From My Kitchen To Yours
smart recipes



I have a sick husband in my house right now and let’s just say…it’s no fun. No fun at all. We’re going on day three of this plague and it’s taken a toll on all of us. So me, trying to be a good wife, tried extra hard to make Zachary something special for breakfast. {Because one can only have so much cereal.} And this is what I whipped up:
These babies turned out way better than I could have ever hoped. Imagine gooey, sticky, cinnamon rolls that take 5 minutes tops to prepare and these are what you’ll get. We both couldn’t get enough of them.



3 Tbsp. butter, melted
1/3 C. packed light brown sugar
1/4 C. chopped pecans (optional)
2 small tubes refrigerator buttermilk biscuits or 1 tube Pillsbury Grands buttermilk biscuits
1/2 C. pancake syrup
1/2 tsp. cinnamon
1/4 C. chopped almonds (optional)



Spray with non-stick spray a fluted pan.

Mix syrup and melted butter in a small bowl.

In different bowl combine cinnamon, nuts and brown sugar.

Pour half of the syrup mixture in the pan.

Top with half of the brown sugar mixture.

Arrange the biscuits on the bottom closely together to make a ring.

Pour the remaining sugar mixtures and syrup on top.

Bake for about 20 minutes at 375 degrees.

Let cool 1 minute and then serve!