Bunnny Rice Krispie Pops Dipped In Cookie Butter

Bunny Rice Krispie Pops Dipped In Cookie ButterYeah, I know. Back to back Cookie Butter posts.

Whatya want me to say?

That I tried to make a different, completely in no way related to Cookie Butter recipe last week, and that it didn’t turn out. So, naturally, I turned towards another Cookie Butter recipe because I know for a fact that it wouldn’t let me down. Or, maybe, I could say that I’m just really into this whole Cookie Butter thing at the moment.

Both of those statements, by the way, are true. But, don’t worry. This isn’t going to be a repeat of the pumpkin madness I put you through last fall. I may love me some Cookie Butter, but I also know that I can’t put it into everything.

Bunny Rice Krispie Pops Dipped In Cookie Butter

I just can’t. Trust me. I’ve been trying. It’s kind of becoming a problem. Each time I stick my spoon into the jar for a single—come on, call me out on that lie—bite, another idea pops into my head. Cookie Butter Sticky Buns? Cookie Butter Donuts? Deep Fried Cookie Butter? Yeah, I’m pretty sure I’ve covered it all. And, another thing, no one will take the jar out of my hand or help me eat it. I’m single-handedly devouring the jar of Cookie Butter by myself. And that, my lovely friends, is most definitely not okay.

I mean, it is. But, it’s not. My solution: putting it in recipes, like these adorable Bunny Rice Krispie Pops, so then I can give them away to people, which means less Cookie Butter in the jar for me to eat. Winning, right?

Bunny Rice Krispie Pops Dipped In Cookie ButterEnough about Cookie Butter. Let’s chat about these Bunny Rice Krispie Pops. Super cute, huh? I was originally planning on making something completely different for Easter, but somehow the day managed to creep up on me. It feels like yesterday was the first of April, and now, here we are, two days away from Easter and 18 days into the month. Where has the time gone? I don’t even know.

With the holiday right around the corner, I wanted to make something that was easy, fun, and super adorable. In hops these Bunny Rice Krispie Pops dipped in Cookie Butter. Rice Krispies are, to me, a classic delicious treat. All that crunchy, sticky, marshmallow goodness…who wouldn’t love that? Homemade Rice Krispies, in my opinion, are even better. Sure, they’re not as sweet, but the coating of Cookie Butter in these treats, definitely amps up the flavor. In a good way. A reallyy good way.

Bunny Rice Krispie Pops Dipped In Cookie Butter

Bunny Rice Krispie Pops Dipped In Cookie Butter
Yields: about 15 bunny pops

Utensils:
Bunny cookie cutter
Lollipop sticks
Yellow food coloring

Ingredients:
Rice Krispies
¼ cup unsalted butter
1 10 oz. bag (about 40) marshmallows
6 cup Rice Krispies Cereal

Coating & Decorations
½ cup Cookie Butter
2 tablespoons white chocolate chips

Directions:
Prepare a 13x9x2-inch pan by spraying it with non-stick spray. Set aside.
In a medium-sized saucepan melt butter over low heat. Once the butter has melted, add marshmallows, stirring constantly until completely melted. Remove from heat.
Stir in Rice Krispies until well coated.
Using your hands—run them under cold water first—press the Rice Krispies into the prepared pan. Allow Rice Krispies to cool.
Using the cookie cutter cut out bunny shapes from the cooled Rice Krispies. Stick a lollipop stick in the bottom of each bunny.
In a microwave safe bowl, melt Cookie Butter, in 15 second intervals, until of drizzling consistency. Dip the front of each bunny into the cookie butter or use a spatula to spoon melted Cookie Butter onto each bunny and spread it around. Allow time for the Cookie Butter to harden onto the bunnies.
In a microwave safe bowl, melt chocolate chips, in 10 second intervals, until of drizzling consistency. Stir in yellow food coloring. Use a toothpick to give the bunnies eyes. Transfer the remaining white chocolate into a piping bag with a very small tip or a Ziploc bag with the corner snipped off, and draw on the bow tie.

 

Bunny Rice Krispie Pops Dipped In Cookie Butter

Happy Easter friends. And, just know, some bunny thinks your special :)

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Toasted Coconut Donut Holes with Coconut Cream Filling

Toasted Coconut Donut Holes with Coconut Cream FillingGUYS.

