These gooey breakfast buns will have your whole family happily licking their fingers! The recipe is easy to prepare using refrigerated crescent dough, dried cranberries, pecans and other kitchen staples. —Barbara Miller, Oakdale, Minnesota
Featured In: 41 Recipes to Make with Crescent Dough
- 1/3 cup packed brown sugar
- 1/4 cup butter, melted
- 2 tablespoons maple syrup
- 1 tablespoon grated orange peel
- 1/3 cup dried cranberries or golden raisins
- 1/4 cup chopped pecans
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 tube (8 ounces) refrigerated crescent rolls
- Preheat oven to 375°. In a small bowl, mix brown sugar, butter, maple syrup and orange peel. Spread onto bottom of a greased 8-in. round baking pan. Sprinkle with cranberries and pecans.
- In another bowl, mix sugar and cinnamon. Remove crescent dough from can, but do not unroll; cut crosswise into 12 slices, about 1/2-in. thick. Dip both sides in cinnamon-sugar; place in baking pan, cut side down. Sprinkle any remaining cinnamon-sugar over tops.
- Bake, uncovered, 18-22 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 1 dozen.
Originally published as Easy Cranberry-Pecan Sticky Buns in Taste of Home Christmas Annual Annual 2014
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Reviewed Feb. 26, 2017
"Wow! These rolls are nothing short of scrumptious. I made them as directed, using dried orange peel, golden raisins, and a crescent dough sheet.I had a couple of reservations as I worked. First, the amount of butter-sugar mixture seemed excessive once it was in the pan. (Nope, it was just right.). Second, I've had issues with using rolled-up crescent dough before: it doesn't seem to get "done". Cutting the dough into 12 pieces rather than the usually-specified 8 was just what the doctor ordered. I baked the rolls for 21 minutes, and might let them go a little longer next time.WHen I make dinner rolls from crescent dough in the future, I will try cutting 12 pieces. So this recipe has given me another tasty breakfast bread as well as a valuable tip."