Quick and Easy Pecan Sticky Buns

Photo by Cecelia H.
Adapted from parkay.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from parkay.com

Ingredients

  • PAM® Original No-Stick Cooking Spray

  • 2

    cups firmly packed brown sugar, divided

  • 3/4

    cup pecan pieces

  • 1/2

    cup corn syrup

  • 3

    tablespoons Parkay® Original-stick

  • 2

    tablespoons evaporated milk

  • 1-1/2

    teaspoons ground cinnamon

  • 1/2

    cup Parkay® Original-stick, melted

  • 10

    gingersnap cookies, ground fine (10 cookies = about 1/2 cup)

  • 2

    pkgs (13.8 oz each) refrigerated pizza crust dough

Directions

1.Preheat oven to 375°F. Spray 13x9-inch baking pan with cooking spray; set aside. Combine 1 cup of the brown sugar, the pecans, corn syrup, the 3 tablespoons Parkay, the milk and cinnamon in medium saucepan. Cook over low heat 8 minutes or until sugar has dissolved and mixture is well blended, stirring constantly. Pour into prepared baking pan; set aside. 2.Mix the 1/2 cup Parkay, the remaining 1 cup brown sugar and the cookie crumbs until well blended; set aside. Unroll 1 package of pizza crust dough onto lightly floured surface; cover with half of the cookie crumb mixture. Unroll remaining package of pizza crust dough; place over topped dough. Cover with remaining crumb mixture. Roll up, starting at the long side. Cut into 16 equal pieces. Place, cut-sides down, in single layer over pecan sauce in baking pan. 3.Bake 35 minutes. Let cool 10 minutes in pan; invert onto large serving platter. Let stand 2 minutes, then remove baking pan. Serve warm.

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