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cut into 3
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before baking
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rimmed glass plate over pan
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inverted onto plate
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These are very fast & easy to make for your family if you want a treat for brunch on the weekends ** Just 2 rolls of crescent rolls, and you can make them with sugar or sugar-free! I've even lightened them up a bit with low-fat crescent rolls and low fat creamer!
CARAMEL CRESCENT STICKY BUNS * sugar or sugar-free
2 rolls Crescent Rolls (8 rolls each for a total of 16 rolls) ~ can be low-fat
about 1/4 cup (4 TB) Butter, softened (or softened margarine is ok)
3 TB granulated sugar or plain white Splenda
2 tsp. cinnamon
1/3 cup + another 1/2 cup chopped pecans
1/2 cup packed dark brown sugar ~or~ 1/4 cup brown Splenda blend whisked with 1 TB cornstarch
1/4 cup caramel liquid coffee creamer (can be sugar-free or fat-free)
***
Preheat oven to 350°. Generously spray a 9″ pie plate with nonstick buttery cooking spray and set aside. ** Mix together the granulated sugar/Splenda with the cinnamon in a small bowl and set aside.
Unroll both packages of Crescent Rolls and leave in the rectangles. Mash those seams together. Put the rectangles together to form a larger rectangle. If you're like me, the triangles never come out the package nicely, so I have a big mess ~ just pull them out and put single layers of crescent dough on the counter and mash down all of the edges until you have a nice big rectangle using all of the crescent rolls.
Spread the butter over the entire rectangle. Sprinkle the cinnamon sugar over butter, then sprinkle with 1/3 cup of the chopped pecans. Roll up the rectangle, so that it’s the long way. Cut into 9 equal parts and set aside for a minute (more important to get a row lengthwise than over the whole rectangle to be sure you have pecans in each slice later). (TIP: I found it's easier to either eye-ball it and cut into 3 equal portions first, or use a ruler to cut into 3 equal portions ~ then cut each portion into 3 slices).
Whisk brown sugar/Splenda and caramel creamer in a small bowl. Pour into prepared pie plate. Sprinkle remaining pecans in pan, and put the rolls evenly (on their sides) in the pan. Push them down just a little tiny bit into the sauce. Bake for 20-25 minutes (just until golden on top ~ don't overbake or the caramel will be too cooked to drip over the buns when you invert it later). Remove from oven.
Let them rest about 5 minutes. Then, put your RIMMED serving plate over the pie pan and flip the pan over, so that the rolls are on the pan with the caramel dripping over them. (Get that pan into some HOT water right away to soak so the caramel doesn’t harden up & make it impossible to clean ~ and now you know why I said to generously spray your pan!) These are best eaten warm, but you can always heat them up later in the microwave for about 15 seconds.
CARAMEL CRESCENT STICKY BUNS * sugar or sugar-free
2 rolls Crescent Rolls (8 rolls each for a total of 16 rolls) ~ can be low-fat
about 1/4 cup (4 TB) Butter, softened (or softened margarine is ok)
3 TB granulated sugar or plain white Splenda
2 tsp. cinnamon
1/3 cup + another 1/2 cup chopped pecans
1/2 cup packed dark brown sugar ~or~ 1/4 cup brown Splenda blend whisked with 1 TB cornstarch
1/4 cup caramel liquid coffee creamer (can be sugar-free or fat-free)
***
Preheat oven to 350°. Generously spray a 9″ pie plate with nonstick buttery cooking spray and set aside. ** Mix together the granulated sugar/Splenda with the cinnamon in a small bowl and set aside.
Unroll both packages of Crescent Rolls and leave in the rectangles. Mash those seams together. Put the rectangles together to form a larger rectangle. If you're like me, the triangles never come out the package nicely, so I have a big mess ~ just pull them out and put single layers of crescent dough on the counter and mash down all of the edges until you have a nice big rectangle using all of the crescent rolls.
Spread the butter over the entire rectangle. Sprinkle the cinnamon sugar over butter, then sprinkle with 1/3 cup of the chopped pecans. Roll up the rectangle, so that it’s the long way. Cut into 9 equal parts and set aside for a minute (more important to get a row lengthwise than over the whole rectangle to be sure you have pecans in each slice later). (TIP: I found it's easier to either eye-ball it and cut into 3 equal portions first, or use a ruler to cut into 3 equal portions ~ then cut each portion into 3 slices).
Whisk brown sugar/Splenda and caramel creamer in a small bowl. Pour into prepared pie plate. Sprinkle remaining pecans in pan, and put the rolls evenly (on their sides) in the pan. Push them down just a little tiny bit into the sauce. Bake for 20-25 minutes (just until golden on top ~ don't overbake or the caramel will be too cooked to drip over the buns when you invert it later). Remove from oven.
Let them rest about 5 minutes. Then, put your RIMMED serving plate over the pie pan and flip the pan over, so that the rolls are on the pan with the caramel dripping over them. (Get that pan into some HOT water right away to soak so the caramel doesn’t harden up & make it impossible to clean ~ and now you know why I said to generously spray your pan!) These are best eaten warm, but you can always heat them up later in the microwave for about 15 seconds.
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