Saturday (Surprise) Sticky Buns

You will need:

1 can seamless crescent dough

5 T. butter, divided

3 T. honey

3 T. brown sugar

¾ c. pecans, finely chopped, divided

1 t. vanilla

1-2 T. cinnamon, to taste

1-2 T. white sugar, to taste

1.         Preheat oven to 350°F.

2.         Melt 4 T. of butter in an 8 in. round pan or an 8×8 in. square pan.

3.         Mix honey, brown sugar, and vanilla into the butter. Sprinkle with ½ c. pecans and set aside.

4.         Unroll the crescent dough and spread with 1 T. melted butter. Sprinkle liberally with cinnamon and sugar, or to your taste.

5.         Sprinkle with cinnamon-sugar covered dough with ¼ c. chopped pecans.

6.         Roll up the dough along the long edge and cut into 16 pieces. Put the pieces on top of the butter-honey-brown sugar-pecan mixture in the pan, and gently press them down into the pan.

7.         Bake the rolls for 15-18 minutes until golden brown on top.

8.         Cool in the pan for 10 minutes. Then flip out onto a platter and serve warm.

Notes:

·   Substituting molasses or corn syrup for honey will probably work in a pinch.

·   I used light brown sugar, but dark brown should work, too, although I wouldn’t advise using dark brown sugar and molasses.

·   I used vanilla sugar from Penzey’s spices that my MIL gave me.

·   Using mini muffin tins to make the rolls will ensure that each one is browned on the edges, which might be nice for texture and for serving.

·   Can be made without pecans, or with some other nuts or raisins.

·   Can be made without butter-brown sugar-honey mixture, and then drizzled with powdered sugar glaze for classic cinnamon rolls.