"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pecan Sticky Buns Recipe

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This recipe for Pecan Sticky Buns, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 T.butter, melted
1/2 c. brown sugar
36 pecan halves, plus 1/2 c. chopped pecans
1 loaf (1/2 2-lb. pkg.) frozen white bread (not pizza) dough, thawed
1 T. ground cinnamon

Directions:
Directions:
Coat 12-cup muffin tin with cooking spray. Spoon 1 teaspoon melted butter, 1 teaspoon brown sugar, and 3 pecan halves into each muffin cup; set aside. On lightly floured surface, roll bread dough into a 14x8-inch rectangle. Brush with remaining melted butter, then sprinkle with cinnamon, chopped pecans and remaining brown sugar. Roll into 14-inch log. Cut into 12 pieces and place each one cut-side down into a muffin cup. Cover loosely with plastic wrap. Set aside for 25 minutes or until risen slightly. Heat oven to 325. Remove wrap and bake 15 minutes or until golden. Place wire rack over a sheet of wax paper. Turn muffin tin onto the rack, wait 5 minutes, then remove tin. Cool completely. (Can be made ahead to this point. Return buns to cleaned muffin tin. Cover with foil and freeze up to 1 month. Thaw before reheating at 250 for 10-15 minutes. Cool as above.) To fake it and save 55 minutes: Heat oven to 325. Coat 12-cup muffin tin with cooking spray. Spoon 1 tablespoon melted butter, 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon, and 3 pecan halves into each muffin cup. Open two 11.3-ounce packages brown-and-serve rolls and divide among the muffin cups. Bake 10 minutes or until golden. Place a wire rack over a sheet of wax paper. Turn muffin tin onto the rack, wait 5 minutes, then remove the tin.

 

 

 

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