Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
Preheat oven to 350°. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
TRY THIS TWIST! Apple-Cinnamon Sticky Rolls: Peel and chop 2 Granny Smith apples (about 3 cups chopped). Place apples in a small microwave-safe bowl, and pour 1 cup apple juice over apples. Cover tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Prepare recipe as directed, sprinkling apples over brown sugar mixture before rolling up.
These are wonderful. To answer some questions and problems..
Step 1. Sticky bun syrup is placed in prepared pan and in Step 4, the cut rolls are placed on top of it. The Maple Glaze is put on top of baked rolls in Step 6 along with the chopped nuts.
As far as nutritional content..These are sticky buns ... One of life's little indulges!
The recipe gives you the option for two glazes: Sticky Bun Syrup OR Maple Glaze. I have used this recipe 3 times and my husband and I will eat the whole batch in one day! I have only used the Maple Glaze each time. At first I was a little nervous about putting maple syrup in it, but after the butter and brown sugar (I also add some cinnamon), you can't taste any maple in the glaze, I think it's only used as a thickener. It is SO heavenly and addicting! The rolls always come out perfect (just follow the instructions in the boxed roll mix and you can't go wrong...and I am not one to make rolls very well! I strongly suggest this recipe if you need a quick breakfast treat or just want something easy and decadent!
I have read the recipe several times but it appears that you either make the sticky glaze or the maple glaze...is that correct? The sticky glaze says an egg white but no where does it say to cook that mixture. Maybe I am reading something wrong.
I have not made this recipe, but I would like to see more nutrition information on recipes - especially ones that are called "Without Guilt". Listing only fat and calories doesn't help those who are diabetic and/or counting carbs.
Re: Maple Pecan Sticky Buns featured on cover of Jan. 2013 magazine
I just made this recipe and am very disappointed. I followed the recipe explicitly. After baking for 20 min., the buns were no where near done so I cooked them longer. Although the recipe calls for pecans, there are no instructions whether to mix them into the glaze or just sprinkle them on the cooked buns. I have many of your annual cookbooks since 1979 and have enjoyed so many of your recipes and magazines but this one was a total waste of my time and money. Please look at this recipe and send me the corrections.
For someone who's dough challenged like me, these are absolutely perfect! The sticky buns came out fluffy and delicious. The maple glaze is phenomenal and everything put together was heavenly. The entire family loved them. You can read my full review at Taking On Magazines: http://bit.ly/SxYm8z
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