German Chocolate Sticky Buns
Pecans, coconut, and chocolate make for some sweet action on these sticky buns!
Ingredients
1 can (14 ounces) sweetened condensed milk
3 egg yolks
1/2 cup +3 tablespoons butter
1 cup shredded coconut
1 cup chopped pecans
1/3 cup granulated sugar
10 canned, refrigerated biscuits
Chocolate syrup, for drizzling
Instructions
Heat oven to 350F. In a heavy saucepan over medium heat, combine the condensed milk, egg yolks, and 1/2 cup of butter in a saucepan and cook over medium heat for 5 minutes, whisking regularly.
Remove from heat and add the coconut and pecans. Stir gently to combine. Spread mixture in ungreased 9-inch round cake pan.
Melt remaining 3 tablespoons of butter and transfer to a small bowl. Add sugar to another small bowl. Dip each biscuit into melted butter to coat all sides, then cover each biscuit in sugar. Arrange the sugared biscuits on top of the mixture in the pan.
Bake 25 to 30 minutes, until golden brown and biscuits are fully baked.
Remove from oven and cool for 2 minutes. Place a heatproof serving plate upside down on the pan; invert the plate and pan and allow the pan remain on top of biscuits for 1 minute. Remove the pan.
Drizzle with chocolate syrup for serving.
German Chocolate Sticky Buns
Ingredients
Instructions
- Heat oven to 350F. In a heavy saucepan over medium heat, combine the condensed milk, egg yolks, and 1/2 cup of butter in a saucepan and cook over medium heat for 5 minutes, whisking regularly.
- Remove from heat and add the coconut and pecans. Stir gently to combine. Spread mixture in ungreased 9-inch round cake pan.
- Melt remaining 3 tablespoons of butter and transfer to a small bowl. Add sugar to another small bowl. Dip each biscuit into melted butter to coat all sides, then cover each biscuit in sugar. Arrange the sugared biscuits on top of the mixture in the pan.
- Bake 25 to 30 minutes, until golden brown and biscuits are fully baked.
- Remove from oven and cool for 2 minutes. Place a heatproof serving plate upside down on the pan; invert the plate and pan and allow the pan remain on top of biscuits for 1 minute. Remove the pan.
- Drizzle with chocolate syrup for serving.
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