Barbecue and Sticky Buns

Our two grown daughters, Stephanie and Jessica, live in Denver and Chicago, and we only see them a few times each year. We were delighted when Jessica came home several weekends ago for the Great Lenexa Barbecue Battle. From the moment she announced her visit, I knew I'd have to make some sticky buns.

After many years of making sticky buns from scratch my Mom began to use crescent roll dough as a base, and cut the preparation time enormously. Then she taught our family how to make them while the girls were in elementary school.

Ever since that time, sticky buns have been synonymous with celebration in our household. So Jess' friends crowded around our kitchen table again, on Sunday morning, as they have for more than a decade.

Pat's Sticky Buns
Makes 24

8 tablespoons butter, divided into 3 and 5 tablespoons
1/4 cup sugar
2 teaspoons cinnamon
1/2 cup brown sugar
1/4 cup water
2 packages crescent rolls

Equipment: foil, parchment paper, 9x13 pan, sharp knife, large cookie sheet with raised edge

Pre-heat oven to 375 degrees. Soften three tablespoons butter; set aside. Mix together sugar and cinnamon; set aside. Measure 1/2 cup brown sugar; set aside.

Cover table or countertop with foil and layer of parchment paper on top. Place 5 tablespoons butter in baking pan and place in oven to melt, while you work with the dough. With a little practice, perhaps these luscious treats will become one of your favorites, too!

Open crescent rolls and pinch every two rolls together to form 8 dough rectangles. Spread softened butter across each rectangle and then sprinkle with cinnamon sugar mixture.

Roll rectangles together, jelly-roll fashion, and cut into thirds with a sharp knife (VOE-the dough may soften and become harder to work with, the longer it sits). When butter has melted in the oven, remove the pan and stir in brown sugar and water to create a thin syrup.

Place sticky buns in syrup, with small amount of space around each one.

Bake sticky buns for 20-25 minutes until golden brown on top.

Remove from oven and let rest several minutes. Place cookie sheet on top of baking pan and then flip it over so the sticky buns can 'fall' onto the cookie sheet and become bathed in syrup.

After all sticky buns have fallen, carefully remove baking pan. Serve warm.