BFMH: Sticky Buns

First off: check out my friend's blog. It is pretty rad.

http://howtofeedastarvingartist.blog.com/

Right on to business....

So if you read about the awesomeness that are biscuit pizza's earlier this week, you know that I have a something in store for today that will be using left over refrigerator biscuits. Also, Husband and I get to go to PAX East this year, so I have been thinking about the east coast and the delish things there. So I landed on the idea of Sticky Buns made with Fridge Biscuits.

Here is the concoction I came up with from what I found online.
Cat's Epic Sticky Buns
1-2 tubes of refrigerator biscuits, cut willy nilly
1/2 cups chopped pecans and almonds
3 tablespoons butter
1/3 cup packed brown sugar
1/4 cup heavy cream
1/4 cup honey
1/4 cup Maple syrup
1/4 teaspoon salt
1/4 teaspoon grated orange zest
1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

Add raisins if you would like, I don't care for them personally and they are not traditional.

Preheat Oven to 375

Toast nuts until fragrant and slightly darker.

Let cool completely.

In a heavy saucepan, over medium heat, melt butter. stir in brown sugar, cream, honey, syrup, salt, zest, nutmeg, and cinnamon. (Raisins optional)

Bring to a boil then reduce heat and simmer until glaze is gold brown and glossy. 

Focus on the outside for this color. If you wait for the center to be brown, the toffeeish concoction will have burned. 

Pour the 3/4 of the glaze into the bundt pan, tilting the pan to coat much of the area the biscuit will be touching. 

Sprinkle in nuts 3/4 of the chopped and toasted nuts. 

cover with chunks of biscuit, overlapping edges and lightly pressing pieces together occasionally to form a bun ring.

Top with remaining glaze and nuts.

Bake for 20-25 mins minutes (not really, 25-30 for batch).

Allow to cool for 1-2  mins in pan then invert on to a serving dish and enjoy!

Well, for some reason, I couldn't toast a nut to save my life last night. So I ended up just using regular nuts, not toasted.

These turned out pretty great. Simple and very good. Not too sweet and perfectly moist. Make this sometime. Even the kids will like it.