I pinned this recipe on Pinterest a while back, and then a few weeks ago (when our local Logli/Schnucks was tripling coupons) got some Pillsbury Grands Flaky Biscuits. Since we had overnight guests, I figured I would give these a try for breakfast.
Here are a few notes I made for myself on this:
- A spring-form bundt pan is not the same as a regular bundt pan. Liquids will leak out of it.
- Sugar, butter and syrup leaking out of a pan into an oven can make a mess. It smells good, if you like the smell of burnt sugar.
- I had to use one and a half cans of the Grands rolls because 8 rolls were too few and 16 were too many.
- Next time I will use just one can of the rolls but cut them in half and spread them around. That way I will have less breading for the same amount of the yummy topping. Plus I won't have a half a can of biscuits left.
All in all this was a hit. I think if I implement the above changes, it will be even better. I like more sweet stickiness per capita of biscuit! Here are my pictures of my attempt at this recipe! Enjoy!