Maple-Pecan Sticky Buns

Ingredients

• 0.5 cup t brown sugar dark packed
• 3 tablespoons butter melted
• 1 teaspoon ground cinnamon 
• 20 servings maple syrup 
• 0.5 cup pecans toasted chopped
• 20 servings portugese rolls 
• 16 oz frangelico hot
• 16 oz frangelico hot

Equipment

• bowl
• frying pan
• oven
• wire rack
• plastic wrap
• microwave
• serrated knife

Directions

1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
3. Roll dough into an 18- x 10-inch rectangle.
4. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
5. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife.
6. Place 1 slice in center of each prepared pan.
7. Place 7 slices around center roll in each pan.
8. 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.
9. Preheat oven to 35
10. 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.
11. TRY THIS TWIST! Apple-Cinnamon Sticky
12. Rolls: Peel and chop 2 Granny Smith apples (about 3 cups chopped).
13. 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.
14. Drain and cool 15 minutes. Prepare recipe as directed, sprinkling apples over brown sugar mixture before rolling up.