I made donuts.

The mini kind. The kind you can eat in two bites.

The deep-fried, not baked, kind.

The leave your fingers chocolately, tummy happy, kind. The can’t stop popping them in your mouth kind.

I’m getting ahead of myself here. Let’s back this up.

Donuts.
Who doesn’t love donuts? No one. That’s who.

Toasted Coconut Donut Holes with Coconut Cream FillingI mean, come on, if you didn’t have to worry about weight, sugar intake, and all that other health related business wouldn’t you just eat donuts on the regular? I’m pretty sure I would. It would be my morning staple. Sometimes even my snack. I would definitely have a ‘usual’ at the donut shop, and never have to wait in line. Sounds pretty awesome, right?  In my perfect world that would happen. But, in the real world, I can’t even tell you the last time I had a donut. And, I’m talking a real donut here. Not the baked kind. Not like the Baked Cinnamon Brown Sugar Donut Bites I made a while ago.

It may actually have been a year ago that I ate a real donut. Maybe even longer.  It’s not like I’m purposely avoiding donut shops either. It’s just…I’m not a huge breakfast person. And by that I mean I drink a cup of coffee, sometimes two, and call it a day. And, my snacks typically consist of goldfish or pita chips with a little hummus. As you can see, that doesn’t leave a lot of room for donut eating.

The idea of making my own fried donuts never really was a thought. I mean, there are a million other decadent desserts I want to make, and I don’t even have a deep fryer. Yes, I could just use oil and a huge pot, but I never had a good enough reason to go through all that trouble. Plus, I’ll admit it, I was slightly nervous about getting oil burns. I hear they hurt. A lot.

Are you wondering why I decided to finally make fried donuts? No. Okay, well, I’m still going to tell you anyways. My good friend, Lauren, visited this past week. Unlike myself, Lauren has no fears of oil burns. She is a lover of donuts, is always willing to have adventures in the kitchen, and can handle my craziness during the baking process rather well.

Let the fried donut making ensue.

Toasted Coconut Donut Holes with Coconut Cream FillingAs a first timer making donuts, I just want to start by saying, it’s actually kind of fun. Sure, it’s a process—making the dough, refrigerating the dough, letting the cut donuts rise, frying, cooling, stuffing with coconut cream, dipping in chocolate, and sprinkling with toasted coconut—but, the end result is totallllyyyy worth it. And, when you have a partner in crime in the kitchen with you, the time literally flies by.

The dough for these donuts was super easy to work with, and fried up rather nicely (and pretty quickly) into little golden donut holes. Neither Lauren nor I was burned by the oil, but we did burn the roofs of our mouths trying to taste test the donuts before they had cooled. Yup, we both are that inpatient. One of the reasons we’re friends. The donuts themselves are light, fluffy, and not overly sweet. Each donut hole is filled with coconut cream pudding, dipped in chocolate, and then sprinkled with toasted coconut shreds. If you like donuts, and you like coconut, you’ll want to make these!

Toasted Coconut Donut Holes with Coconut Cream Filling
Yields: about 40 donut holes

Ingredients:
Donut Holes
1 package (2 ½ teaspoons) active dry yeast
2/3 cups milk, at room temperature
1/3 cup sugar
2 teaspoons salt
3 ½ cups all-purpose flour
3 eggs
7 tablespoons unsalted butter, at room temperature, cut into 7 tablespoons
Canola oil, for frying

Coconut Cream Filling
1 (3.4 oz.) package of Jell-O instant Coconut Cream Pudding
2 cups milk

Toppings
¾ cup semi-sweet chocolate chips
vegetable shortening, as needed
¾ cup sweetened coconut shreds, toasted

