Sticky Buns
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Made With Our
Directions
Item No.
161081
Item No.
161004
Ingredients
- 1 (1-pound) Loaf of unbaked bread dough (found in your groceries frozen food section)
- 1 Tablespoon butter, melted
- 2 Tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 3/4 cup Stonewall Kitchen Bourbon Pecan Caramel Sauce, Coffee Caramel Sauce
- 1/4 cup pecans, chopped and toasted
Directions
- To toast the pecans, place the pecans in a pan and bake in a 350° F oven approximately 5 minutes until the nuts are golden brown.
- Thaw frozen dough according to package directions.
- Preheat oven to 350° F. Grease a deep-dish 9-inch pie pan.
- Roll dough into a rectangle approximately 10x6-inches.
- Brush surface of the dough with melted butter.
- Combine the sugar and cinnamon and sprinkle over dough.
- Roll up the dough forming a 10-inch long roll. Cut into ten rounds about 1 inch thick.
- Sprinkle toasted pecans over the bottom of the pie plate.
- Spread the dessert sauce of your choice over the nuts.
- Place the dough rounds, spiral side up, over the sauce. Let the dough rise in a warm place 30 minutes or until it doubles in size. Bake in the preheated oven for 30 minutes or until cooked through and golden brown.
- Remove from oven and cool 5-10 minutes. Turn pie pan over onto a serving dish. Serve buns warm.
