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    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 currants

    Recipe



    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

 

 

 


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