Pecan Sticky Buns

Only two ingredients required! Large, fluffy proof-and-bake Janey Lou’s Cinnamon Rolls topped with Pecan Pie in a Jar result in finger-licking good sticky buns. Perfectly easy for Christmas morning.

5 ways to top Janey Lou’s Cinnamon Rolls

1. Cream Cheese Icing (#8388)
2. Peanut Butter Frosting. 1/4 cup Jif Creamy Peanut Butter (#2913) + 4 cups C & H Powdered Sugar (#1151) + 6-7 Tbsp milk
3. Uncle Denny’s Caramel Topping (#7894)
4. Cornaby’s Fruit Filling
5. Rich’s Cheesecake Whip (#2113) or Chocolate Whip (#2281)– approved by Alison!

If you like this recipe, try these:

• Glenda’s Raspberry Rolls
• Pumpkin Monkey Bread
• Salted Caramel Brownies
• Creative Ways to use Janey Lou’s Cinnamon Rolls
• Kim’s Orange Glazed Beehive Rolls

Only two ingredients required! Large, fluffy proof-and-bake Janey Lou’s Cinnamon Rolls topped with Pecan Pie in a Jar.

Pecan Sticky Buns

Ingredients:

• 9 Janey Lou’s Old Fashioned Cinnamon Rolls (#9134)
• 1/2 cup San Saba Pecan Pie in a Jar (#7975)

Instructions:

1. Remove 9 rolls from the freezer and place in an 8×8 pan. Cover with cling wrap (#6127) and place in refrigerator overnight (a minimum of 6 hours).
2. Place rolls at room temperature until they reach 65° F about 3 hours* until the rolls are about double.
3. Generously spread Pecan Pie in a Jar on top of the dough.
4. Then, place rolls in 350° F oven for 14-16 min, or until golden brown.
5. Allow to cool slightly before eating.

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