Debra Murray Recipes | HSN Cookbook | Print Friendly Version

I use the 10 inch casserole or the 9.5 buffet server to make these.

1/4 c. butter
1 c. pecan halves
1/4 c. brown sugar
2 tbsp maple syrup
non-stick spray
1 pkg. Pillsbury cinnamon buns (I prefer the jumbo ones)

1. Preheat oven to 375 degrees.



2. Place casserole on burner and turn to med heat.



3. Add butter and once it begins to melt, add the pecans and toast.



4. Once the butter is completely melted, add the brown sugar and cook till dissolved.



5. Add the maple syrup and remove from the burner.



6. Spray sides of the casserole with non-stick spray.



7. Open Pop N Fresh Cinnamon buns and place them on top of pecan mixture.



8. Place the casserole in the oven and bake for 15-18 minutes, or until not doughy.



9. Remove from oven, let sit for 1 minute.



10. Place a dish over the top of pan, and with oven mitts on invert the pan, holding the pan for about a minute or until the nuts and caramel are released.



11. Serve warm.