Cinnamon Sticky Bun Deliciousness
Cinnamon Sticky Bun Deliciousness ~swoon~ I imagine that you’re going to skip all the jibber jabber of this post and run straight to the recipe once you see the picture.
It will make your house smell heavenly.
You will be adored by all within the walls of your abode.
Your children will volunteer to do the dishes.
[No they won’t, but still.]
Adoring pets will find you even more irresistible.
[Is that even possible. No. But still.]
The neighbors will send in friend applications if you’re the kind that gifts friends tasty morsels from your kitchen.
[I say that as if there was the slightest chance any of this will be left over.]
Just be sure to come back and read all of the delight.
The recipe makes a generous amount of delicious, perfectly gooey sticky buns in the blink of an eye. Okay, not that fast, but it’s definitely quick. If you somehow manage not to eat every tasty morsel, they’ll be a yummy treat the next day as they reheat in the microwave really well.
Also, I did something that others started doing light years ago and that is this [it’s worthy of a drum roll if you can possibly manage one]: there’s a printable recipe at the end of the post. I know, right? I’m a technological creature of wonderment and awe.
Now to the Cinnamon Sticky Bun Deliciousness.
Let’s do this.
Here’s what you need:
¾ cup packed brown sugar
½ cup corn syrup
½ cup butter, cut into tablespoons [it’s designated on the butter wrapper]
1 cup and a little bit more coarsely chopped pecans [I love these guys]
1/3 cup sugar
1 Tbsp ground cinnamon
24 Rhodes Rolls, frozen but thawing [take them out of the freezer just before you begin gathering ingredients and lay them out on a counter top/cookie sheet/large plate that’s covered with parchment paper or aluminum foil that’s been sprayed with cooking spray]
Here’s what you do.
Preheat oven to 375 degrees
1—grease the bottom of a 13” X 9” baking dish
2—combine brown sugar, corn syrup and butter in a sauce pan — cook on medium heat until sugar is dissolved — add pecans — pour brown sugar mixture into the 13” X 9” baking dish, covering the bottom of the pan – set aside
3 —combine the sugar and cinnamon in a shallow bowl
4—cut the Rhodes Rolls dough balls in half – dip each half in the sugar and cinnamon combination — place in the brown sugar mix [I just start at one end of the dish and head to the other — they won’t need to be squinched]
5—place in oven and bake for 26-32 minutes or until deliciously golden brown
6—carefully [don’t burn yourself] invert (flip it upside down) the baking dish onto a platter/plate and serve
It’s tasty with ice cream, whipped cream, or all by itself.
The number of servings varies from 12-16. Or one because that’s how I roll. ~grin~ Well, maybe I should say, “That’s why I roll.”
No, I don’t eat the whole thing. Seriously.
Friends have been the appreciative recipients of these tasty morsels because why not?