Gingermom’s
AMAZING Pecan Sticky Buns
Put about 2-3 TBS of brown sugar, a splash of vanilla, some
maple syrup (about 1-2 TBS) and about 2-3 TBS of melted butter in a PAM’d
square or round 8x8 pan - add chopped
pecans – maybe a ½ cup or more (or could use sliced almonds or walnuts instead
of pecans) – stir all together. It
becomes a layer of goodness!
Unroll Crescent Roll dough (an 8-pack or Crescent Dough…roll
thinner or two 5-packs of Crescent Dough – can use the butter or regular, but I
haven’t tried the Hawaiian Roll or honey version – doesn’t appeal to me!). Roll between two sheets of Pam’ed wax paper
until the perforations are sealed or in the case of the dough – until it is
somewhat thinner. Peel off the top layer
of wax paper and spread softened butter on it.
Sprinkle with cinnamon/sugar mix (could add a bit of nutmeg) and roll up
in a long log. Cut in half, then in half
on each side, then into thirds for each quarter - making 12 small rolls (or
fourths for the 5-pack version), then turn them on their side and evenly
distribute in the pan on top of the “sticky” mixture.
Bake at 350* for about 15 minutes, then start watching every
2 minutes until the rolls are browned on top and the “goodness” layer is
bubbling up.
Let the pan stand for about 2-3 minutes out of the oven and
then invert it on a plate or a pizza pan, either lined with non-stick
foil. Consume warm or room temp – roll
your eyes at the goodness!
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