Cold-cloudy-day-greetings-from-your-next-favorite-chef-in-Arkansas!
Dylan’s in the kitchen and whiskin’ up some scrumptious, yump-tious b-fast or afternoon snack!
My confession is that I got part of this recipe idea from a very special, slightly rotund doughboy 😲 (off of his website). These taste so good and are really pretty easy to make.
Most of these ingredients your mama probably has stuck in the back of her cabinet full of baking odds ‘n’ ends, so check there first before adding all these ingredients to her grocery list without telling her!
IF you are NOT feeling adventurous in the kitchen, you do NOT have to make your own caramel sauce. Just pick up your favorite brand of caramel sauce at the store.
My famous (or infamous) Dylan twist to this recipe is to add bacon!
We all know that everything tastes better with bacon!
Devour it warm, but remember to eat in moderation.
Good eats!
Dylan
Ingredients for Buns
3 tablespoons butter or margarine, melted
1/3 cup granulated sugar
½ teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
16 pieces of cooked bacon from a package of pre-cooked microwave bacon slices
Topping Ingredients for store-bought caramel sauce
2 – 4 ounces of caramel sauce (store-bought works for me!)
Small bag of pecans or your favorite nut!
Topping Ingredients if you want to make your own caramel sauce*
*Check out this website for a recipe to make your own caramel: https://www.blessthismessplease.com/the-best-caramel-dip/
1/2 cup salted butter
1 1/2 cups brown sugar (light or dark)
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
Directions
- Heat oven to 375°F.
- In ungreased 8-inch round pan, spoon in 1/8th inch high layer of the caramel and warm in oven 2 to 3 minutes or until caramel is slightly gooey.
- Remove from oven and sprinkle the caramel layer with pecans. Set aside on heat resistant surface as you prepare the biscuits.
- In small bowl, place 3 tablespoons melted butter.
- In another small bowl, mix granulated sugar and cinnamon.
- Open biscuit container and separate dough into 10 biscuits.
- Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating each well.
- Wrap two pieces of the pre-cooked bacon around each bun.
- Place each bun in the pan, placing top side down on top of the caramel and pecans. Arrange the biscuits so that the sides are touching.
- Bake 18 to 22 minutes or until golden brown.
- Allow them to cool 2 minutes.
- Flip the pan over onto a heat resistant plate and leave the pan in place for about a minute to let the yummy, gooey caramel ooze all over the rolls. Serve warm.
