Quick and Easy Pecan Sticky Buns
Minutes Prep time: 25
Minutes Total time: 60
Servings: 16
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 60
Servings: 16
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups firmly packed brown sugar, divided
3/4 cup pecan pieces
1/2 cup corn syrup
3 tablespoons Parkay® Original-stick
2 tablespoons evaporated milk
1-1/2 teaspoons ground cinnamon
1/2 cup Parkay® Original-stick, melted
10 gingersnap cookies, ground fine (10 cookies = about 1/2 cup)
2 pkgs (13.8 oz each) refrigerated pizza crust dough
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 39 mg | 4% |
Carbohydrate | 63 g | 21% |
Cholesterol | 1 mg | 0 |
Total Fat | 13 g | 20% |
Iron | 2 mg | 10% |
Calories | 375 kcal | 19% |
Sodium | 476 mg | 20% |
Protein | 5 g | 9% |
Saturated Fat | 2 g | 10% |
Sugars | 40 g | 4% |
Vitamin C | 0 |
Preheat oven to 375°F. Spray 13x9-inch baking pan with cooking spray; set aside. Combine 1 cup of the brown sugar, the pecans, corn syrup, the 3 tablespoons Parkay, the milk and cinnamon in medium saucepan. Cook over low heat 8 minutes or until sugar has dissolved and mixture is well blended, stirring constantly. Pour into prepared baking pan; set aside.
Mix the 1/2 cup Parkay, the remaining 1 cup brown sugar and the cookie crumbs until well blended; set aside. Unroll 1 package of pizza crust dough onto lightly floured surface; cover with half of the cookie crumb mixture. Unroll remaining package of pizza crust dough; place over topped dough. Cover with remaining crumb mixture. Roll up, starting at the long side. Cut into 16 equal pieces. Place, cut-sides down, in single layer over pecan sauce in baking pan.
Bake 35 minutes. Let cool 10 minutes in pan; invert onto large serving platter. Let stand 2 minutes, then remove baking pan. Serve warm.
Quick and Easy Pecan Sticky Buns