I love sticky buns and love apple pie. The combination in this easy recipe is awesome.
2 (8 ct.) cans buttermilk biscuits
1/2 cup unsalted butter, melted
3/4 cup sugar
6 tsp. cinnamon
1 (21 oz.) can apple pie filling
1/2 cup chopped pecans
Spray a large bundt pan with non-stick spray. Set aside. Preheat oven to 375 degrees F.
Pour sugar into small bowl. Mix in cinnamon. Set aside.
Melt butter then pour a small amount into the bundt pan. Spread 1/2 the chopped pecans in the bottom of the bundt pan.
Open the cans of biscuits. You will only use 13. Taking one biscuit at a time, cut open each biscuit, but not all the way through the biscuit. Carefully stretch dough to make small pocket and then insert 1 tsp. apple pie filling (try not to use much of the thick juice). Press the edges together with fork tines to seal.
Brush both sides of sealed biscuit with butter then dip in the sugar/cinnamon mixture coating entire biscuit. Stand biscuit in bundt pan on its side, cut side up. Repeat with remaining biscuits, creating a circle around the bundt pan.
With leftover apple pie filling, put a sliced apple between each biscuit. Place the remaining apples pieces around the side of the pan.
Pour remaining butter and thick juice from apples over the biscuits and then sprinkle any remaining sugar/cinnamon mixture and then pecans on top.
Bake at 375 degrees F for 45 minutes, or until biscuits are puffed and golden.
Remove from oven and turn cake out from bundt pan onto cake plate.
Prep Time:20 Minutes
Cooking Time:45 Minutes
Source: This is a variation of my Monkey Bread recipe except that I stuffed the biscuits with apple pie filling. This recipe can also be made using other canned pie fillings such as peach.