Buns/Rolls: Miniature Sticky Buns
Source of Recipe
www.cyber-kitchen.com
List of Ingredients
1/2 stick butter or margarine (not spread) at room -- (1/4) temperature
1/4 cup packed brown sugar
1 1/2 teaspoons light corn syrup
48 pecan halves
Filling:
1/2 cup packed brown sugar
1/2 cup pecan pieces
1 teaspoon ground cinnamon
2 tubes (8 ounces each) refrigerated crescent roll dough
1/2 cup raisins or currantsRecipe
Heat oven to 375 degrees and have ready miniature muffin pans(s).
Mash butter, 1/4 cup brown sugar and corn syrup in small bowl with rubber spatula until blended and smooth. Smear mixture in each muffin cup to coat generously. Put a pecan half flat side up in each cup.
Filling: Process brown sugar, pecan pieces and cinnamon in food processor or blender until nuts are fine. Remove crescent roll dough from both tubes. Cut each roll in half crosswise.
On a lightly floured surface, unroll a dough half. Pat or roll into a 12 x 6 inch rectangle, pressing perforations together. Sprinkle with 1/4 of filling, then evenly scatter on 2 tablespoons raisins. Starting from one long side, roll up tightly jelly roll style. Pinch seam to seal. Trim ends and cut roll crosswise in 12 pieces. Press a cut side up firmly into prepared muffin cups. Repeat with remaining dough and filling.
Bake 15 to 20 minutes until golden brown. Invert immediately onto wire rack, using a small fork or spatula to loosen schnecken from cups. Turn pecan side up. Cool completely. Store airtight up to 1 week or freeze up to 3 months. Makes 48
|
|
member logon
