I hope you like them! -nt-Ġ registered and 189 anonymous users are browsing this forum. Re: where do you get the reduced fat crescent rolls? Where do you get the reduced fat crescent rolls? Re: Quicky Sticky Buns - made these yet again (m) "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield Immediately invert pan onto cookie sheet or tray cool 10 minutes and serve. Bake 25 minutes or until golden brown.ġ1. Spread dough with remaining 1 Tbsp margarine sprinkle with cinnamon mixture.ġ0. Combine remaining 1 Tbsp brown sugar and cinnamon.Ħ. Unroll crescent roll dough pinch seams together to form 1 rectangle.ĥ. Spoon about 2 tsp of mixture into each of 9 (2 1/2 inch) muffin pan cups that has been sprayed with cooking spray.Ĥ. In small bowl combine 2 Tbsp brown sugar, corn syrup, pecans and 1 Tbsp margarine.ģ. Yay! I can't wait to make these again.ģ Tablespoons packed brown sugar, dividedĢ Tablespoons soy margarine, softened and dividedġ (8 ounce) can reduced fat crescent rollsĢ. This recipe has been in my family for a while, and I just realized that with reduced fat crescent rolls and soy margarine it should be IBS-safe. All of the caramelly, boozy goodness will be on top.Trigger Foods, Safe Foods, 10 Commandments of Eating for IBS, More. Take another 12-inch skillet and place it on top of the hot skillet. Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.įor the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.īutter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. You'll wind up with one long buttery, cinnamony, sugary, gooey log. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Don't worry if the filling oozes as you work that just means the rolls are going to be divine. Use both hands and work slowly, being careful to keep the roll tight. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal. Sprinkle over the granulated sugar and cinnamon. Use your fingers to spread the butter evenly. The dough should be very thin.įor the filling: Pour the melted butter over the surface of the dough. To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.) Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.Īfter 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Repeat with the second sheet of puff pastry to make 12 sticky buns. Place each piece, spiral side up, in 6 of the muffin cups. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Trim the ends of the roll about 1/2-inch and discard. For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil.
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