Quick and easy sticky buns
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
Ingredients
  • pam® original no-stick cooking spray
  • 2 cup firmly packed brown sugar, divided
  • 3/4 cup pecan pieces
  • 1/2 cup corn syrup
  • 3 tablespoon parkay® original-stick
  • 2 tablespoon evaporated milk
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 cup parkay® original-stick, melted
  • 10 gingersnap cookies, ground fine (about a 1/2 cup)
  • 2 packages (13.8 oz each) refrigerated pizza crust dough
Directions
  1. Preheat oven to 375°F. Spray 13x9-inch baking pan with cooking spray; set aside. Combine 1 cup of the brown sugar, the pecans, corn syrup, the 3 tablespoons Parkay, the milk and cinnamon in medium saucepan. Cook over low heat 8 minutes or until sugar has dissolved and mixture is well blended, stirring constantly. Pour into prepared baking pan; set aside.
  2. Mix the 1/2 cup Parkay, the remaining 1 cup brown sugar and the cookie crumbs until well blended; set aside. Unroll 1 package of pizza crust dough onto lightly floured surface; cover with half of the cookie crumb mixture. Unroll remaining package of pizza crust dough; place over topped dough. Cover with remaining crumb mixture. Roll up, starting at the long side. Cut into 16 equal pieces. Place, cut-sides down, in single layer over pecan sauce in baking pan.
  3. Bake 35 minutes. Let cool 10 minutes in pan; invert onto large serving platter. Let stand 2 minutes, then remove baking pan. Serve warm.