Mini Pecan Sticky Buns
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Pecan (finely chopped)1 cup
Light Corn Syrup4 tsps
Vanilla Extract3 cup
Sugar2 tbsps
CinnamonDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla
4
Let the mixture bubble up for a minute, then remove from the heat
5
Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins
6
For the rolls: Roll out each piece of dough into a rectangle 6 inches wide and 24 inches long (should roll out very thin!)
7
Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface
8
Starting at the far end of 1 piece, roll the dough into a long roll, rolling toward you
9
You'll end up with a 24-inch-long roll of dough
10
With a sharp knife, cut into very thin slices, about 1/4 inch thick
11
Repeat with the remaining pieces of dough
12
Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping
13
Bake until golden brown, 12 to 13 minutes
14
Turn out the rolls from the pans immediately
15
Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!)
16
If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls