This recipe from Frank DeCaro's The Dead Celebrity Cookbook is a deliciously crass celebration of a dead gay celebrity. How often can you say that about a breakfast food? These buns are a guaranteed kitchen success and are decadent they could even pass for a dessert.
Liberace's Sticky Buns
1 cup white raisins
1/4 cup light rum
1 1/2 cups brown sugar
2 sticks unsalted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. ginger
3 packages crescent roll dough
1 cup chopped pecans
1 cup whole pecans
Nonstick baking spray
Preheat oven to 325°. Spray two muffin pans with nonstick 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 it. 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 crescent rolls. Bake 13 to 15 minutes 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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