"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pecan Sticky Buns Recipe

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This recipe for Pecan Sticky Buns, by , is from Momma Tank's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
cup packed Brown Sugar
cup dark Corn Syrup
cup Butter
cup pecan halves
1 frozen loaf of white bread dough, thawed and at room temperature
cup sugar mixed with 1 teaspoons of Cinnamon


Directions:
Directions:
In a 9" square pan, bring brown sugar, corn syrup, and butter to a boil. Reduce heat and boil for 1 minute. Cool slightly. Arrange pecan halves flat side up in bottom of pan

On lightly floured surface, roll dough into a 16 x 12 inch rectangle. Sprinkle with cinnamon-sugar. Roll up tightly from long side pinching the seams to seal. With a sharp knife, cut in 1 inch slices. Arrange inch apart in pan. Cover and let rise in warm spot 30 minutes or until almost doubled.

Bake in 375 F oven, 15-20 minutes. Carefully invert onto large dish. Let pan remain upside down for 2 minutes for caramel to drizzle down.

Number Of Servings:
Number Of Servings:
24 rolls
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
What could be better than sticky buns. Grandma Beulah's is amazing! I think of her often, especially when I'm putting together a cake for someone.

 

 

 

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