Ingredients
1 Tablespoon Sugar
1 teaspoon Ground Cinnamon
1 carton Pre-made Coconut Pecan Frosting - 14 Oz Tub
1/2 cups Chopped Pecans
1 package Refrigerated Bread Sticks - 11 Oz Roll
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Premium short-grain rice — sushi, onigiri, donburi
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Mix the sugar and cinnamon and set aside. Spray the bottom and sides of a 9" round cake pan with non-stick spray. Spread the ready-made frosting in the bottom and then sprinkle on the extra pecans. Open the roll of refrigerator breadsticks, separate them but do not unroll them, leave them coiled. Dip them generously in the sugar mixture and lay them in the pan. Bake 20 minutes at 350F. Let cool 1-2 minutes then invert onto serving platter. Don't let them sit in the pan or the sticky will be come the "permenently stuck forever" buns. Free free to make this recipe even more difficult by making your own dough, even 'from scratch" coconut pecan frosting, but honestly....WHO HAS THE TIME?