Pillsbury to Chicken

If you enjoyed traveling with local cookbook author and newspaper columnist Louise Dodd to the Pillsbury Bake-off you'll love her latest trip to New Orleans for the National Chicken Cooking Contest. Be sure and catch Wednesday's Courier Herald for all the details. I'll leave you guessing about the chicken, but reward you with one of the all time favorite Pillsbury recipes "Sticky Buns." If you have ever had them you know why it is number one-and it's easy. I found it on recipezarr.com posted by an unknown JOY1998.

Sticky Buns

33 min | 15 min prep | SERVES 10

TOPPING
1/4	cup butter or margarine
1/4	cup of packed brown sugar
2	tablespoons light corn syrup
1/4	cup of chopped pecans
BUNS
3	tablespoons butter, melted
1/3	cup sugar
1/2	teaspoon ground cinnamon
1 (7 1/2	ounce) can pillsbury refrigerated buttermilk biscuits

1. Heat oven to 375 degrees.
2. In ungreased 8-inch round pan, place 1/4 cup of melted butter.
3. Stir into round pan with butter the brown sugar and corn syrup, sprinkle with pecans.
4. In bowl, place 3tbl of melted butter.
5. In another bowl mix sugar and cinnamon.
6. Separate dough into 10 biscuits.
7. Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating well. Arrange biscuits sides touching, over topping in pan.
8. Bake 18 to 22 minutes or until golden brown.
9. Cool 2 minutes; turn upside down onto serving plate.
10. Serve warm.

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My only comment is have several people in the room when you pull these out of the oven. If it is just you and the buns, the buns will win.