Sticky Buns with Bourbon Pecan Caramel Sauce
1 (1-pound) Loaf of unbaked bread dough (found in your groceries frozen food section)
1 Tablespoon butter, melted
2 Tablespoons granulated sugar
1/4 teaspoon cinnamon
3/4 cup Stonewall Kitchen Bourbon Pecan Caramel Sauce, Coffee Caramel Sauce
1/4 cup pecans, chopped and toasted
To toast the pecans, place the pecans in a pan and bake in a 350° F oven approximately 5 minutes until the nuts are golden brown. Thaw frozen dough according to package directions. Preheat oven to 350° F. Grease a deep-dish 9-inch pie pan.
Roll dough into a rectangle approximately 10x6-inches. Brush surface of the dough with melted butter. Combine the sugar and cinnamon and sprinkle over dough.
Roll up the dough forming a 10-inch long roll. Cut into ten rounds about 1 inch thick. Sprinkle toasted pecans over the bottom of the pie plate.
Spread the dessert sauce of your choice over the nuts. Place the dough rounds, spiral side up, over the sauce. Let the dough rise in a warm place 30 minutes or until it doubles in size. Bake in the preheated oven for 30 minutes or until cooked through and golden brown. Remove from oven and cool 5-10 minutes. Turn pie pan over onto a serving dish. Serve buns warm.