Quicky Sticky Buns Recipe
Ingredients
3 tablespoons packed brown sugar, divided
1/4 cup Light or Dark Corn Syrup
1/4 cup coarsely chopped pecans
2 tablespoons Margarine, softened, divided
1 can (8 ounces) refrigerated crescent rolls
1 teaspoon ground cinnamon
Directions
Preheat oven to 350°F.
In small bowl combine 2 tablespoons brown sugar, corn syrup, pecans and 1 tablespoon margarine.
Spoon about 2 teaspoons mixture into each of 9 (2 1/2-inch) muffin pan cups.
Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
Combine remaining 1 tablespoon brown sugar and cinnamon.
Spread dough with remaining 1 tablespoon margarine; sprinkle with cinnamon mixture.
Roll up from short end.
Cut into 9 slices.
Place one slice in each prepared muffin pan cup.
Bake 25 minutes or until golden brown.
Immediately invert pan onto cookie sheet or tray; cool 10 minutes.
In small bowl combine 2 tablespoons brown sugar, corn syrup, pecans and 1 tablespoon margarine.
Spoon about 2 teaspoons mixture into each of 9 (2 1/2-inch) muffin pan cups.
Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
Combine remaining 1 tablespoon brown sugar and cinnamon.
Spread dough with remaining 1 tablespoon margarine; sprinkle with cinnamon mixture.
Roll up from short end.
Cut into 9 slices.
Place one slice in each prepared muffin pan cup.
Bake 25 minutes or until golden brown.
Immediately invert pan onto cookie sheet or tray; cool 10 minutes.
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