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Preheat oven to 375 degrees.
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Using additional butter, well grease two 9 inch cake pans well. (do not skimp here, it needs to be very well buttered)
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Pour half the caramel mixture into each pan.
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Sprinkle half the chopped pecans across the caramel of each pan.
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Arrange sliced rolls in each pan. (There will be a little space between the rolls)
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Allow the sticky buns to rise for 20 minutes.
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Then place them in the oven for 30-35 minutes.
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When done, carefully (They will be very hot) invert the pan onto a plate or cake pedestal.
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Make the raspberry sauce and drizzle across the top before serving.
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We made additional caramel sauce and drizzled that across the top as well.