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Pear Sticky Buns

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Submitted by: chris'ma

 

This batter is made with biscuit mix, pear puree & cinnamon extract. It's rolled up, sliced and baked in muffin pans atop pistachios, butter & brown sugar.
 

Ingredients

  • 1/4 cup brown sugar, packed
  • 1/2 cup softened butter
  • 3/4 cup shelled unsalted pistachio nuts
  • 2 cups baking mix
  • 2/3 cups pureed fresh pears
  • 1 teaspoon cinnamon extract
  • 2 tablespoons soft butter
  • 1/4 cup brown sugar, packed

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Method

Heat oven to 450 degrees. Place 2 teaspoons brown sugar, 2 teaspoons butter and 1-tablespoon pistachios into each of 12 medium muffin cups. Place in oven to melt sugar and butter. Stir baking mix, pears and cinnamon extract into soft dough. Gather into a ball and knead on floured surface about 4 or 5 times. Roll dough into a rectangle, 15x9-inches. Spread dough with 2 tablespoons butter; sprinkle with remaining brown sugar. Roll up, beginning with a long side. Cut into 12, 1 1/4-inch slices. Place each slice, cut side down, in a muffin cup. Bake 10-12 minutes. On cookie sheet invert muffin pan but don't remove pan. Let pan sit a minute before lifting, to allow butter mixture to settle on buns. Serve warm.

 

Notes: I use Jiffy baking mix but you can use your own homemade baking mix or another commercial brand.

 

Number of Servings: 12 buns

 

Submitted by: chris'ma ()

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