Caramel Sticky Buns
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2 tablespoons milk
3/4 cup pecan halves, chopped, divided
1 package refrigerated crescent dinner rolls
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons raisins, optional
Preheat oven to 375 degrees.
Microwave caramels and milk in microwaveable bowl on high 1-1/2 to 2 minutes or until caramels are completely melted, stirring after each minute. Pour into well-greased 8-inch round cake pan. Sprinkle with 1/2 cup of pecans.
Unroll crescent roll dough and separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining 1/4 cup pecans, sugar, cinnamon and raisins. Sprinkle over dough rectangles. Roll up each rectangle, jelly-roll fashion, beginning at one of the short ends. Cut each roll crosswise into 4 silces. Place, cut sides down, in prepared pan. Sprinkle with any remaining sugar mixture.
Bake 17-20 minutes or until browned. Immediately invert pan onto serving plate. Remove pan. Spread any remaining caramel over buns. Cool slightly.