PUMPKIN AND BROWN BUTTER STREUSEL STICKY BUNS
We used Bisquick and canned pumpkin to make our streusel sticky buns and glazed them with maple sugar, brown sugar and chopped pecans.
Provided by Stephanie Wise
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, melt 1/2 cup butter over medium heat. Stir constantly until butter turns a caramel brown color. Immediately remove from heat. Pour butter through strainer into a cup to remove blackened bits. Place cup in freezer to solidify butter.
- When butter is solid, place it in medium bowl with remaining Streusel ingredients. Cut butter into mixture until crumbly; set aside.
- Heat oven to 375°F. Lightly grease or spray 13x9-inch pan. In small bowl, mix maple syrup and 2 tablespoons melted butter; pour evenly in bottom of pan. Sprinkle with remaining glaze ingredients.
- In large bowl, stir Bun ingredients until dough forms. Place dough on surface lightly sprinkled with Bisquick mix. Knead to smooth dough, about 10 turns. Roll out dough to 15x9-inch rectangle. Sprinkle dough with streusel. Roll up dough tightly from one long side; pinch seam to seal. Use sharp knife to cut dough into 12 equal slices. Place cut side down in pan; sprinkle with any extra streusel that falls out.
- Bake 23 to 25 minutes or until golden brown. Immediately turn pan upside down, releasing buns onto serving plate; spoon any extra glaze that sticks to pan over buns. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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