Sticky Buns

By Violet_61

Recipe from Pampered Chef (with a few changes)
Yield: 12 servings


Nutrients per serving:

Calories 470, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 30 mg, Sodium 620 mg, Carbohydrate 62 g, Fiber 2 g, Protein 7 g

Ingredients

• Glaze
• 1 1/2 cups (375 mL) chopped pecans
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) butter (1 stick), melted
• 3/4 cup (175 mL) milk
• 1/3 cup (75 mL) maple-flavored pancake syrup
• 1/8 tsp (0.5 mL) salt
• Buns
• 1/4 cup (50 mL) packed brown sugar
• 1/4 cup (50 mL) granulated sugar
• 2 tsp (10 mL) Cinnamon Plus®Spice Blend* or pumpkin pie spice
• 2 pkg (13.8 oz/283 g each) refrigerated pizza crust
• 1/4 cup (50 mL) butter (1/2 stick), melted

Preparation

Step 1

1. Preheat oven to 400°F (200°C). Place pecans in pan. Toast pecans over medium heat 8-10 min or until lightly browned and fragrant, stirring occasionally. Remove pecans from pan.


2. Add remaining glaze ingredients to pan. Stir 1-2 min or until sugar dissolves. Remove pan from heat and stir in ½ cup (125 mL) of the toasted pecans.


3. While glaze cools, prepare buns. In small bowl, combine brown sugar, granulated sugar and spice blend.


4. Unroll both pizza crusts out onto cutting board or Pastry Mat; brush evenly with melted butter and sprinkle with cinnamon/sugar mixture. Sprinkle crusts evenly with remaining toasted nuts. Starting on the long side, roll each crust up tightly and slice into 6 even pieces (12 pieces total) with a serrated knife.


5. Grease a 9" X 13" baking dish and then pour in cooled glaze from pan. Place rolls evenly in baking dish on top of the glaze allowing room for rolls to expand.

Bake, uncovered, 30-35 min or until tops of buns are golden brown.

Remove baking dish from oven to cooling rack. Let cool 10 min.

Invert baking dish onto a large serving tray or cutting board. Serve warm.