Recipe: Butterscotch Sticky Buns (using refrigerated crescent roll dough)

BUTTERSCOTCH STICKY BUNS

5 tablespoons butter or margarine, divided use
2 packages (8 oz each) refrigerated crescent dinner rolls
1 (11 oz) package Nestle Toll House Butterscotch Flavored Morsels, divided use
1/2 cup chopped pecans
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
1 teaspoon ground cinnamon

Melt 2 tablespoons butter in 13x9-inch baking pan in preheated 375 degree F oven.

Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan.

Bake for 15 to 20 minutes or until lightly browned.

Microwave remaining morsels with remaining butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven.

Bake for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.

Makes 16 buns
Source: Nestle