I love brunch. Those special weekend breakfasts that prompt my kids to declare I’m the best mom ever. I enjoy taking a lazy Saturday morning and filling it with something special to eat for my family. When I discovered the entire brunch section as part of the Kraft Tastemaker blogging program, I was thrilled. So many delicious looking options to try out for my family.
These sticky buns stood out for me. I noticed that this recipe uses actual caramel instead of a mixture of brown sugar and butter. Imagine how good that tastes? It really had my tastes bud begging me to try this recipe.
- 16 KRAFT Caramels
- 2 Tbsp. milk
- ¾ cup chopped PLANTERS Pecans, divided
- 1 can (8 oz.) refrigerated crescent dinner rolls
- ¼ cup sugar
- 1 tsp. ground cinnamon
- 2 Tbsp. raisins
- HEAT oven to 375ºF.
- MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with ½ cup nuts.
- UNROLL crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)
- BAKE 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.
If you are every looking for a delicious caramel sauce, it is much easier than you think.
I did learn that it is important to stick with a 8 inch round pan versus a 9 inch. I have both but opted for the 9 inch because I liked it more. Don’t do that. Stick with 8 inches. (More on that later.)
This recipe requires a bit of rolling and cutting, but it really doesn’t take long at all. After pinching the seams and adding my filling, I simply rolled each long rectangle up the short way. Then I cut it in half, then cut those in half again.
They baked up beautifully! Do be sure to flip the pan over immediately after it comes out of the oven so you don’t loose any of the caramel. Because my biscuits didn’t fully cover all areas of the pan due to the larger size, some of my caramel baked too long. I also waited about 30 seconds to flip it so I could get a few pictures.
Everything tastes absolutely fabulous. I did lose out on some of my caramel and nuts on the bottom of the pan. Learn from my mistake so you can enjoy all the gooey deliciousness this recipe offers.
I served these buns with some delicious scrambled eggs, and I was given two enthusiastic thumbs up for breakfast from my 7 year old. I can’t blame him. I just wish I had made two pans!
Disclosure: This post was created for the Kraft Tastemaker Blogger Program. All thoughts remain my own and are not influenced by the monetary compensation received.