Copycat Recipe: Cinnabon Caramel Pecanbon
Copycat Recipe: Cinnabon Caramel Pecanbon
Ingredients
Scale
Topping:
- 1/2 cup, Brown Sugar (packed)
- 2 tbsp, Butter (unsalted)
- 2 tbsp, Honey
- 1/2 cup, Pecans (toasted and chopped)
Buns:
- 1 can, 8 large-size Buttermilk Biscuits (reduced fat)
- 1/4 cup, Sugar (granulated)
- 1 tsp, Cinnamon (ground)
- 1 tbsp, Butter (melted)
Glaze:
- 1/3 cup, Confectioners Sugar
- 2 tsp, Milk (lowfat)
Instructions
- Pre-heat oven to 400 degrees.
- In a small saucepan, heat the topping ingredients: brown sugar, butter, honey and 1 tbsp of water over medium heat until smooth.
- Pour the topping mixture into a 9-inch round cake pan and sprinkle the pecans over the mixture.
- Place the biscuits on top of the pecans, with the sides touching.
- In a small bowl combine the granulated sugar and cinnamon (for Buns). Brush each biscuit with melted butter and then sprinkle with the sugar mixture.
- Bake for 20 minutes or until tops of biscuits are brown. Remove from oven and immediately invert onto wire rack with foil underneath to catch drips. Cool slightly.
- In small bowl, whisk together glaze ingredients and drizzle over rolls and serve warm.