Directions:
Donut Holes
In the bowl of stand mixer fitted with a dough hook, combine yeast and milk. Allow yeast to dissolve completely, about a minute.
Mix in sugar, salt, flour, and eggs on low for about 4 minutes to develop the dough.
With the mixer still on low, add the butter, one tablespoon at a time, until incorporated, about 5 to 6 minutes.
Remove dough from bowl—it will be sticky, so do your best—and wrap tightly in plastic wrap. Let dough sit in fridge for 6-15 hours (I let mine sit overnight and then made the donuts in the morning).
Once chilled, remove dough from plastic wrap and place on a piece of large parchment paper. Cover the top of the dough with another piece of large parchment paper and roll dough until about ½-inch thick. Using a 2-inch circle cookie cutter, cut out the donuts and place on a prepared (lined with parchment paper) cookie sheet. Allow donuts to rise in a warm spot for 1 ½-2 hours or until puffy and doubled in size.
When ready to fry, heat a pot filled with 3 inches of oil to 350 degrees. Line a baking sheet with papers towels (to soak up the extra oil) and set aside. Add donut holes to oil—be careful not to overcrowd the pot—and fry each side of the donut for about 1 ½ to 2 minutes, until golden brown. Make sure to watch your temperature as you continue to fry each batch of donut holes.
Remove donuts with slotted spoon and transfer to the paper-towel lined baking sheet. When cool enough to handle, transfer donut holes to a tray to cool completely.

Coconut Cream Filling
In a medium-sized bowl, mix together coconut cream mix and milk until combined. Let sit in the fridge for about 5 minutes.
Fill a pastry bag with a medium sized tip with coconut cream pudding. Poke a hole on each side of the donut (equidistant between the top and bottom of the donut) and squirt about 1/8 cup in each side of the donut.

Toppings
In a microwave safe bowl, melt semi-sweet chocolate chips and a little vegetable shortening, until of drizzling consistency (microwave in 15 second intervals, stirring after each interval, until smooth).
Dip the tops of each donut hole into the chocolate, holding the donut upside down to let excess chocolate drip off. Sprinkle the top of the chocolate-coated donut with toasted coconut shreds.

*donut recipe adapted from Buns In My Oven

 

Toasted Coconut Donut Holes with Coconut Cream Filling

Cinnamon Roll Twists with Cream Cheese Icing

Cinnamon Roll Twists with Cream Cheese IcingWe are officially 27 days into the New Year. Twenty-Seven Days. Geesh. It’s going quickly, isn’t it? I haven’t even wished you a Happy New Year. Or, posted anything yummy on my blog. Oops.

Let me tell you what I have done (or, what has happened to me) so far in 2014.

I have been sick. Roll-up-in-ball, never-leave-your-room-again, sick. I’ll spare you the gory details and just say it was the worst.
I started drinking something new at Starbucks (courtesy of the bestie). Iced Green Tea Latte with Soy milk. In one word I would describe it as amazingggg. It tastes like green tea ice cream or those green tea flavored mochis. You should really try it.
I have also been brutally attacked by allergies. Itchy eyes. Headache. Really, just the works. Lucky me, huh?
I started working. Well, volunteering. But still, it’s kind of like work. I’m volunteering at a psychiatric hospital, which I’m ridiculously excited about. I’m even starting to feel more excited than nervous about my future. Maybe this grown-up thing isn’t as scary as I thought.

Oh, I also self-appointed myself best auntie around town. You see, I recently became an aunt to two of the most beautiful little things ever. Meet Archer (the lighter one) and Meeka.
IMG_78711I don’t mean to brag or anything, but my niece and nephew are pretty stinkin adorable. Don’t ya think?

Let’s switch this up. What haven’t I done?

Simple. I haven’t started dieting or made losing weight a New Year’s resolution. Everyone I know wants to shed a few pounds and eat healthier. And, that’s great. Except, it’s really not. You see, when everyone diets, they don’t eat baked goods. And, when they don’t eat baked goods, I have no one to bake for. And, when I have no one to bake for I either eat it myself (not good) or don’t bake (also, not good). Do you see my problem?

Cinnamon Roll Twists with Cream Cheese Icing I’m all in for shedding a few pounds and eating healthy—I’m a huge fan of using cauliflower as a carb substitute these days—but, I believe in the concept of moderation. In my opinion, a little bit of dessert every once in a while isn’t going to kill you. You with me? My sister, Alana, (technically, my cousin, but who really pays attention to those technicalities) is one of those people who’s trying to eat healthier this year. And, I fully, one-hundred percent, support her. But, when she mentioned she was craving cinnamon rolls, I couldn’t help but get into the kitchen and start baking.

I’m calling these ‘healthy’ cinnamon rolls. Before you laugh and ask if that’s a joke, hear me out. Compared to normal cinnamon rolls these are smaller, less doughy, and not as sweet. Healthy, right? Okay, maybe not entirely, but definitely healthier than normal cinnamon rolls. One could even say these are cinnamon rolls in moderation. At least that’s what Alana and I are saying. Wanna join us?

