This gooey roll recipe is easy to make because it starts with frozen bread dough, but the brown sugar-pecan filling and maple-pecan topping are completely homemade.

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Ingredients

Filling:

Topping:

Directions

Filling:

  • In a medium-size bowl, mix together the butter, pecans, dark-brown sugar and cinnamon. Set aside.

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Topping:

  • Coat 2 round 8-inch cake pans with nonstick cooking spray. In each pan, place 2 tablespoons of the melted butter, 2 tablespoons dark-brown sugar and 6 tablespoons maple syrup. Stir to combine. Sprinkle 1/2 cup of pecans over each pan. Set aside.

  • On well-floured work surface, roll out 1 thawed loaf of dough to a rectangle, 18 x 6 inches. Sprinkle 1/3 of the filling over dough. Starting from a long end, roll up jelly-roll style. Repeat with remaining two loaves of dough, sprinkling each with 1/3 of the filling. Cut each log into twelve 1-1/2-inch slices. Place 18 slices, cut-side down, into one of the prepared pans. Repeat with remaining 18 slices and second pan. Cover both pans with plastic wrap; let rise, covered, in a warm place for 45 minutes.

  • Heat oven to 350°F. Bake at 350°F for 40 minutes or until buns are golden and sound hollow when tapped. Place a foil-lined baking sheet under pans to catch drips.

  • Remove from oven and run knife around edge to loosen. Flip each pan over onto large platter with pecan topping on top. Serve warm or at room temperature.

Editors Note:

To freeze half of recipe after baking, flip one of the pans onto a baking sheet. Let cool completely. Place a square of waxed paper over top of buns. Cover completely with plastic wrap. Freeze for up to 4 weeks. To serve, thaw at room temperature for 90 minutes. Unwrap plastic and waxed paper and discard. Bake thawed sticky buns directly on baking sheet in a 250°F oven for 30 minutes or until heated through. Serve immediately.

Nutrition Facts

324 calories; 15 g total fat; 16 mg cholesterol; 320 mg sodium. 44 g carbohydrates; 7 g protein;

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