Sticky Bun Breakfast Ring

Posted by by Sara 1 year Ago 164 Views

Ingredients:

For the dough:

  • 1 can (16.3 oz) refrigerated crescent dough (or biscuit dough)
  • 1/4 cup butter (melted)
  • 2 teaspoons ground cinnamon
  • 1/4 cup brown sugar (packed)

For the sticky glaze:

  • 1/2 cup brown sugar (packed)
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping:

  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup powdered sugar (for dusting)

Instructions:

  1. Prepare the dough: Preheat your oven to 375°F (190°C). Unroll the crescent dough and separate it into individual triangles. Place each triangle flat and brush lightly with the melted butter. Sprinkle cinnamon and brown sugar over each triangle.
  2. Assemble the ring: Start by rolling each triangle into a tight spiral, starting from the wide end. Then, arrange the dough spirals in a circular shape on a greased baking sheet or a round pizza stone. Overlap them slightly to form a ring, leaving a small space in the center.
  3. Make the sticky glaze: In a saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter and sugar melt and the mixture is smooth and bubbling. Remove from heat and stir in the vanilla extract and a pinch of salt.
  4. Drizzle the glaze: Pour the sticky glaze evenly over the dough ring, making sure it covers all the dough spirals. If using, sprinkle the chopped nuts on top.
  5. Bake the ring: Bake the sticky bun ring for 20-25 minutes, or until golden brown and fully cooked through. The glaze should bubble up and slightly caramelize.
  6. Serve: Once baked, remove from the oven and allow to cool for a few minutes. Dust with powdered sugar and serve warm.

Notes:

  • You can substitute the nuts with mini chocolate chips for a chocolate twist!
  • For a fun variation, drizzle some cream cheese frosting over the top once it’s cooled for an extra indulgent treat.
  • You can prepare the dough the night before and refrigerate it until you’re ready to bake the next morning.

Nutrition (per serving):

  • Calories: ~250-300 kcal (depends on portion size)
  • Protein: ~3g
  • Carbs: ~35g
  • Fat: ~14g
  • Fiber: ~1g
  • Sodium: ~400mg