Quicky sticky buns
Quicky sticky buns
Ingredients/Components
- cinnamon - 1 tsp
- chopped pecans - 1/4 c
- light or dark Karo corn syrup - 1/4 c
- packed brown sugar, divided - 3 Tbsp
- refrigerated crescent dinner rolls - 1 can
- softened margarine, divided - 2 Tbsp
How to make quicky sticky buns:
Preheat oven to 350°. In small bowl combine 2 tablespoons of the brown sugar, the corn syrup, pecans and 1 tablespoon of the margarine. Spoon about 2 teaspoons mixture into each of 9 (2 1/2-inch) muffin pan cups. Unroll entire crescent roll dough. Pinch seams together to form 1 rectangle. Combine remaining 1 tablespoon brown sugar and the cinnamon. Spread dough with remaining 1 tablespoon margarine; sprinkle with cinnamon mixture. Roll up from short ends. Cut into 9 slices. Place one slice in each prepared muffin pan cup. Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray; cool 10 minutes.Recipe categories: Breads, Kid Friendly, Easter.
Rating:
Related ingredients:
sugar, milk, flour, eggs, beaten, vegetable oil, shortening, all-purpose flour
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