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Quicky Sticky Buns

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  • Yield: 12 small sticky buns
  • Prep Time: 0:15
  • Bake Time: 17 to 22 minutes

Ingredients

  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup chopped pecans
  • 1 can (8 ounces) refrigerated crescent dinner rolls
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°F.
  2. Melt butter in a 9-inch round cake pan in oven. Remove from oven; stir in brown sugar and corn syrup. Sprinkle with pecans.
  3. Unroll crescent roll dough in one rectangle; press seams to seal. Combine sugar and cinnamon; sprinkle evenly over dough. Roll up jelly-roll style, beginning from short end. Cut into 12 slices. Place rolls cut side down in pan.
  4. Bake 17 to 22 minutes or until golden brown. Invert pan immediately onto serving platter. Cool 5 minutes before serving.
  5. NOTE: If using dark nonstick baking pan, check rolls at minimum bake time. Overbaking will cause rolls harden.
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Quicky Sticky Buns

  • Yield: 12 small sticky buns
  • Prep Time:  15 minutes
  • Bake Time: 17 to 22 minutes

Ingredients

  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup chopped pecans
  • 1 can (8 ounces) refrigerated crescent dinner rolls
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Preheat oven to 375°F.
  • Melt butter in a 9-inch round cake pan in oven. Remove from oven; stir in brown sugar and corn syrup. Sprinkle with pecans.
  • Unroll crescent roll dough in one rectangle; press seams to seal. Combine sugar and cinnamon; sprinkle evenly over dough. Roll up jelly-roll style, beginning from short end. Cut into 12 slices. Place rolls cut side down in pan.
  • Bake 17 to 22 minutes or until golden brown. Invert pan immediately onto serving platter. Cool 5 minutes before serving.
  • NOTE: If using dark nonstick baking pan, check rolls at minimum bake time. Overbaking will cause rolls harden.