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Sticky Buns

sweet.chef's picture
Ingredients
  Hot roll mix 13 3⁄4 Ounce (1 Package)
  Liquid 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed According To Package Directions)
  Egg 3 (Adjust Quantity As Needed According To Package Directions)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Lightly packed light brown sugar 1 Cup (16 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Chopped pecans 1⁄2 Cup (8 tbs)
  Light brown sugar 1⁄2 Cup (8 tbs), lightly packed
  Cinnamon 1 Teaspoon
  Semisweet chocolate pieces 1⁄2 Cup (8 tbs)
Directions

Prepare hot roll mix according to package directions.
Cover; let rise in a warm place until doubled in bulk.
Grease two 8-inch cake pans; set aside.
In a small saucepan, melt 1/2 cup butter or margarine.
Stir in 1 cup brown sugar and the corn syrup.
Cook over low heat until sugar dissolves.
Pour half of syrupy mixture into each prepared pan.
Roll out dough on a floured surface to a 14" x 9" rectangle.
Brush rectangle with 2 tablespoons melted butter or margarine.
Combine pecans, 1/2 cup brown sugar, the cinnamon and chocolate pieces.
Sprinkle over buttered dough.
Starting with longer edge, roll up dough jelly-roll style; press edge to seal.
Cut into sixteen 7/8-inch slices.
Place 8 slices in each cake pan, cut side down in syrup.
Cover.
Let rise in a warm place until doubled in bulk.
Preheat oven to 350°F (175°C).
Bake 20 to 25 minutes or until golden brown.
Cool in pan about 5 minutes.
Invert on serving plate; remove pan.
Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Breakfast
Method: 
Baked
Interest: 
Holiday, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes

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