Side Pannel
Easter Sticky Buns
Easter Sticky Buns
- Recipe Submitted by maryjosh on 08/13/2018
Ingredients List
- 10 individually frozen rolls, thawed (I use Rhodes brand)
- 10 jumbo marshmallows
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon, divided
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
Directions
Preheat oven to 350 degrees. Grease a 9-inch round baking dish or pie plate, and sprinkle the 1/2 cup chopped pecans evenly over the bottom. Set aside.
Place melted butter in a shallow dish. In another shallow dish, mix together granulated sugar and 1/2 teaspoon cinnamon.
Flatten each thawed piece of dough into a circle and place one marshmallow in the center of the circle. Wrap dough around marshmallow and pinch to seal. Dip each marshmallow-filled ball into melted butter, and dredge in cinnamon/sugar mixture, coating evenly on all sides. (When all of the rolls are prepared, reserve the leftover butter and sugar mixture.) Arrange prepared rolls, seam side down, in the prepared pan.
Combine the remaining butter, granulated sugar mixture, and the 1/4 cup brown sugar and remaining 1/4 teaspoon ground cinnamon, stirring well. Spoon a bit of the mixture over each prepared roll, and cover the pan with plastic wrap.
Allow rolls to rise until doubled in bulk, about one hour. Bake for 30 minutes, or until rolls are golden brown. Allow to cool in pan for 15 minutes before inverting onto a serving platter.
Place melted butter in a shallow dish. In another shallow dish, mix together granulated sugar and 1/2 teaspoon cinnamon.
Flatten each thawed piece of dough into a circle and place one marshmallow in the center of the circle. Wrap dough around marshmallow and pinch to seal. Dip each marshmallow-filled ball into melted butter, and dredge in cinnamon/sugar mixture, coating evenly on all sides. (When all of the rolls are prepared, reserve the leftover butter and sugar mixture.) Arrange prepared rolls, seam side down, in the prepared pan.
Combine the remaining butter, granulated sugar mixture, and the 1/4 cup brown sugar and remaining 1/4 teaspoon ground cinnamon, stirring well. Spoon a bit of the mixture over each prepared roll, and cover the pan with plastic wrap.
Allow rolls to rise until doubled in bulk, about one hour. Bake for 30 minutes, or until rolls are golden brown. Allow to cool in pan for 15 minutes before inverting onto a serving platter.
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