Quick Sticky Buns

quick-sticky-buns1

The past week has been much smooth; instead of the crazy busy schedule I found myself pleasantly occupied with many things which define me as a wife, a mom and above all as me… A walk with my husband, coffee with a friend, long stories hugging my kids, tackling chores with some music; it has been a nice week. I am grateful for all the love and blessing in my life and thank God for all this.

I cooked a lot this week and will share the recipes with you all soon. But today I am sharing with you the recipe for “Quick Sticky Buns” I made for Sunday breakfast. I recently found this recipe in the cookbook “The bon appétit – fast easy fresh”; filled with many wonderful ideas for fast and flavorful meals, this cookbook truly come’s handy when you are on time crunch.

quick-sticky-buns

Coming back to the sticky buns… These are just not any sticky buns; these are the kind that makes you feel comforted and loved. I love making sticky buns with brioche dough but that is a little time consuming process. In this recipe the pre-made refrigerated crescent rolls dough is used; it not only gives a perfect texture to these buns but also makes them in minutes than hours. So here you go my friends and next time when you crave some sticky buns don’t forget to try these Quick Sticky Buns….

Quick Sticky Buns

Ingredients

  • Butter unsalted – 2 ½ Tbsp.
  • Golden brown sugar – ½ cup, (packed) divided.
  • Light corn syrup – 2 Tbsp.
  • Lemon juice fresh – 2 tsp.
  • Walnuts – 1/3 cup, chopped coarsely.
  • Refrigerated crescent roll dough – 1 (8oz).
  • Cinnamon ground – ¾ tsp.

Instructions

  1. Preheat oven to 375°F. Butter 9-inch-daimeter cake pan.
  2. Melt the butter in small saucepan over low heat. Whisk in ¼ cup of brown sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
  3. Unroll dough onto floured work surface; press perforation together. Roll out dough to 8x12-inch rectangle. Sprinkle with remaining ¼ cup brown sugar and cinnamon.
  4. Starting at 1 short side, roll up dough jelly-roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds, cut side down, in syrup pan.
  5. Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan over buns and serve.
  6. Preheat oven to 375°F. Butter 9-inch-daimeter cake pan.
  7. Melt the butter in small saucepan over low heat. Whisk in ¼ cup of brown sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
  8. Unroll dough onto floured work surface; press perforation together. Roll out dough to 8x12-inch rectangle. Sprinkle with remaining ¼ cup brown sugar and cinnamon.
  9. Starting at 1 short side, roll up dough jelly-roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds, cut side down, in syrup pan.
  10. Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan over buns and serve.
http://simplyreem.com/quick-sticky-buns/

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