Cinnamon Sticky Buns

Kathleen Riemer



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3 tablespoons butter, melted
1/3 cup firmly packed brown sugar,
1/3 cup pancake syrup,
3/4 cup chopped pecans,
1 teaspoon mccormick® cinnamon, ground,
1 teaspoon mccormick® pure vanilla extract,
1 can (11.3 ounces) refrigerated dinner rolls, (8 rolls)

Directions Step-By-Step

Mix butter, sugar, syrup, pecans, cinnamon and vanilla in 9-inch round cake pan. Arrange rolls in pan with sides touching.
Bake in preheated oven as directed on package until rolls are golden brown. Immediately invert pan onto serving plate; remove pan. Spread any remaining topping from pan over rolls. Serve warm.

About this Recipe

Course/Dish: Sweet Breads