|
|
|
|
|
Home > Dining Out > Restaurant Guide > Sticky Fingers Bakery
Recipe From Sticky Fingers Bakery
Sticky Cinnamon Buns
1 1/3 cups granulated sugar
3 Tbsp. cinnamon
3 cans refrigerated biscuits
1/2 cup nondairy margarine, melted
1 cup confectioners’ sugar
2-3 tsp. soy milk or liquid nondairy creamer
Preheat the oven to 350F. Oil a 12-cup cupcake pan and set aside.
Mix the granulated sugar and cinnamon in a container with a lid. Cut each
biscuit into four pieces. Place a few of the pieces at a time into the container
with the sugar and cinnamon, put on the lid, and shake until the pieces
are coated. When all the pieces have been coated, place in the cupcake pan,
filling each cup to the top edge.
Combine the remaining cinnamon-sugar mixture with the margarine and spread
a spoonful on each bun.
Bake at 350F for 10 minutes, or until slightly browned. Remove from the
oven, allow to cool for several minutes, then carefully remove from the
pan and set on a plate.
In a small bowl—or ideally, a liquid measuring cup with a spout—mix
the confectioners’ sugar with the soy milk or nondairy creamer, adding
just enough liquid to allow the mixture to pour. Drizzle a generous amount
of the glaze over each bun. Serve immediately, allow to set for 10 minutes,
or cover with plastic wrap and serve within a day.
Makes 12 buns.
|
|
|
l
l
l
|
|
|
 |
|
Printer-Friendly
l
E-Mail This Page
l
Subscribe to E-News