Easy Sticky Buns
Easy Sticky Buns are sure to become a family favorite breakfast or brunch. Made using Rhodes rolls and a simple caramel pecan sauce, they are simple and so delicious.
Servings 12 servings
Ingredients
- 12 Rhodes dinner rolls
- 5 Tablespoons butter
- 2/3 cup brown sugar
- 2 Tablespoons heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Rise the rolls according to package directions.
- Preheat oven to 350 degrees. In a saucepan, melt the butter. Stir in brown sugar, heavy cream, cinnamon and salt. Bring to a simmer, stirring constantly, for one minute. Remove from heat and stir in vanilla.
- Spray a muffin pan with nonstick spray. Evenly divide the chopped pecans among the 12 muffin cups. Add a heaping tablespoon of the caramel sauce to each muffin cup.
- Cut the rolls into quarters. Add four pieces of dough to each muffin cup. Bake for 20 minutes, until golden and bubbly.
- Remove from the oven and place a large rimmed baking sheet upside down on the muffin pan. Carefully flip the pan to turn out the sticky buns. Serve immediately. Store leftovers in an airtight container for up to two days.