For dessert tonight, the experiment was to make Pecan Sticky Buns in my slow cooker. I usually bake them in my cast iron skillet, so this was a great departure from my regular practice.
These Pecan Sticky Buns were great for dessert, but preparing them in a slow cooker really only makes sense if you want them ready for breakfast. A programmable slow cooker or a lamp-timer (like you would use on Christmas tree lights or when you go on vacation) would permit an unattended start to the process, so the rolls would be ready when you want to serve breakfast. Several times each year -and particularly around holidays - we have a houseful that calls for a large quantity breakfast. A fresh, hot, cinnamon pecan sticky bun would be a terrific start to a big family meal, especially with a cup of hot coffee.
The sticky buns were a smashing success. They sure made the house smell good, too!
1 stick of butter or margarine, melted (1 stick per 1 can of biscuits/ 2 sticks if using 2 cans of biscuits)
cinnamon - sugar mix (may be purchased pre-mixed; see below if you need to make your own)
1-2 cans of biscuits
1/4 c. butter, melted
3/4 c. brown sugar
4 T corn syrup
2 c. pecan pieces
Cinnamon-Sugar mix - 1/4 cup of cinnamon added to 1/2 cup of sugar, mix well.
Spray crock with Butter cooking spray or use a liner.
Melt a stick of butter in shallow dish.
Prepare a plate or shallow dish of the cinnamon-sugar mix.
Take a biscuit at a time and dip in the butter and then coat in the cinnamon-sugar, then place it in the crock pot. Continue process until all of the biscuits are coated and in the crock.
Mix the Pecan topping and pour evenly over the biscuits [Note - I had some leftover melted butter, so I stirred it into the pecan mix so nothing was wasted].
Cook on HIGH for 60-70 minutes. I would check them at the 60 minute mark to see if they are done.
|The slow cooker version of my Pecan Sticky Buns were a smashing success...will be making again!|
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