Cinnamon Roll Twists with Cream Cheese Icing Let’s talk flavor profile. These Cinnamon Roll Twists are crunchy on the outside from the cinnamon-sugar filling that caramelizes onto the dough while baking, and soft, flaky, and bursting with cinnamon flavor on the inside. The twists are then drizzled with Cream Cheese Icing and sprinkled lightly with cinnamon and sugar. Have I mentioned how easy and quick they are to make? Because they totally are. Almost embarrassingly easy. But, hey, sometimes easy is good, really good.

Cinnamon Roll Twists with Cream Cheese Icing
Yields: about 30 twists

Ingredients:
Cinnamon Roll Twists
1 package puff pastry (2 sheets)
¾ cup golden brown sugar
¼ cup sugar
1 tablespoon + 2 teaspoons cinnamon
¼ cup unsalted butter
all-purpose flour for dusting

Cream Cheese Icing
4 oz. cream cheese, softened
½ cup unsalted butter, softened
½ cup powdered sugar
3-5 tablespoons milk (use as needed)

Directions:
Cinnamon Roll Twists
Thaw puff pastry according to directions on the package.
Preheat oven to 400 degrees and line two cookies sheets with parchment paper. Set aside.
In a small bowl, combine sugars and cinnamon. Mix until combined, and then set aside.
Dust your work surface generously with flour and lightly dust your rolling-pin.
Roll out puff pastry about 2 inches larger on each side—the dough will be thin—and cut crosswise into two rectangles.
Melt 2 tablespoons of butter in the microwave and brush generously over one of the puff pastry rectangles—once you feel that piece is buttered up, lightly brush the remainder of the melted butter on the other rectangle.
Sprinkle about half of the cinnamon-sugar mixture on the buttered up puff pastry piece.
Cover the cinnamon-sugar coated piece with the remaining lightly buttered piece of puff pastry and gently roll them together with a rolling-pin.
Cut into long strips (I used a pizza cutter and it worked wonderfully!) and twist. Place on lined pan and bake for 12-14 minutes or until golden brown—the thinner your strips are the less time they will need to cook.
Let cinnamon roll twists cool slightly before removing from pan, and then place them on a cooling rack to finish cooling.
Repeat process with the second sheet of puff pastry—make sure to keep just a little bit of the cinnamon-sugar mixture to sprinkle on the twists once they are iced.

Cream Cheese Icing
In a medium bowl, beat together cream cheese, butter, and sugar until smooth and combined.
Depending on your desired icing consistency, add a tablespoon of milk at a time—if you don’t want to add more milk and the icing still isn’t of drizzling consistency, warm up the icing in the microwave for 5-10 seconds.
Once the cinnamon roll twists are iced, sprinkle with remaining cinnamon-sugar.

 

Toffee Hot Chocolate Snowman Shooters

Toffee Hot Chocolate Snowman Shooters I’ve chugged sipped about ten shooters. Give or take a few. Truthfully, I’ve lost count. And, I just reached for another.

What? Don’t look at me like that. Hot chocolate overdose can happen to anyone. Especially when it’s cold outside. And when the hot chocolate has hints of toffee. And is smothered in whipped cream. And sprinkled with toffee bits. And served in mini glasses that are ridiculously festive.

Can we just talk about the Snowman Shooters for a minute? Are these glasses not the cutest things you have ever seen?
Toffee Hot Chocolate Snowman Shooters Okay, maybe not the cutest thing ever, but they definitely rival for first, or at least come in second. Come on, you know I’m right. I, for one, just can’t get over how stinkin adorable they are. In fact, I stared at these little guys for a good ten minutes without taking a sip…I didn’t want to ruin their cuteness by drinking it. Hopefully you understand that feeling, and aren’t thinking that I’m a complete loon right about now. I’ve already started thinking of other things I can turn into glass form…spoiler alert…baby chick glasses for Easter filled with some sort of trifle. I’m already smiling in anticipation.

