This holiday season, Grammy-winning mezzo-soprano Kelley O’Connor is looking forward having one of her mother’s deliciously rich sticky buns on Christmas morning. Here, Kelley shares the recipe for her mother Diane’s family favorite treat. Pro tip: prepare these the night before and you’re just 30 minutes away from delicious smells in the morning.
What You’ll Need…
- 2 sticks of butter
- 1/2 cup of brown sugar
- 3/4 cup of granulated sugar
- 1/2 cup of chopped pecans
- 3 tsp. cinnamon
- 1 package of frozen dinner rolls (thawed)
Instructions
Melt 1 stick of butter in a bowl, and add pecans and brown sugar.
In a small bowl, combine granulated sugar and cinnamon.
Melt the remaining stick of butter. Dip the thawed rolls, one by one, in butter, then roll it in the cinnamon sugar mixture.
Stack the rolls in the bundt pan as you go. Top the rolls with the butter/pecan/brown sugar mixture. Cover in clear wrap and let stand overnight to rise. (Note: do not refrigerate.)
In the morning, bake your rolls at 350 degrees for 30 minutes. If you hjave a hot oven, check the rolls at 25 minutes and watch closely!
By Kelley O’Connor, mezzo-soprano
Tune in to hear Kelley perform as part of our Second Saturdays @ California Symphony series in Season in Song, available to watch free online and on Walnut Creek TV on December 12, 2020 at 7 PM (PT).
