Best Macadamia Nut Sticky Buns Recipes

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TROPICAL SWEET HAWAIIAN STICKY BISCUITS



Tropical Sweet Hawaiian Sticky Biscuits image

Refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits are the star of this irresistible upside-down biscuit bake that'll have your brunch guests raving. These sticky biscuit buns get their tropical flair from a layer of brown sugar, coconut, crushed pineapple and macadamia nuts that caramelizes underneath the biscuits while they bake. When it's time to enjoy these sweet, gooey breakfast buns, flip the pan over, serve them warm and watch them disappear!

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 1h10m

Yield 8

Number Of Ingredients 8

5 tablespoons butter, melted
1/2 cup packed brown sugar
3/4 cup drained crushed pineapple in juice (from 20-oz can)
1/2 cup macadamia nuts, chopped, toasted
3/4 cup coconut, toasted
3/4 cup granulated sugar
1 teaspoon coconut extract
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Sweet Hawaiian Biscuits (8 Count)

Steps:

  • Heat oven to 325°F. Spray 13x9-inch pan with cooking spray.
  • Place 3 tablespoons of the melted butter in pan; spread to cover bottom of pan. Sprinkle brown sugar evenly over butter. Top with pineapple, nuts and 1/2 cup of the coconut.
  • In medium shallow bowl, mix granulated sugar and extract until well blended. Stir in remaining 1/4 cup coconut.
  • Separate dough into 8 biscuits. Brush both sides of each biscuit with remaining 2 tablespoons melted butter. One biscuit at a time, press each side lightly into granulated sugar mixture. Arrange coated biscuits in single layer on pineapple mixture in pan. Sprinkle any remaining sugar mixture over top.
  • Bake 40 to 45 minutes or until biscuits are golden brown and pineapple mixture is bubbly. If necessary, cover pan with foil for last 5 minutes of bake time to prevent overbrowning. Cool in pan 10 minutes.
  • Place heatproof serving platter or foil-lined cookie sheet upside down over pan. Turn platter and pan over; remove pan. Scrape any pineapple mixture from bottom of pan; spread evenly over biscuits. Serve warm.

Nutrition Facts : Calories 480, Carbohydrate 68 g, Cholesterol 20 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Biscuit, Sodium 520 mg, Sugar 45 g, TransFat 0 g

MACADAMIA NUT STICKY BUNS



Macadamia Nut Sticky Buns image

Number Of Ingredients 6

12 Rhodes Dinner Rolls
1/3 cup butter, softened
1/3 cup brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped macadamia nut

Steps:

  • Combine butter, brown sugar, corn syrup and vanilla together. Divide mixture equally between 12 sprayed muffin cups. Divide macadamia nuts equally and sprinkle over butter mixture in each muffin cup. Place one roll on top of nuts in each muffin cup. Cover with sprayed plastic wrap and let rise until almost double in size. Remove plastic wrap and place muffin tin on a baking pan. Bake at 350°F 20 minutes or until golden brown. Remove from oven and invert onto serving platter.

Nutrition Facts : Nutritional Facts Serves

MARCIA'S FAMOUS STICKY BUNS



Marcia's Famous Sticky Buns image

I don't know if this is what you're looking for, but if you want something easy for the morning, this is it. You have to start it the night before, but then all the work is done and it will seem like you went all out.

Provided by Colleen

Categories     Bread     Yeast Bread Recipes

Time 13h55m

Yield 9

Number Of Ingredients 6

1 cup chopped walnuts
1 (12 ounce) package frozen dinner roll dough
1 (5 ounce) package instant vanilla pudding mix
1 cup brown sugar
2 teaspoons ground cinnamon
½ cup margarine, melted

Steps:

  • Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
  • In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 40.7 g, Cholesterol 2.4 mg, Fat 21.4 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 366.2 mg, Sugar 18.2 g

NUTTY STICKY BUN CANDIES



Nutty Sticky Bun Candies image

Save room on your holiday treat trays for these sweet and salty spirals. Oh, and hide some for yourself, too. They'll be in high demand! -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen (2-1/4 pounds).

Number Of Ingredients 11

2 teaspoons plus 1/2 cup softened butter, divided
3-3/4 cups confectioners' sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
FILLING:
1/4 cup sugar
1 teaspoon ground cinnamon
2-1/4 cups deluxe mixed nuts, divided
1 tablespoon light corn syrup

Steps:

  • Butter an 8-in. square pan with 2 teaspoons butter; set aside., Combine confectioners' sugar and milk powder. In a large heavy saucepan, combine 1/2 cup granulated sugar, 1/2 cup corn syrup and remaining butter; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended., Remove from heat; stir in vanilla. Continue stirring until mixture mounds slightly when dropped from a spoon and a thermometer reads 150°. Spread into prepared pan. Cool for 15 minutes., For filling, combine 1/4 cup granulated sugar and cinnamon. Place 3/4 cup nuts in a food processor; cover and pulse until ground., Cut cooled candy into quarters. Roll each into a 9x5-in. rectangle. Sprinkle each rectangle with a fourth of the sugar mixture and a fourth of the ground nuts to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. , Chop remaining nuts. Brush each roll with corn syrup; roll in nuts. Using a serrated knife, cut into 1/2-in. slices. Store at room temperature in an airtight container.

Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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