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Butterscotch Sticky Buns
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Rating: 3.8/5 (30 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 237
% Daily Value**
Total Fat 8g
13%
Saturated Fat 3g
5%
Unsaturated Fat 2g
Cholesterol 13mg
4%
Sodium 259mg
11%
Total Carbohydrate 38g
13%
Dietary Fiber 1g
4%
Sugars 22g
Protein 3g
Vitamin A  3%Vitamin C  1%
Calcium  6%Iron  6%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butterscotch Sticky Buns

Recipe Tags: Bread Recipes

Date Added: March 16, 2012
This is a fun, easy to make, no fuss recipe that can be done as a family project to provide treats for everyone.

Ingredients:

5 tablespoons Butter Divided
16 oz Crescent Rolls
12 oz Butterscotch morsels divided
1/2 cup Pecan chopped
1/4 cup Sugar
1 1/2 teaspoons Lemon Juice
1 1/2 teaspoons Water
1 teaspoon Cinnamon Ground
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Directions:

1. Melt 2 tbsp butter in 13 x 9 baking pan in preheated 375 oven.

2. Unroll dinner rolls; separate into 16 triangles.

3. Sprinkle triangles with 1 1/2 cups butterscotch morsels.

4. Starting at shortest side, roll up each triangle; arrange in prepared baking pan.

5. Bake for 15 to 20 minutes. In small heavy saucepan over low heat, melt remaining butterscotch morsels with remaining butter, stirring until smooth; remove from heat.

6. Stir in pecans, sugar, lemon juice, water and cinnamon.

7. Pour over hot rolls and return to oven.

8. Bake for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool 10 minutes.

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Dietary Notes:
This recipe is low-cholesterol with 12.63mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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