In the picture, I made 1/3 of a batch. The recipe Marie gave me is far too much for two people, so I reduced it and cooked it in a stoneware pie pan. Normally when I cook this for a crowd, I bake it in a stoneware bundt pan. You can decide what works best for you, but let me tell you, they are addicting!
Today I made them to eat with a pot of tea as I watched Queen Elizabeth II's Diamond Jubilee pageant along the Thames. No tea suggestions with this, but as you know, I don't like flavored teas, so I just went with my favorite blend, Yorkshire Gold, strong with lots of milk and sugar. Hip Hip Hoooray! Hip Hip Hooray! Hip Hip Hooray!
Here is the recipe, but promise me you won't blame me if you get hooked!
Marie's Sticky Buns
1 1/2 sticks of butter (don't substitute!)
1 1/2 cups brown sugar
1/4 cup heavy cream
3 packages crescent rolls (use only Pillsbury - there is a difference!)
1 cup chopped pecans
1/2 cup raisins (optional)
cinnamon (optional)
In a sauce pan, combine the butter, brown sugar, and cream and heat to boiling. Simmer one minute. Pour half the mixture into a buttered bundt pan and sprinkle half the pecans and raisins on the mixture. Open crescent rolls, but do not unroll. Cut into 1" thick slices. Layer half the crescent rolls onto the pecan, raisin and brown sugar mixture. Sprinkle with cinnamon if desired. Repeat with remaining ingredients. Bake for at least 25-35 minutes at 350 degrees or until crescent rolls are cooked and slightly browned. Let sit 5-10 minutes and then turn out onto a platter or cake stand.
