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Sticky Buns

By

Real Simple Magazine---

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Ingredients

  • 6 Tbsp Butter-- melted
  • 1/2 cup brown sugar
  • 36 pecan halves, plus 1/2 cup chopped pecans
  • 1 loaf (1/2 2lb pkg) frozen white-bread (not pizza) dough, thawed
  • 1 Tbsp ground cinnamon

Details

Preparation

Step 1

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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