1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
3. Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
4. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
5. Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
6. Preheat oven to 350°. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
Sticky Bun Syrup-
2/3 cup powdered sugar
1/4 cup butter, melted
2 tablespoons maple syrup
1 egg white
Whisk together powdered sugar, melted butter, maple syrup, and egg white until smooth.
Maple Glaze-
3 tablespoons butter
1/4 cup firmly packed dark brown sugar
2 tablespoons maple syrup
Pinch of salt
3 tablespoons milk
Melt butter in a small, heavy saucepan over medium heat. Whisk in brown sugar, maple syrup, and a pinch of salt until blended. Whisk in milk; bring mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, 3 to 4 minutes or until glaze is golden brown and glossy. Use immediately.
Originally Submitted
7/6/2013
0 Out of 5 from
0 reviews
You can add this Maple-Pecan Sticky Buns recipe to your own private DesktopCookbook.