Did I mention how easy and inexpensive they were to make? All you need is a little fabric, a few beads, and some hot glue. Simple, right? If you want specific directions or some tips or just want to talk about how adorable they are, just leave a comment or message for me, I’d be more than happy to talk about any of the above :)
Toffee Hot Chocolate Snowman Shooters I did eventually get around to taking a sip. And then, another. And another. And then, I poured a few shooters for my family, who happily sipped its contents and then asked for seconds.

I haven’t even told you about the toffee hot chocolate.

TOFFEE HOT CHOCOLATE.

It. Is. Delicious.
Toffee Hot Chocolate Snowman Shooters This toffee hot chocolate has everything you could possible want from a cup of hot chocolate. It is velvety and not overly rich, chocolately and nutty, and has a creamy toffee aftertaste that leaves you wanting another sip immediately. The whipped cream and toffee bits on top, though optional, really do kick these shooters up a notch on the yummy meter—in other words, splurge a little on the toppings, you won’t regret it!

Mr. Snowman himself even liked it. He quickly sipped his shooter.
Toffee Hot Chocolate Snowman Shooters

Toffee Hot Chocolate Snowman Shooters
Yields: about 20 shooter servings

Utensils:
10 shooter glasses decorated as snowman*
10 green & white stripped straws

*If you want specifics on how to make the snowman shooters, just let me know!

Ingredients:
3 cups milk
1 1/2 cups half and half
1/3 cup + 4 tablespoons ground toffee bits
2 tablespoons sugar
pinch of salt
1/2 cup semi-sweet chocolate chips, roughly chopped
1 teaspoon vanilla
whipped cream & toffee bits for topping (optional, but highly recommended)

*I used Bits’O Brickle Toffee Bits, and grounded them in a food processor until they were the consistency of tiny crumbs.

Directions:
In a medium-sized bowl, combine ground toffee bits, sugar, and salt. Set aside.
Heat a medium saucepan over medium heat, and add milk and half and half. Bring mixture to a simmer, stirring frequently.
Add three tablespoons of the milk mixture to the toffee-sugar-salt bowl, mixing thoroughly until combined.
Turn the heat down to low and using a spatula gradually add the toffee mixture to the saucepan, whisking until incorporated (don’t let the mixture boil).
Whisk in the vanilla and chocolate chips until melted and smooth.
Remove from heat and pour into glasses. Put straw in the cup and then top with whipped cream and toffee bits before serving.

 

Toffee Hot Chocolate Snowman Shooters

Pumpkin Pecan Sticky Buns

Pumpkin Pecan Sticky BunsHello Friends.

I know I’ve gone a little pumpkin crazy on you. I’m sorrrry. I couldn’t help it. Honest.

I swear I’ll stop now. After I share this recipe. Pinky Promise.

I had to leave you with one last kick butt pumpkin recipe. It’s my duty. Or, I made it my duty. Either way. Feel free to thank me. Perhaps even a round of applause? I know, I’m asking for too much.

But, seriously, prepare yourself.

Take a deep breath.

Get ready to grab a fork. And, a napkin. A bigggg napkin.

I give you the wonderful, the sticky, the gooey ooey, delicious Pumpkin Pecan Sticky Bun. Or, in other words, the perfect way to start your Thanksgiving (that is, if you aren’t pumpkin-ed out).
Pumpkin Pecan Sticky BunsHellllllo Thanksgiving Breakfast. Why shouldn’t you start and end the day with scrumptious food? Who decided Thanksgiving should only be about dinner and dessert? A crazy person who never tried these buns, that’s who.

These Pumpkin Pecan Sticky Buns are like cinnamon rolls on crack with a whole bunch more flavor and a lot more sticky. The buns are made from a pumpkin dough that bakes up into a chewy, spice filled, soft bun that pairs perfectly with the brown sugar filling, giving it that perfect pumpkiny taste we all loveeee. The top side of the bun is covered in a gooey caramel syrup, that gives the bun a more sugary flavor, as well as crunchy pecans that bring together this spice & sugar filled breakfast treat.

Want to know my favorite part about Thanksgiving? It’s the moment right before dinner, when my entire family sits down at the table (usually a few tables put together) and starts passing around all the yummy dishes. It’s not my favorite because we spent the whole day cooking and the feast is finally done. Or, because I’m moments away from entering a joyous food coma either. It’s my favorite because it’s the first time all day that my family (including relatives I don’t see on a daily basis) is together, in the same spot, enjoying themselves, smiling from ear to ear. That’s why I like it. And that’s why I wanted to make it happen for breakfast too.

