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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Sticky Buns Recipe

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This recipe for Pecan Sticky Buns is from Collection of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup packed Brown Sugar
½ cup dark Corn Syrup
¼ cup Butter
¾ cup pecan halves
1 frozen loaf of white bread dough, thawed and at room temperature
¼ 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 ½ inch apart in pan. Cover and let rise in warm spot 30 minutes or until almost doubled.

Bake in 375º 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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