Preheat oven to 400 degrees F. Cut off 3 tablespoons of butter from a stick. Cut each tablespoon into four even parts. Take 2 parts and grease a muffin tin. Then take the other 10 parts, place on in each muffin cup. Put a teaspoon of brown sugar and 1 teaspoon corn syrup in each cup, along with the butter. Put raisins, chocolate chips, coconut, or nuts in a cup, as much as desired. Place 1 biscuit on each cup. Bake 8-10 minutes or until brown.
To make it easy to remove buns, go around the edges of the buns with a table knife. Then put muffin pans upside down on a tray of bit plate. In 2 minutes, lift up the pan and buns are ready to eat. Soak pan with water so clean-up will be easier.
By Robin from Washington, IA
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In small bowl, combine 1/2 cup of the butter, brown sugar, nuts and corn syrup; mix well. Spread evenly onto bottom of 9x13 inch baking pan. On lightly flour surface, roll out dough to 15x12 inch rectangle; brush with remaining 2 Tbsp. butter.
In small bowl, combine granulated sugar and cinnamon; sprinkle evenly over dough. Starting with short side, roll dough up tightly, jelly-roll fashion; press seam firmly to seal. With serrated knife, cut roll into twelve 1 inch thick slices; place, cut-side down, over nut mixture in 3 rows of 4 rolls each. Cover; let rise in warm place until doubled in size, 1-1 1/2 hours.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate. Serve warm.
By Robin from Washington, IA
