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Butterscotch Sticky Buns
5 tablespoons butter or margarine, divided
2 packages crescent rolls (8 oz each)
12 ounces butterscotch morsels, divided
1/2 cup pecans, chopped
1/4 cup sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
1 teaspoon ground cinnamon
Melt 2 tbsp butter in 13 x 9 baking pan in preheated 375 oven.
Unroll dinner rolls, separate into 16 triangles. Sprinkle triangles
with 1 1/2 cups butterscotch morsels. Starting at shortest side,
roll up each triangle, arrange in prepared baking pan. Bake for
15 to 20 minutes. In small heavy saucepan over low heat, melt
remaining butterscotch morsels with remaining butter, stirring
until smooth, remove from heat. Stir in pecans, sugar, lemon juice,
water and cinnamon. Pour over hot rolls and return to oven. Bake
for 5 minutes or until bubbly. To prevent sticking, immediately
loosen buns from pan. Cool 10 minutes.
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Sticky Buns 01