Mini Caramel Pecan Sticky Buns

Well, do I have a yummy, pop able little treat for your mouth today!

When I do go to a diner or bakery for breakfast {which is like....never} one of my favorite heart attack inducing foods to get is a big, giant 'ol sticky bun.  Dripping with caramel and pecans, it is like heaven on a plate.

Anyone ever attend the Sunday brunch at the popular restaurant chain Granite City?  If so, they bring a huge plate of these rolls complimentary to your table right when you sit down.  I could live on those rolls at that brunch alone!  {Their cheesy hash browns are killer there too}.

Anyway, I love a sticky bun.  Did that come across yet?  And guess what.....these only have 6 ingredients! There is no FUSS with these rolls - super simple.

Mini Caramel Pecan Sticky Buns

1 pkg. Pillsbury crescent rolls

1/2 c. brown sugar

1/2 c. chopped pecans

1/2 stick of unsalted, softened butter, plus 2 T. 

cinnamon

sugar

1.  Preheat oven to 350 degrees.

2.  Lightly grease a 24 cup mini muffin pan.

3.  In a bowl combine brown sugar, pecans and 1/2 stick of softened butter.

4.  Place 1 T. of mixture into the bottom of the muffin tin and press down.

5.  Lightly flour a flat kitchen surface and roll out crescent rolls, pinching seams together.

6.  Lightly dab with remaining 2 T. of butter and generously sprinkle with cinnamon and sugar.

7.  Roll up the crescent rolls {horizontally} and slice into 1/2 slices.

8.  Press sliced crescent rolls on top of the brown sugar/pecan mixture.

9.  Bake for 12 minutes.

10.  Invert rolls using a fork onto a plate and serve warm.

11.  Keep extras in a air tight container, will stay fresh for 2-3 days.

Oh my gosh I want to make another pan of these right now!

But watch out they are deadly.  Its easy to pop a few in your mouth without realizing it!

Maybe a good Thanksgiving morning snack?