Easy Sticky Buns


Sticky Bun Topping

▢¾ cup (150 g) brown sugar
▢½ cup (1 stick / 113 g) unsalted butter, melted
▢½ cup (54.5 g) coarsely chopped pecans

▢2 tubes (8-count each) crescent rolls
▢½ cup (1 stick / 113 g) unsalted butter, softened
▢½ cup (100 g) light brown sugar, packed
▢1 tablespoon ground cinnamon

Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Sticky Bun Topping

In a bowl, combine the melted butter and brown sugar. Pour it into the prepared baking dish, spreading it out evenly.
Top the butter and brown sugar with the chopped pecans.

Working on a clean work surface, roll out both tubes of dough. Position the second sheet of dough directly next to the first sheet, creating a large square of dough. Combine the sheets of dough so that no seams are seen.
Spread the butter evenly over the dough.
In a small bowl, combine the brown sugar and cinnamon. Mix well.
Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.
Working on the long edge, roll the dough into a log. Slice into 12 equal-sized pieces. Nestle each piece into the sticky topping in the pan.
Bake for 25-30 minutes, or until the tops are golden brown.
Flip the baked rolls onto a large cookie sheet or sheet pan.
Serve warm.