Pumpkin Pecan Sticky BunsWhat can I say? I love me some family time. And, I’m beyond thankful for the wonderful people in my life. And, the fact that they let me plump them up with baked goods. You know what else I’m thankful for? Good health, supportive friends, smiling faces, dessert, and you.

Yes, you. You, reading this post, thank you. Thank you for making my baking blog dreams a reality. Thank you for supporting me in my endeavors in the kitchen. And thank you for using my recipes to make your family and friend’s stomach’s happy.

So, Happy {Early} Thanksgiving. Hope you have an amazing day that starts with your breakfast :)

Pumpkin Pecan Sticky Buns
Yields: About 12 buns

Ingredients:
Pumpkin Dough
½ cup milk (I’m using 2%, but whole milk would work too!)
½ cup (one stick) unsalted butter, at room temperature
1 packet (2 ¼ teaspoons) active dry yeast
¼ cup golden (or light) brown sugar
¼ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
4 cups all-purpose flour, plus extra for rolling out dough
1 cup pumpkin puree
1 egg
Oil for coating the bowl

Filling
¼ cup unsalted butter, melted
2 teaspoons pumpkin pie spice
¾ cup brown sugar
¼ cup sugar

Caramel Syrup
1 cup pecans, roughly chopped
1 cup brown sugar
1/2 cup unsalted butter, cubed
1/2 cup (1 stick) light corn syrup

Directions:
Making the Pumpkin Dough
Warm milk and butter together in the microwave or over the stove. Set aside to cool slightly (the mixture should be warm, but not scalding hot). Depending on the type of yeast you are using, you can use a thermometer to measure the exact temperature needed for that yeast.
Sprinkle yeast on the surface of the milk and butter mixture and let rest for about 2 minutes before gently stirring together. Let sit for another 5 minutes.
In bowl of a stand mixer, combine 3 cups of flour, sugars, salt, and spices. Whisk until well-combined.
Add the yeast-milk-butter mixture to the flour mixture. Mix on low until combined.
Add egg and pumpkin puree. Stir until incorporated.
Switch to the dough hook for mixing, and add the remaining cup of flour. Combine until the dough separates from the sides of the bowl.
Coat the inside of a large bowl with oil and scrape the dough mixture into it. Cover with plastic wrap and a kitchen towel. Set aside for about 1 ½ to 2 hours (or until double in size) in a warm, draft free place.

Making the Caramel Syrup
Grease the 12 tin cups of a muffin pan. Set aside.
Combine butter, brown sugar, and corn syrup in a saucepan over medium heat. Stir frequently until sugar has dissolved completely.
Remove from heat and spoon 1 ½ tablespoons into the tin cups of the greased muffin pan.
Evenly sprinkle the chopped pecans on top of the syrup. Set aside.

Making the Filling & the Buns
In a small bowl, combine sugars and pumpkin pie spice.
On a floured surface, roll the dough into a 16×19-inch rectangle (or as close as you can get to a rectangle). Flour your rolling pin as necessary.
Brush melted butter all over the rolled dough and then sprinkle evenly with the sugar mixture.
Starting with the long side, tightly (and gently) roll up the dough into a spiral—it’s okay if some of the filling falls out.
Using a sharp serrated knife, gently move the knife back and forth, applying no pressure, until the dough spiral is cut into 12 buns—I cut off the ‘butts’ (the not so rolled up ends) of the dough spiral, and then baked them in a separate tin…no need to waste pumpkin goodness.
Place each roll in the muffin pan on top of the syrup. Cover the pan with greased plastic wrap and let rise for about another 45 to 60 minutes (until double in size).
*If you want to prepare these in advance, place the plastic wrap covered muffin pan in the fridge over night. In the morning, let the buns sit at room temperature for 15 minutes before baking them.

Baking the Pumpkin Pecan Sticky Buns
Preheat oven to 350 degrees. Bake buns for 25-30 minutes or until golden brown. Let cool in the pan for 10 minutes and then invert rolls onto a cooling rack. Make sure you have a piece of wax paper under the cooling rack to catch any dripping caramel.
Serve warm and ENJOY :)

 

Pumpkin Pecan Sticky Buns