I am not fond of using pre-made doughs or cake mixes, but I have a soft spot for Pillsbury Crescent Rolls. Having just gotten back from vacation in L.A., I wanted something easy and foolproof to start me back on the baking track.
Crescents are so versatile, there are so many things you can do with them ranging from sweet to salty, appetizer to entree. There are whole cookbooks on Crescent make-overs! These sticky chewy pecan buns are such an easy treat to throw together and they are absolutely decadent. The caramelized sugar around the edges combined with the buttery burst of flavor and crunch of the pecans. The key is to flip them immediately after they come out of the oven so that none og the topping gets a chance to stick to the pan. It's a good thing I buy tubes and tubes of this dough when it's on sale because nobody can stop at just one sticky bun.
Sticky Chewy Pecan Buns
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup pecans, chopped
2 tbsp sugar
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1 tbsp butter
1. Heat oven to 375°F. In small bowl, mix brown sugar, 1/2 teaspoon of the cinnamon and 1/4 cup butter. Spread mixture in bottom and up sides of 8" square pan. Sprinkle pecan over butter mixture.
2. In another small bowl, mix sugar and remaining 1/2 teaspoon cinnamon; set aside. Unroll dough and press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with sugar mixture.
3. Working width-wise, cut dough into 12 strips. Make 4 braids - 3 strips per braid and place side by side in prepared pan. (For bun-shapes: Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into eight 1"-slices. Place each slice, over pecans in muffin cup.)
4. Bake 20-25 minutes or until deep golden brown. Immediately invert onto serving platter.