Refrigerated crescent rolls make quickwork of these tasty sticky buns.
Recipe: Quick Sticky Buns
2 1/2 tablespoons unsalted butter
Preheat oven to 375°F (190°C).Butter 9-inch cake pan; set aside.
Melt 2 1/2 tablespoons butter in smallsaucepan over low heat. Whisk in 1/4 cup brown sugar, corn syrupand lemon juice. Increase heat to medium and whisk until sugarmelts and syrup boils. Pour syrup evenly over bottom of preparedpan. Sprinkle with walnuts.
Unroll dough on floured surface; pressperforations together. Roll out dough to 8 x 12-inch rectangle.Sprinkle with remaining 1/4 cup brown sugar and cinnamon. Startingat a short side, roll up dough as for a jelly roll. Cut crosswiseinto eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
Bake buns until golden brown, about 20minutes. Cool in pan 1 minute. Place plate over pan. Invert bunsonto plate. Remove pan. Spoon any syrup in pan onto buns andserve.
1/2 cup light brown sugar, packed – divided use
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped walnuts1 (8-ounce) tube refrigerated crescentroll dough
3/4 teaspoon ground cinnamon
Makes 8 sticky buns.
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