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

QUICKY STICKY BUNS

This is a quick way to serve a special treat.

3 tablespoons packed brown sugar, divided use
1/4 cup Karo corn syrup (light or dark)
1/4 cup coarsely chopped pecans
2 tablespoons butter or margarine, softened, divided use
1 (8 ounce) can refrigerated crescent dinner rolls
1 teaspoon ground cinnamon

Preheat oven to 350F. Coat 9 (2 1/2 inch) muffin pan cups with cooking spray.

In small bowl combine 2 Tbsp brown sugar, corn syrup, pecans, and 1 Tbsp of the butter or margarine. Spoon about 2 tsp of this mixture into each prepared muffin pan cup.

Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.

Spread dough with remaining 1 Tbsp butter.

Combine remaining 1 Tbsp brown sugar and cinnamon. Sprinkle over butter.

Roll up from short end. Cut into 9 slices. Place one slice in each muffin cup.

Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray; cool 10 minutes and serve.

Makes 9 buns