“I could eat a million of these!,” exclaimed my husband, Chris, as he took a bite out of the first of many mini sticky buns he had for breakfast. I definitely agree with him as not only are they cute, but they are delicious and very easy to make. These miniature version of sticky buns are filled with orange-flavored cream cheese and pumpkin butter and topped with a pecan and brown sugar glaze.
Using oven-ready crescent roll dough and jarred pumpkin butter, are , of course, the key to the relative ease of this recipe. The other two major components – the crunchy topping and sweet creamy filling – require only simple mixing of a few ingredients. The rest is just assembly and baking. In about 30 minutes from start to finish, you’ll be eating your first of many sticky buns.
The pumpkin butter, a seasonal product from Trader Joe’s signals the arrival of autumn and the orange zest cuts the richness of the cream cheese, all of which works with the crunchy, not-too-sweet toping. Warm and oozing with sticky goodness, these are perfect with a cup of coffee on a lazy weekend morning.
Mini Pumpkin Butter and Orange Cream Cheese Sticky Buns
Yields 16 mini sticky buns
6 tablespoons butter, softened
6 tablespoons brown sugar
1/4 cup chopped pecans
2 teaspoons Grand Marnier or other orange liqueur (optional)
8 ounces Pillsbury Crescent Seamless Dough Sheet (I used a 12 ounces Pillsbury Grands Big & Buttery Crescents)
3 tablespoons cream cheese, softened to a spreadable consistency
1 to 2 teaspoons orange zest, finely chopped, to taste
4 tablespoons pumpkin butter (I used Trader Joe’s brand)
Heat oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray.
Place butter, brown sugar, pecans, and Grand Marnier in a small bowl and mix until well combined. Scoop a heaping teaspoon of the mixture into 16 mini muffin tin cups.
Unroll seamless dough sheet on a clean surface and lightly roll into a 1/4-inch thick rectangle. (If using regular crescent roll dough, gently press edges of perforation together and lightly roll into a rectangle.) Mix cream cheese and orange zest together and spread over the dough, leaving a 1/2-inch border on the top and bottom edges. Spread pumpkin butter over the cream cheese/orange mixture. Roll the dough from the long side down then cut into 16 slices with a serrated knife. (If too soft to cut cleanly, chill the uncut dough, covered, for 30 minutes before cutting.) Place each slice into a muffin tin cup on top of the butter/sugar/pecan mixture, pressing down slightly.
Bake for 10 to 12 minutes or until golden brown on top. Let cool for 2 minutes then place a serving platter on top of the muffin tin and invert. Serve immediately.
Adapted from Iowa Girl Eats.
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