Pecan Caramel Sticky Buns

If I had to choose one meal of the day that is my favorite, it is probably breakfast.  There are just so many things you can do with it, and quite frankly, you can have it any time of day!  Breakfast for dinner is always a crowd pleaser.  Always wanting to have some fresh cinnamon rolls or sticky buns can be a challenge, especially when you don't want to make your own dough or just pop open one of those tubes of pre-made cinnamon rolls with the package of icing.  Enter in these beauties....they are a great compromise.  Yes, they start with one of those tubes of dough but it's not what you think.  These rolls start with Pillsbury Crescent Recipe Creations Seamless Dough.  They are the same wonderful thing as the crescent rolls but even better because there aren't any perforations - just one long sheet of dough, which is a perfect medium for creativity.  If you can't find this beautiful creation, I suggest using a regular tube of Pillsbury crescent rolls, or even the reduced fat version, and pinch to seal the perforations.  With that being said, I have an idea to try this recipe with a tube of french bread dough or pizza crust as it will make more yummy sticky buns.  The topping and filling ingredients will probably have to be doubled for that one.  The rest of the recipe is adding glorious ingredients to make a mound of deliciousness.  I assure you, these will be a HIT!  Something else that is different in this recipe is how they are cooked.  I put each individual roll in a cup of a muffin tin.  Doing this helps the rolls rise more in the center as they are not substantial enough to effectively rise tall in the center if put in a pie-pan with the rest of the rolls and as is traditionally done.  I also think it helps the topping stay on the rolls better.  Incidentally, I also found out that the topping ingredients are delicious over vanilla ice cream.  BONUS RECIPE!  Enjoy!

Pecan Caramel Sticky Buns

• 1 tube Pillsbury Crescent Recipe Creations Seamless Dough or regular crescent roll dough
• Filling
• 1 Tablespoon butter
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 2 Tablespoons chopped pecans
• Topping
• 2 Tablespoons butter
• 3 Tablespoons low fat caramel dip
• 2 Tablespoons pancake syrup
• 1 Tablespoon brown sugar, unpacked
• 3 Tablespoons chopped pecans

Preheat oven to 350F.  To make the filling, in a small bowl, combine the butter and brown sugar.  Microwave for 10 seconds to melt the butter slightly.  Mix in the cinnamon and salt and combine well.  Set aside.  Take the seamless dough and lay out in a rectangle with the longest side facing you on a dry countertop or cutting board.  If using the regular crescent roll dough, pinch to seal the perforations.  Sprinkle the countertop with flour, if needed, to prevent sticking.  Spread the topping mixture on the dough, leaving a 1" border on all sides.  Sprinkle on the 2T of chopped pecans.  Roll up the dough, starting on the long side farthest away from you and rolling towards you.  Roll as tightly as possible so it creates a nice looking bun.  Pinch to seal.  Cut into eight equal pieces.  In a regular 12-cup muffin pan, grease 8 of the cups.  Place one roll in each cup.  Bake for 10 minutes.  Meanwhile, make the topping in a small bowl.  Put all the topping ingredients, except pecans, in a small bowl and microwave for approximately 30-45 seconds or until butter has mostly melted.  Add the pecans and mix thoroughly.  After rolls have baked for 10 minutes, evenly distribute topping among the rolls, about 1 Tablespoon each.  Bake for an additional 5 minutes or until golden brown.  Let cool slightly and gently remove from pan while still warm.