Pennsylvania Dutch Easy Cinnamon Sticky Buns

Found on www.about-recipes.com. When we lived in the suburbs of Philadelphia, these were a special treat we that we could buy at the Farmer‘s Market. It took a while to find a recipe that doesn't use instant pudding mix, which Kat cannot eat. I placed this recipe for safekeeping here on Zaar. These are quicker than baking from scratch.

• Ready In: 40 mins
• Yields: 10 sticky buns

Ingredients

• 1⁄3 cup butter or 1⁄3 cup margarine, melted, divided
• 1⁄2 cup brown sugar
• 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped
• 1  tablespoon water
• 1⁄2 cup granulated sugar
• 1 1⁄2 teaspoons cinnamon
• 2 (10 ounce) cans  biscuits (refrigerated regular or buttermilk)

Directions

1. Combine 2 tablespoons melted butter, brown sugar, nuts, water, and place in bottom of a 10-inch Bundt pan.
2. Mix sugar and cinnamon together.
3. Dip each biscuit lightly into remaining melted butter then into sugar/cinnamon mixture.
4. Place each biscuit on end in Bundt pan.
5. Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served).
6. Bake at 400 degrees F for 20 to 25 minutes.
7. After baking, turn out on plate and serve immediately.