GOT MAPLE SYRUP? I bet you have a few apples and raisins! You need 4 tubes of refrigerated biscuit dough and OKAY!! You are on your way to making this EASY, beautiful, and delicious sticky bun ring!
This comes together in just a few minutes really! And it is fun to put together!
You can only the use the rolls of dough, but I like the additional fruit and raisins mixed into the dough.
My technique is to make little stuffed oval puffs with two pieces of dough instead of just adding the fruit and raisins randomly to the ring.
You can change the apples to any fruit you wish. You might like some nuts too.
You can also make this in a small 7″ Bundt cake pan. Just use the servings slider to reduce the recipe in half.
See how easy it is to make in the slideshow below.
Apple Raisin Sticky Ring
- 4 tubes refrigerated biscuit dough
- 4 tablespoons butter melted
- ½ cup maple syrup
- ½ cup light brown sugar
- ½ teaspoon cinnamon
- 1 cup apples chopped
- 1 tablespoon water
- 1 cup raisins
- ½ cup walnuts optional
- Preheat the oven to 375°.
- Grease or spray a 12-cup Bundt pan.
- In a small bowl combine the butter and maple syrup. Set aside.
- In another small bowl, combine the brown sugar and cinnamon. Set aside.
- Put apple pieces and water in a small bowl and microwave them for 2 minutes until the apples are just tender. Set aside.
- Pour half the butter/syrup mixture into the bottom of the Bundt pan.
- Sprinkle half the brown sugar/cinnamon mixture on top of that.
- Separate the tubes of dough into individual rounds.
- On one round of dough, place 3 or 4 pieces of apple, and 3 or 4 raisins.
- Place another round of dough on top of that and press together at the seams, forming the shape into an oval.
- Place this stuffed oval into the Bundt pan, horizontally, long ways. See the Slideshow how to do it if you are not sure.
- Continue making the stuffed ovals and position them close together around the Bundt pan.
- Pour the remaining butter/syrup mixture on top of the dough.
- Sprinkle the remaining brown sugar/cinnamon mixture on top of the syrup.
- Bake at 375° for 35-40 minutes, or until the top is golden brown.
- Cool the pan on a wire rack for 2 minutes, then invert it onto a serving plate.
- Serve hot.