Sweet and Sticky Buns Recipe
Ingredients:
- 1 can (8 oz) of refrigerated crescent roll dough
- 1/4 cup (50 g) brown sugar
- 2 tbsp (30 g) butter, melted
- 1/4 tsp (1 g) ground cinnamon
- 1/4 cup (40 g) crushed pineapple, well drained
- 1/4 cup (25 g) shredded coconut
- 1/4 cup (50 g) granulated sugar
Instructions:
- Start by preheating your oven to 350°F (175°C). Use butter or non-stick spray to grease a 9-inch (23 cm) round cake pan.
- Carefully unroll the crescent roll dough on a clean surface. Press along the seams to merge them into one large rectangle.
- In a small mixing bowl, combine the brown sugar, melted butter, and cinnamon until well mixed. Evenly spread this mixture over the dough, leaving a small margin around the edges clear.
- Evenly distribute the crushed pineapple and shredded coconut over the sugared dough.
- From the longer side of the rectangle, roll the dough tightly into a log.
- Slice the dough log into 8 equal pieces and arrange them, cut side up, in the prepared cake pan.
- Evenly sprinkle the tops of the buns with granulated sugar.
- Bake in the preheated oven for about 15-20 minutes, or until the buns turn golden brown and the sugary filling starts bubbling.
- Allow the buns to cool slightly in the pan before removing them.
- Serve the sticky buns warm for a delicious treat.
Enjoy these traditional sweet sticky buns, perfect for a cozy breakfast or a delightful snack!