Sticky Buns

Real Simple Magazine---

Sticky Buns

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  • Prep Time


  • Total Time


  • Servings



  • 6

    Tbsp Butter-- melted

  • ½

    cup brown sugar

  • 36

    pecan halves, plus ½ cup chopped pecans

  • 1

    loaf (½ 2lb pkg) frozen white-bread (not pizza) dough, thawed

  • 1

    Tbsp ground cinnamon


Coat a 12 cup muffin tin with cooking spray Spoon: 1 tsp melted butter 1 tsp brown sugar 3 pecan halves into each muffin cup; set aside On a lightly floured surface, roll the bread dough into a 14 x 18 inch rectangle. Brush with the remaining melted butter, then sprinkle with the cinnamon, chopped pecans, and remaining brown sugar. Roll into a 14 inch long 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 325'F Remove the wrap and bake 15 minutes or until golden place a wire rack over a sheet of wax paper. turn the muffin tin onto the rack, wait 5 minutes, then remove the tin. cool completely. (can be made ahead to this point. return the buns to the cleaned muffin tin. Cover with foil and freeze up to 1 month. Thaw before reheating at 250' for 10-15 minutes. cool as aboe)


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