This recipe was cut out of a sugar box and included a handy tab at the top making it easy to find in the recipe box. But this particular one has been worn down over time so that it no longer says ‘sticky buns’ on it. Does that mean it was well used? Or, skipped over a lot?
1 package (13 3/4 oz) yeast roll mix
1 1/4 cups firmly packed Domino Dark Brown Sugar
1/2 cup plus 2 tablespoons butter or margarine
1 tablespoon water
1/2 cup pecans chopped
1 teaspoon cinnamon
Prepare yeast roll mix as directed on package. While dough is rising combine 3/4 cup brown sugar, 1/2 cup butter and water. Mix until blended. Pour mixture into 9×13 inch pan. Sprinkle pecans over syrup.
When dough has risen, punch down; roll into a rectangle 12×15 inches. Spread with remaining 2 tablespoons soft butter or margarine; sprinkle with a mixture of remaining 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll up like a jelly roll to make a roll 15 inches long. Seal edges. Cut into 15 slices; place in prepared pan. Cover, let rise until doubled, about 30 minutes, Bake in moderate oven 350º F 25 to 30 minutes. Turn out immediately into serving plate. Yield: 15 buns.