Ingredients
Filling
- 1 cup packed light brown Crystal Sugar
- ¼ cup granulated Crystal Sugar
- 1 Tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
- ¼ teaspoon coarse salt
Dough
- 3 – 8-ounce tubes dough sheets
Topping
- 1 cup coarsely chopped pecans
- 6 Tablespoons unsalted butter, melted
- ½ cup packed light brown Crystal Sugar
- ¼ cup granulated Crystal Sugar
- ¼ cup dark corn syrup
- ¼ teaspoon coarse salt
Instructions
- Grease a 9×13-inch metal baking pan; set aside. Preheat oven to 350°F.
Filling
- In a bowl, stir together brown sugar, granulated sugar, cinnamon, butter and salt.
- Remove the dough sheets from their tube and roll out on a floured surface. Shape into rectangles.
- Divide filling into thirds and spread evenly over dough.
- Gently press filling into the dough to help it stick.
- Roll dough up lengthwise, pinching seam to seal.
- Cut each filled dough into 8 medallions and place into prepared baking dish.
Topping
- Place chopped pecans on sheet tray and toast in pre-heated oven for 3–5 minutes. Allow them to cool, then add to topping sauce as directed.
- Whisk melted butter, brown sugar, granulated sugar, dark corn syrup and salt together in medium bowl until smooth.
- Bake rolls for 15 minutes, then pull from the oven to add topping.
- Add pecans to the whisked topping mixture, pour over buns and continue to bake for an additional 15 minutes, or until baked through.
- Allow the sticky buns to cool in pan for 5 minutes. Invert onto a serving platter or serve from the baking dish.
- Let buns sit 10–15 minutes before serving.
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