This recipe is one of my favorites, it can be kept conveniently at room temperature, lined with plastic wrap or tinfoil for 1-2 days. Though for prime freshness we tend to eat them the same day. Think of these as donuts, they typically sell old donuts at a discount price in the supermarkets, they ‘re still fine, but not at their best, the same goes for these Simple Pecan Sticky Buns.
Now, you may wonder if sticky buns are just glorified cinnamon rolls, but in fact, they are two distinct foods. Sticky buns are arranged in a baking dish, with a caramel glaze and toasted pecans. The buns are flipped over until the baking is complete so that the caramel glaze is on top.
Ingredients:
1 8 count tube crescent rolls
6 Tbs brown sugar
6 tsp water
3 Tbs butter
1/2 cup coarsely chopped pecans
Directions:
Preheat oven to 350. Spray a non-stick cooking spray with 6 count muffin tin and set aside.
Open and roll up each of your crescent rolls individually and cut 6 in half and 2 in thirds and set aside
Add 1 tbs of brown sugar, 1 tsp of water, 1/2 tbs butter, and about 1 tbs of pecans in each well of your muffin tin, only spread evenly in each well.
Place 2 of your half (one whole crescent in each wide tin side by side, then put the remaining 6 bits in the middle.
Bake in the oven about 15-20 minutes, brown and bubbling, then remove from the oven and place on the serving plate for 1-2 minutes.
Tip:
If you’re a fan of whole pecans, you can use them as well, instead of chopping them barely.
Switch instead, and use walnuts.
You can also use canned biscuits, although not the jumbo type, except if you use a muffin jumbo, they buff up too much in the pot, and the bread-to-sauce ratio is off.
Just let cool in the pan for 1-2 minutes or they’ll be more difficult to get out.
This recipe for a 12 count muffin tin can easily be doubled.
Ingredients
- 1 8 count tube crescent rolls
- 6 Tbs brown sugar
- 6 tsp water
- 3 Tbs butter
- 1/2 cup coarsely chopped pecans
Instructions
Preheat oven to 350. Spray a non-stick cooking spray with 6 count muffin tin and set aside.
Open and roll up each of your crescent rolls individually and cut 6 in half and 2 in thirds and set aside
Add 1 tbs of brown sugar, 1 tsp of water, 1/2 tbs butter, and about 1 tbs of pecans in each well of your muffin tin, only spread evenly in each well.
Place 2 of your half (one whole crescent in each wide tin side by side, then put the remaining 6 bits in the middle.
Bake in the oven about 15-20 minutes, brown and bubbling, then remove from the oven and place on the serving plate for 1-2 minutes.
Tip:
If you're a fan of whole pecans, you can use them as well, instead of chopping them barely.
Switch instead, and use walnuts.
You can also use canned biscuits, although not the jumbo type, except if you use a muffin jumbo, they buff up too much in the pot, and the bread-to-sauce ratio is off.
Just let cool in the pan for 1-2 minutes or they'll be more difficult to get out.
This recipe for a 12 count muffin tin can easily be doubled.
