Stafford's Featured Recipe
The following recipe is from Stafford's Cookbook: 40 years of Recipes from the Bay View Inn. Please feel free to contact Chef Gerald directly with questions or comments related to the Stafford's culinary operation. We thank you for your interest and hope you will enjoy having the taste of Stafford's in your own home.
Stafford's Sticky Buns
1/2 lb. butter, melted and hot
1 lb. brown sugar
1/4 cup white corn syrup
2 tablespoons water
Thaw frozen cinnamon roll dough and slice into roll portions. (Cut in half for smaller rolls.) Blend together butter, brown sugar, corn syrup and water. Grease three, one-dozen capacity muffin tins and fill each cup 1/3 full with syrup mixture. Drop chopped pecans into each cup, as many as you like. Place one roll in each cup. Let rolls rise until double in size and bake at 350 degrees until golden brown on top. Invert sticky buns on to cookie sheets immediately after baking. Spoon excess nuts & syrup onto rolls. Allow to cool slightly before serving.
Yields: 36 sticky buns. Recipe may be adjusted to make as many as you like.