Due to the fact that I walked my entire butt off in San Francisco yesterday with Jessie and am therefore quite exhausted, I’m forgoing the option of writing a story in favor of posting pictures from our (awesome) adventure.
We traveled to Treasure Island, a (nearly) abandoned island off the Bay Bridge that houses, uh… nothing, really. Each corner, I half–okay, fully–expected a zombie to venture out from a boarded-up building.
After a delish lunch at Tommy’s Joynt–hello, fresh sourdough and hand-carved pastrami, I love you–my sweet Jessie tolerated my habits by taking me to Betsey Johnson. After an unsuccessful bout of trying, really searching for something I couldn’t live without, we went to the beach.
It was a wonderful day!
Us in a freakin’ nutshell.
Being in a “my-legs-are-best-described-in-this-current-state-as-limp,-wet-spaghetti-noodles-and-I-want-to-do-nothing-but-be-lazy” state, I wanted a yummy breakfast that tasted cozy and comforting to soothe the fact that I am horribly out of shape. To sweeten the deal, I made this breakfast treat–yes, it is quite the treat–guilt-free since I couldn’t possibly stomach being lazy and eating twelve of these Sweet Pecan Sticky Buns if they weren’t somewhat “healthy.”
I totally think you should make them, lazy or not. Words cannot describe how truly awesome they are.
Sweet Pecan Sticky Buns *adapted from Lisa Lillien’s recipe
1/4 cup brown sugar
1 Tbsp butter, softened (pop in microwave for approx. 5-10 seconds)
1 & 1/2 tsp ground cinnamon
1/8 tsp salt
1 pkg reduced fat crescent rolls
3 Tbsp caramel sauce (like the sundae syrup)
2 Tbsp butter
2 Tbsp pancake syrup
1 Tbsp brown sugar
3-4 Tbsp chopped pecans
1. Preheat your oven to 350 degrees F. Lightly grease 8 muffin cups with cooking spray and set aside.
2. In a small bowl, mix together the filling ingredients until fully combined; set aside. On a clean work-space, roll out the crescent roll dough and seal all the perforations together by pinching the dough gently. Carefully stretch the dough out into a larger rectangle, making sure you don’t stretch it too thin. Again, seal any cracks in the dough by pinching it together.
3. Evenly spread the filling mixture across the plane of dough, leaving a small border around all four edges. Starting with the bottom (the long side), gently roll the dough into a log shape, seam side down. Cut the log into 8 even pieces and place them in the center of each greased muffin cup, swirl-side up.
4. Meanwhile, in a small microwave-safe bowl, heat together all the topping ingredients except pecans for about 30 seconds until hot and blended. Stir in the pecans. Spoon about 1-2 Tbsp of topping on top of each cinnamon bun swirl. Bake for approx. 12-14 minutes or until the buns are lightly golden brown. Allow to cool for a few minutes–5 tops–then serve warm.
**Note: because of the sticky caramel sauce, it will easily stick to your muffin pan so quickly remove the buns after cooling and soak your pan immediately. OR, for easier cleanup, you may want to foil-line each muffin cup before baking. That way, cleanup is a lot easier and less sticky.
Confession time: I’ve never had a sticky bun (I’m obviously deranged) but now they’re a new favorite. They’re like cinnamon rolls but a jillion times better thanks to sweet and sticky caramel sauce and salty, crunchy pecans. I’m in love.
Have a wonderful Wednesday!