sticky buns

Directions:

1. Preheat oven to 400°F (200°C). Place pecans in the 5-qt. (4.7-L) Brilliance Nonstick Saute Pan. Toast pecans, on stovetop, over medium heat 8-10 min or until lightly browned and fragrant, stirring occasionally. Remove the pecans from the pan.
2. Return the pan to the heat and add the butter. Cook until the butter is melted. Add the remaining glaze ingredients to the pan and continue cooking until the sugar is dissolved, about 2-3 minutes. Remove the pan from heat and stir in ½ cup (125 mL) of the toasted pecans.
3. Let the glaze cool slightly in the pan while preparing the buns. In small bowl, combine the brown sugar, granulated sugar and spice blend.
4. Unroll both pizza crusts out onto a Pastry Mat; brush evenly with melted butter and sprinkle with cinnamon/sugar mixture. Sprinkle crusts evenly with remaining toasted nuts. Starting on the long side, roll each crust up tightly and slice into 6 even pieces (12 pieces total).
5. Place rolls in the pan with the glaze. Bake, uncovered, 30-35 min or until the tops of the buns are golden brown. Remove the pan from the oven and place on a cooling rack. Let cool 10 minutes before inverting them onto a large cutting board or platter. Serve warm.