LIBERACE'S STICKY BUNS

LIBERACE'S STICKY BUNS

1 c. white raisins
1/4 c. light rum
1 1/2 c. brown sugar
2 sticks unsalted butter
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/4 t. ground cloves
1 /4 t. ginger
3 packages refrigerated, unbaked crescent rolls
1 c. chopped pecans
1 c. whole pecans
Nonstick baking spray with flour

Preheat oven to 325 degrees. Spray two muffin pans with baking spray.

Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside.

In a saucepan, melt butter and then stir in spices and brown sugar. Cook, stirring frequently, until it becomes a bubbling syrup. Put a teaspoon of syrup and a few whole pecans in each muffin cup.

Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on the dough. Roll it jelly-roll style. Cut into 1-inch-thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of rolls.

Bake 13-15 minute or until golden brown. Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm.

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