Wonderful in the morning with coffee and juice or in the afternoon with tea. Simply put, Butterscotch Sticky Buns are a sweet delight.
Butterscotch Cinnamon Buns

Butterscotch Sticky Buns
Recipe type: Breakfast
Cuisine: American
Serves: 16
  • 5 Tablespoons butter, divided
  • 2 packages crescent rolls (8 ounces each)
  • 12 ounces butterscotch morsels, divided
  • 1/2 Cup pecans, chopped
  • 1/4 Cup sugar
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons water
  • 1 teaspoon ground cinnamon
  1. Melt 2 Tablespoons butter in 9- x 13-inch baking pan in preheated 375 degree oven.
  2. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/2 cups butterscotch morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan.
  3. Bake for 15 to 20 minutes. In small heavy saucepan over low heat, melt remaining butterscotch morsels with remaining butter, stirring until smooth; remove from heat. Stir in pecans, sugar, lemon juice, water and cinnamon. Pour over hot rolls and return to oven.
  4. Bake for 5 minutes or until bubbly.
  5. To prevent sticking, immediately loosen buns from pan. Cool 10 minutes.

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