixture. Pour in 1 & 1/2 cups of buttermilk. Blend with a fork to form a soft dough. If dough is too dry, add the remaining 1/2 cup of buttermilk.
- Turn the dough onto a lightly floured surface. Knead a few times, then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.
To make the topping:
- Stir together the sugar and cinnamon. Brush the tops of the biscuits with about half of the melted butter. Sprinkle with about half of the cinnamon-sugar.
- Place the biscuits, cinnamon-sugar side down into the pan. Brush the tops (that were the bottoms) of the biscuits with the remaining butter and sprinkle with the remaining cinnamon-sugar.
- Bake about 15-17 minutes. The biscuits should be golden brown and puffy, and the pecan sauce should be bubbling around the biscuits.
- Cool slightly, then invert onto a serving plate. Remove the pan to allow the sauce to fall around the biscuits. Scrape any remaining sauce from the pan onto the biscuits. Serve immediately.
Notes
- Recipe slightly adapted from Sticky, Chewy, Messy, Gooey.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
