Cinnamon–Pecan Sticky Bun Ring from Sweet Mornings

sweet mornings

Today, we are very excited to share with you SWEET MORNINGS: 125 Sweet and Savory Breakfast and Brunch Recipes (March 15, 2016), by acclaimed cookbook author Patty Pinner.

sweet mornings

Photo © Peter McCullough, courtesy of Agate Publishing

Years of wisdom and kitchen experience are amassed in Sweet Mornings, perfect for any home cook in need of reliable, morning recipes. The book collects an array of dishes that are simple, quick, and easy—but look and taste like they took all morning to make. Author Patty Pinner’s authentic, generations-old recipes hark back to the wholesome basics, helping new bakers build their repertoire and reminding older bakers of the heritage dishes they’ve made with loved ones. From doughnuts to crumb cakes to corned beef hash, these treats evoke feelings of warmth and comfort like only good, old-fashioned breakfast food can!

Below we have a very special excerpt from her cookbook; check it out!

 

Cinnamon–Pecan Sticky Bun Ring

Whenever I make these sticky buns, my guests ask for the recipe. They taste like homemade goodness, but the convenience of refrigerated biscuit dough and breakfast syrup means you can whip them up in no time.

sweet mornings

Photo © Peter McCullough, courtesy of Agate Publishing

 Makes 10 servings

 

Nonstick cooking spray, for greasing

All-purpose flour, for dusting

¾ cup chopped pecans

3 tablespoons breakfast syrup

½ cup firmly packed light brown sugar

3 tablespoons unsalted butter, melted and cooled

1 teaspoon ground cinnamon

2 (10-count) tubes refrigerated buttermilk biscuit dough, separated

 

  1. Preheat the oven to 375°F. Grease a 10-inch tube or Bundt pan with the cooking spray and dust with some flour. Sprinkle the pecans and breakfast syrup into the pan.
  1. In a small mixing bowl, stir together the brown sugar, butter, and cinnamon. Sprinkle ⅓ of the sugar mixture into the prepared pan.
  1. Split each round of biscuit dough in half and arrange the halves horizontally in the prepared pan. Sprinkle the remaining sugar mixture on top of the rounds of dough.
  1. Bake for 12 to 15 minutes, until the ring is golden brown. Remove from the oven and set aside to cool in the pan on a wire rack for 1 to 2 minutes.
  1. Invert onto a serving platter and serve warm.

 

Reprinted with permission from Sweet Mornings by Patty Pinner, Agate Midway, 2016

 

More about Sweet Mornings

Sweet Mornings makes breakfast and brunch easy with dozens of author Patty Pinner’s favorite sweet and savory dishes. This humble, time-tested cookbook gathers recipes that Pinner has either written or collected from family, friends, and neighbors. Years of wisdom and kitchen experience are amassed in this book, perfect for any home cook in need of reliable, morning recipes. For many people, preparing breakfast and brunch can be intimidating, but Pinner makes it easy. The book opens with sections that detail the ingredients and equipment that every baker needs. The book is then divided into a section for sweet recipes and a section for savory—most of which are fast, easy, and use everyday pantry ingredients. As with her last two well-received cookbooks, Pinner includes an anecdote with each recipe, providing readers with a glimpse into Pinner’s life, adding a sweet sense of intimacy to these already inviting recipes.

Recipes include:

Miss Ruthie’s Butter Pecan Loaf • Red Velvet Pancakes • Cousin Vercie’s Snickerdoodle Scones • Corned Beef Hash • Chocolate–Hazelnut Granola • Orange-Filled Crescents • Pan-Fried Biscuit Donuts • Sunday-Best Sausage Bread Pudding • Lemon Cornmeal Muffins • Blackberry Buckle • Ricotta Hot Cakes with Berries • Fried Green Tomatoes • Miss Katie’s Cinnamon Rolls • Old-Timey Brunch Chicken Salad

Patty Pinner is the author of Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie and Sweets: A Collection of Soul Food Desserts and Memories, which was selected as one of the best cookbooks of the year by the New York Times. She lives in Saginaw, Michigan.

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