- 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.
Reviews forEasy Cranberry-Pecan Sticky Buns
"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."