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Pineapple Pecan Sticky Buns
1/4 cup melted butter
1 cup brown sugar, packed
1 fresh pineapple, peeled, cored and chopped
1/2 cup chopped pecans
1 loaf frozen bread dough, thawed (1/3 of a 32 ounce package)
2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pour melted butter in the bottom of a 13 x 9-inch baking pan. Sprinkle with brown sugar, then pineapple and pecans. Set aside.
Roll thawed dough into a 10 x 12-inch rectangle and spread with softened butter.
In a small bowl, combine sugar, cinnamon and nutmeg and sprinkle over buttered dough. Roll up and pinch seam to seal.
Cut dough into twelve 1-inch slices. Place in baking dish over pineapple pecan mixture; cover and let rise until doubled in size, about 45 minutes to 1 hour.
Bake at 350 degrees F for 20 to 25 minutes.
While buns are still hot, invert onto a serving platter.
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