Texas Sticky Buns


What You’ll Need:
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 tablespoon light corn syrup
  • 1/2 cup firmly packed light brown sugar, divided
  • 1/2 cup pecan halves
  • 1 (10 ounce) package refrigerated pizza crust (see Note)
  • 2 teaspoons ground cinnamon
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, combine 3 tablespoons butter, corn syrup, and 1/4 cup brown sugar over low heat, stirring constantly until butter is melted. Immediately pour into bottom of an 8- or 9-inch round cake pan, tilting pan to completely cover its bottom. Immediately arrange pecan halves flat side up over syrup. Melt remaining 1 tablespoon butter in saucepan.
  3. Unroll pizza dough on a floured surface and brush with butter. Sprinkle with remaining 1/4 cup brown sugar and cinnamon. Starting at wide end, roll dough up jelly roll style. With a sharp knife, cut into 8 equal slices. Arrange slices cut side up in cake pan.
  4. Bake 20 to 22 minutes, or until golden. Remove from oven and immediately invert onto a serving platter. Be careful: sugar is very hot. Allow to cool slightly and serve warm.

Glazed Triple Berry Rolls



1 can refrigerated crescent rolls (Pillsbury 8 count)

1/4 cup Triple Berry Preserves

1/2 cup powdered sugar

2 teaspoons milk


  1. Separate the dough into 4 rectangles. Press the seams together. Spread 1 Tablespoon preserves on each rectangle. Roll each one up gently and cut into 4 mini rolls.
  2. Place the mini rolls into a greased mini muffin tin cut side down. Bake at 375 degrees for 12 minutes. Cool 2-3 minutes in the pan, then gently remove to a platter to cool.
  3. Stir together the powdered sugar and milk. Drizzle over the tops of the rolls. Serve warm. Makes 16 mini rolls.


You could also sprinkle mini chocolate chips on the preserves before rolling up if you wanted to give it some chocolate flavor.