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Double Sticky, Sticky Buns




Source of Recipe


Internet


List of Ingredients




6 tablespoons Parkay®, plus more for pan
1 cup corn syrup
3 cups packed light brown sugar, divided
1 1/3 tablespoon ground cinnamon, (1/3 = 1 teaspoon)
1 1/2 cup pecan pieces
1/4 cup evaporated milk
1/2 cup Parkay®, melted
10 gingersnap cookies, ground fine
2 10 ounce packages refrigerated pizza dough


Recipe



Preheat oven to 375°F. Grease a 10-inch heat-proof baking pan with Parkay.
To make topping, place the non-melted Parkay, corn syrup, 2 cups of brown sugar, cinnamon, pecans, and evaporated milk in a medium size saucepan, preferably non-stick. Stir over low heat until smooth and sugar has dissolved. Pour into prepared pan and set aside.
To make filling, combine melted Parkay, remaining brown sugar, and cookie crumbs. Mix well. Set aside.
On cutting board, unroll one container of refrigerated pizza dough onto lightly floured surface. Spread with 1/2 of the filling. Unroll the second container of pizza dough and place directly on top of the first one. Spread with remaining filling and then roll the two doughs together, jelly roll fashion into a cylinder. Cut the roll in half and then in quarters. You should have 8 equal portions. Place directly onto the caramel and bake for 40-45 minutes.
Let cool for ten minutes and then turn upside down onto a large serving platter