Canned biscuits, a few pantry staples and 20 minutes are all it takes to make these sticky buns.
1/4 c. butter, melted
1/4 c. firmly packed brown sugar
2 tbs. maple syrup
1/4 c. chopped pecans
1 tbs. sugar
1 tsp. cinnamon
1 can Grands!™ Flaky Layers Sweet Hawaiian Biscuits
Canned cream cheese frosting
Preheat oven to 350℉.
Combine melted butter, brown sugar, maple syrup, and pecans. Divide evenly among the cups of a non-stick muffin pan — about 1 teaspoon for minis, 2 teaspoons for regular, and 1 tablespoon for jumbo.
Add sugar and cinnamon to a plastic bag. Shake well to mix.
Separate biscuits. Cut each biscuit into 6 pieces, add to cinnamon sugar and shake to coat. Place the biscuit pieces on top of the pecan mixture.
Bake at 350℉ for 12 to 14 minutes until light golden brown. Invert on plate.
Immediately before serving, heat frosting for 30 seconds in microwave and drizzle on sticky buns.