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Ingredients
- 1 Tablespoon Sugar
- 1 teaspoon Ground Cinnamon
- 1 carton Pre-made Coconut Pecan Frosting - 14 Oz Tub
- 1/2 cups Chopped Pecans
- 1 package Refrigerated Bread Sticks - 11 Oz Roll
Method
- Mix the sugar and cinnamon and set aside. Spray the bottom and sides of a 9" round cake pan with non-stick spray. Spread the ready-made frosting in the bottom and then sprinkle on the extra pecans.
- Open the roll of refrigerator breadsticks, separate them but do not unroll them, leave them coiled. Dip them generously in the sugar mixture and lay them in the pan.
- Bake 20 minutes at 350F. Let cool 1-2 minutes then invert onto serving platter. Don't let them sit in the pan or the sticky will be come the "permenently stuck forever" buns.
- Free free to make this recipe even more difficult by making your own dough, even 'from scratch" coconut pecan frosting, but honestly....WHO HAS THE TIME?
