Sticky buns and breakfast pastries are a childhood favorite and something that my boys just love, so I made these sticky buns yesterday and was reminded that they are so quick and easy to make!
Sticky Buns Recipe
- 3 tbsp packed brown sugar
- 1/2 c light or dark corn syrup
- 1/4 c chopped pecans (optional)
- 2 tbsp margarine
- 1 can refrigerated crescent rolls
- 1 tsp cinnamon
Preheat oven to 350°.
In smalll bowl combine 2 tbsp of brown sugar, corn syrup, pecans and 1 tbsp margarine. Mix well.
Spoon about 2 tsp of mixture into the bottom of a muffin tin (as many as the refrigerated crescent rolls package contained – mine was 8 ct.).
Unroll crescent rolls without separating the rolls, so that ends are still pinched together and it makes a big rectangle.
Combine remaining 1 tbsp brown sugar, and cinnamon.
Spread remaining 1 tbsp margarine over laid out dough. Sprinkle brown sugar and cinnamon over prepared dough. Roll from the short end.
Slice roll into the number of muffin cups that you prepared. Place 1 slice into prepared muffin cup.
Bake 25 minutes or until golden brown. (Watch carefully because mine were done in about 16 minutes.) Immediately turn pan onto cookie sheet so that buns fall right out.
Cool 10 minutes and enjoy!