sticky buns
When my mom came out to visit she brought this recipe with her and I’ve made them twice so far this week. These are very easy to make and are damn good! What a way to start the day.. I prefer to cut back on the corn syrup and compensate with more brown sugar on the topping. I usually use 1 tablespoon of corn syrup and 5 tablespoons of brown sugar. The topping comes out a little thicker and chewier – simply awesome!
Ingredients:
>>topping
1/4 cup melted butter
3 tablespoons sugar
3 tablespoons packed brown sugar
3 tablespoons light corn syrup
1/4 cup chopped pecans
>>filling
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons butter (softened)
>>rolls
1 (11oz) can refrigerated breadstick dough
Heat oven to 375 degrees.
Combine all topping ingredients except pecans in a small bowl and stir until well mixed. Stir in pecans and then spoon topping evenly into each of 6 ungrease jumbo-sized muffin cups. Set aside.
Combine 1 tablespoon sugar, 1 teaspoon cinnamon, and 2 tablespoons softened butter into a bowl and mix until paste-like.
Divide dough into 6 sections along perforations (2 stips each) and gently press each two strip combo to form a long strip. With either a spoon or gently with a knife, spread the butter/cinnamon/sugar paste over each dough section (1 side only).
Roll each long dough section and place each firmly in a muffin cup.
Bake 15-20 mins or until golden brown. Let stand for 1 minute before removing from pan and cool for 5 minutes before serving.
