EASY CARAMEL PECAN STICKY BUNS

clean Sticky Buns smooth and gooey soften-in-your-mouth sticky buns crowned with caramel sauce and chopped pecans. This easy recipe uses canned crescent roll dough and organized caramel sauce. i've a extreme weak point for sticky buns. they are without a doubt my preferred breakfast pastry. there is a eating place close to our residence that sells absolutely the great sticky buns. they are massiv nearly the scale of a dinner plate! The pastry is soft and the caramel topping is extremely gooey and candy, and it’s simply natural perfection. 

I only permit myself to order one about once a year because I can't stop myself as soon as I start eating it. It’s unbelievably delicious! i'm by no means bold sufficient to make “real” sticky buns at domestic. They require quite a piece of labor, time, and planning in advance. Plus, I don’t want a big pan of sticky buns sitting around my kitchen (see above regarding my lack of self control) So, for those times that I’m yearning a sticky bun – stat!- this recipe for clean Caramel Pecan Sticky Buns comes to the rescue.

INGREDIENTS :

• 3/4 cup toasted chopped pecans see note
• 1/2 cup salted caramel sauce heated until pourable (see note)
• oz One 8- can refrigerated crescent rolls
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• Sea salt optional

INSTRUCTIONS :

1. Preheat oven to 375°F. Grease a 9.5 inch pie dish. Scatter the pecans into a single layer in the bottom of the pie dish. Pour the caramel sauce evenly over the top of the pecans. Set aside.
2. On a lightly floured surface, roll out the crescent dough into a 13x9 inch rectangle. Be sure to press together any seams in the dough to form one complete piece. Sprinkle the brown sugar and cinnamon over the crescent roll dough leaving a half inch border around the outside. Starting at one of the shorter sides, tightly roll the crescent rolls into a log. Cut the log into 10-12 rolls. I cut the dough using a piece of unflavored dental floss. Slide the floss under the log of dough where you want to cut, grab both ends of the floss in each hand, crossing them over each other above dough. Pull it taut until the slice is cut. Continue to slide the floss along the length of the log of dough until all pieces are cut. Alternately, you can use a really sharp knife to cut them.
3. Place the sticky buns cut side up on top of the caramel in the pie dish, placing approximately 8 buns around the outside and 3 inside.
4. Bake for 16-18 minutes, until the buns are light golden brown and the caramel sauce is bubbling. Remove from the oven, and place a large plate on top of the pie dish, then quickly flip the pie dish over to invert the buns onto the plate. Spoon any caramel or pecans left in the pie dish onto the buns. If desired, sprinkle lightly with sea salt. Serve while warm. The caramel will firm up as it cools. These are best served immediately.