When you don't have the time to make a yeast dough from scratch, these "quickie sticky buns" are great. Using handy refrigerated crescent rolls, you're off to a speedy start in assembling these ever-popular treats.
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 1/4 cup corn syrup
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 2/3 cup chopped pecans
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. Yield: 32 rolls.
Originally published as Melt-in-Your-Mouth Pecan Rolls in Taste of Home December/January 2000, p39
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