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:

Pecan Sticky Buns

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:

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.

Comments

  1. Raspberry French Toast Bake - Alisons Pantry Delicious Living Blog - […] Pecan Sticky Buns […]

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