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
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.