Muirhead Pecan Pumpkin Butter
Breakfast Buns
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For Buns:
2 tubes of refrigerated crescent seamless dough sheet (regular crescent dough will work as long as dough segments are not separated)
1 jar Muirhead Pecan Pumpkin Butter (one 13.5 oz. jar)
½ cup pecans, finely ground, optional ingredient
1 tsp lemon or orange zest
For Glaze:
1 cup confectioner sugar
4 tsp lemon or orange juice
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Preheat oven to 375° F. Grease a 10-inch rectangular pan. For the filling, mix together the Muirhead Pecan Pumpkin Butter, pecans, and lemon zest. Unroll the 2 rolls of dough on a pastry cloth. Spread each dough sheet with half of the filling. Roll dough from short end into a roll. Cut both rolls into 8 slices. Clean the knife with a paper towel after each cut for cleaner edges. Arrange slices in the greased rectangular pan leaving about ½"-1" gap between each slice. Bake for 40-45 minutes or until golden brown (make sure that the buns are well baked otherwise the interior dough will be soggy). Combine confectioner sugar and fruit juice to make a glaze of drizzling consistency. Drizzle glaze over warm buns. Best served warm. Serves 8 to 10.
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| Muirhead – 2010 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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