Ingredients

• Butter unsalted – 2 ½ Tbsp.
• Golden brown sugar – ½ cup, (packed) divided.
• Lemon juice fresh – 2 tsp.
• Walnuts – 1/3 cup, chopped coarsely.
• Refrigerated crescent roll dough – 1 (8oz).
• Cinnamon ground – ¾ tsp.

Method

1. Preheat oven to 375°F. Butter 9-inch-daimeter cake pan.
2. Melt the butter in small saucepan over low heat. Whisk in ¼ cup of brown sugar, and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
3. Unroll dough onto floured work surface; press perforation together. Roll out dough to 8×12-inch rectangle. Sprinkle with remaining ¼ cup brown sugar and cinnamon.
4. Starting at 1 short side, roll up dough jelly-roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds, cut side down, in syrup pan.
5. Bake buns until golden brown.

Recipe: I simplified, subtracted and added, but this is a good start.

• simple filling/sauce: cinnamon, nutmeg, brown sugar, butter, sea salt. melt in the microwave.

• Place chopped pecans and a spoonful of the sauce. Added folded or rolled crescent roll dough. You can add a little sauce or cinnamon sugar on top of the dough before you roll.

• A dollop more of the sauce on top, and ready to bake!

• In the oven

• Time and temp

• Out of the oven

• Plating

• Yum. Gooey goodness!

• Time to eat! 
• Quick Sticky Buns - Adapted from “The bon appétit – fast easy fresh”

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