Caramel Sticky Buns

I don't enjoy reading long blog post before finally getting to the recipe that I am interested in. I don't generally care about some secret ingredient and how it was found on the shores of some tiny remote island.

I like to cut to the chase! I hope you don't mind.

Caramel Sticky Buns Pumpkin N Spice

1/4            cup unsalted butter

1/2            cup packed light brown sugar

Pinch of salt

2              tablespoons honey

2              tablespoons heavy whipping cream

1              teaspoon vanilla bean paste or vanilla extract

1              (12 pack) King's Hawaiian Original Hawaiian Sweet Rolls


Preheat oven to 350 degrees F. Lightly grease an 8-inch baking pan with cooking spray. Set aside.

In a medium saucepan, melt butter, brown sugar, honey, and salt over medium heat, stirring occasionally until sugar is completely dissolved and mixture is bubbling.

Remove pan from heat and add heavy whipping cream and vanilla extract, stirring to combine. Spread caramel sauce onto the bottom of prepared dish and top evenly with chopped pecans. Place uncut rolls upside down onto caramel mixture.

Bake for about 15 minutes, or until caramel mixture is bubbly. Remove from oven and invert dish onto a large serving platter or plate. Let dish remain inverted for 2-3 minutes, as caramel sauce will drip down sides of rolls and thicken. Slice and enjoy!

Notes:

Caramel sticky bins will keep in an airtight container at room temperature for up to three days.

Sticky buns can be frozen in a freezer-safe container for up to three months. When ready to serve, thaw in the refrigerator and then microwave for a warm treat.