Quick Caramel Pecan Sticky Buns let you make delightful and decadent sweet breakfast buns in about half an hour.
Quick Caramel Pecan Sticky Buns
by Sue Lau | Palatable Pastime
2.7.14
I have to admit I have been playing ketchup for a few weeks now trying to find the time to get all my newest recipes posted for you all. So don’t be alarmed if you see a bit of Christmas greenery in one of the pictures here. I really am not that far ahead of myself. This recipe is bringing up the rear on the ones I haven’t had time to post. The holidays of course, are always a very busy time for me. And I just don’t know where January went!!!And here it is February already and we are in the midst of the season of amore. Well for a taste you will love, look no further.
I made these on a whim after buying some dough sheets in the can from Pillsbury when they were on sale. I was remembering a sticky buns recipe I had made some years ago for the ABM that I liked. But really, I needed something that put together a little more quickly than bread dough from scratch. I had the idea that the dough would be lovely for sticky buns and thought to do them that way. The flavor is a bit like bear claws and the flaky dough is almost as delicate as Danish pastry. They are absolutely nom nom.
I do hope you try them!
One thing about these is that because they are indeed sticky, and the dough is delicate, once you invert the pan and get them out, if you aren’t eating them immediately, you might want to put them on a buttered plate or waxed paper or nonstick foil because the topping gets stickier and stickier as it cools. So keep it in mind. Not that should last long at your kitchen table.
~Sue
Quick Caramel Pecan Sticky Buns
Ingredients
Sticky Sauce:
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
Filling:
- 2 tablespoons melted butter
- 2 tablespoons finely chopped toasted pecans
- 1/2 teaspoon cinnamon
Other:
- 1/4 cup chopped toasted pecans
- 1 (8-ounce) can Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Method:
- Preheat oven to 375F.
- Melt butter together with brown sugar and corn syrup until the sugar dissolves in either a saucepan or using the microwave (stirring frequently).
- Pour sauce into the bottom of an 8×8-inch baking pan or brownie pan.
- Sprinkle with the 1/4 cup chopped toasted pecans.
- Unroll dough and repair any tears (if necessary). Brush with the 2 tbsp. of melted butter then sprinkle with cinnamon and the finely chopped toasted pecans.
- Roll up dough like a jelly roll and pinch the seams closed.
- Cut into 8 pieces and place on their sides in the sauce in the pan.
- Bake for 18-20 minutes or until golden brown on top.
- Cool one minute, then invert pan to let sauce drip into the rolls.
- Serve warm.
You might also like:
Blueberry Pancakes with Home Made Syrup
Baked Apple French Toast Casserole
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Anything with that level of caramel and pecans is clearly going to be a winner. They wouldn’t last long enough to need that buttered plate in our house trust me!
Permit this review and we will help save an imaginary animal!