Andrea’s “Could I BE any lazier??” sticky buns

I am in charge of baked goods for our Easter Brunch.  This is an excellent development since I usually end up in charge of the meats and I don’t even eat meat (well, red meat anyway).  All Easter morning I am up to my elbows in frying bacon and pork sausage.    Heaven forbid I try to sneak in some turkey bacon.  There would be rioting.

So baking it is.

I decided to make my little perfect scones and I went on the hunt for a sticky bun recipe.  Only I didn’t want to actually, you know, make the dough.  Yeast scares me. 

So I’ve spent the week scouring the Internet for recipes and nothing quite sounded easy enough for me so I combined several recipes and came up with my own version of Lazy Sticky Buns.

I used Pillsbury Crescent rolls as my dough base.  There are no specific ingredient amounts except for the sticky part which I made first:

3/4 cup butter
3/4 dark brown sugar
1/2 to 1 cup chopped pecans (depending how nutty you are)

Melt the butter in a saucepan.  Whisk in the brown sugar until nicely combined.  Pour into a 9 x 13 baking pan (I sprayed a little Pam in it first).    Sprinkle chopped pecans evenly over the sticky stuff (I actually left 1/4 of the pan un-pecan’d since one of my sons doesn’t care for nuts in things).

Start preheating the oven to 375 degrees Fahrenheit.

Now get ready for the rolling.  Have on hand:  2 rolls of Pillsbury Crescent rolls (note:  I used the New! Bigger! sized one – if you use original you may need 3), 1/4 cup melted butter, white sugar, cinnamon.

Unroll the crescent rolls  and pinch together two of the triangles so they form a rectangle.   Brush with melted butter.  Take a big soup spoon full of sugar and liberally sprinkle over the top.  Add as much cinnamon as you like.  Here’s how mine looked before rolling:

Never said I was neat….

Now start rolling the long end and when you have a long tube pinch the seam as best you can.  Then slice into 1" pieces.  Like so:

I now have melted butter and cinnamon sugar on my camera.  The things I do for you… You can see I get eight mini cinnamon rolls out of each roll.  You will end up doing this five more times with the rest of the crescent rolls.

Place cut side down in the baking pan.  Don’t crowd them – I put about six in a row. 

Those seams don’t want to stay pinched together, do they?  No matter.

Bake for approximately 20 minutes or until nicely browned on top.  Let cool for about ten minutes then invert onto a serving dish.  Best served warm.

While they were baking I made little Easter treat bags for my boys.  You know, the 21 and 22 year olds?  I don’t want them to be disappointed on Easter morning.   I don’t have their Easter Baskets anymore (I’m sure they are stuffed into their closets where they have been languishing for the past couple of years).  I ended up buying colorful lunch bags for 25 cents each at the grocery store, printed an vintage Easter image and glued it to the bag.  I added a little glitter and then filled the bag with Easter grass and candy. 

Pretty productive day, I would say.

Happy Easter everyone!