Apple Cranberry Pecan Sticky Buns
Sprinkle pecans over bottom of a greased 13x9-inch baking pan. Cut each loaf of thawed bread dough into approximately 18 pieces; place half the dough over the pecans. Top with apples and cranberries.
In medium saucepan over medium heat, melt brown sugar, butter, corn syrup and cinnamon, stirring frequently. Remove from heat; stir in vanilla and baking soda. Cool slightly. Pour over bread dough in pan.
Top with remaining pieces of dough. Cover and let rise until doubled in size (about 1½-2 hours).
Bake in a preheated 350°F oven 30-35 minutes or until golden brown. Remove from oven; carefully turn over onto a foil-lined baking sheet. Serve warm.
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