Sunday, October 14, 2012

Mini Pecan Rolls

Who doesn't like cinnamon rolls or other sweet, sticky rolls? I don't think I have ever met a person who disliked rolls of these kinds. Making homemade rolls can be a pain, but there are many shortcuts you can take to make them and they are still delicious. I'm not sure how I came across this recipe but Pillsbury has a delicious short cut to yummy rolls that uses a tube of their crescent rolls. They require a little bit of time, but they are definitely worth it. I love them because they remind me of something my mom used to make when I was younger. She made the caramel mixture and then threw in canned biscuit chunks. It's a much quicker variation. I knew when I saw these I had to try them. My husband asks for them often. So if you ever need something sweet for breakfast or anytime really, you should try these nutty, caramel rolls.

Time: 45 minutes
Yield: 16 mini rolls

1/4 cup butter
2 Tbsp light corn syrup
1/4 cup brown sugar
1 tube crescent rolls (reduced fat works just as well as regular)
2 Tbsp sugar
1/2 tsp cinnamon
1/4 cup finely chopped pecans

Preheat oven to 375 F

Melt butter in a pie pan.

 Mix in corn syrup and brown sugar. If you want you can mix these three in a small bowl and then spread the mixture in a pie plate, but I'm a fan of fewer dishes. Set your caramel mixture aside.

Open the crescent rolls and separate out the 4 rectangles. Pinch the triangles together to make a full rectangle. I flip the rectangle over and pinch the other side too just to make sure it stays.

Mix together the cinnamon and sugar and dust it on top of the rectangles. If you want, you could probably cut the amount of sugar down, but why would you do that?

Then sprinkle the nuts on top. If you really don't like nuts, you could omit them, but they do make them that much more delicious.

Finally roll the rectangles starting with a short side. I don't roll very evenly, but just do your best.

Slice each roll into 4 mini rolls.

Now gently stand up each mini roll in the butter/syrup/sugar mixture. It's ok if there is some space between them because the rolls will expand. With that being said, you don't have to leave as much space as I did.

I was quite proud of that pretty little roll in the middle there. :)
 Throw the pan in the oven for 20-25 minutes. As soon as they are golden brown the the caramel mixture is bubbly, they are done. Let them sit in the pan for 1 minute or so.

Carefully flip them out onto a plate or foil and let cool before eating. These can hurt if you eat them too hot. They are amazing warm. Grab a glass of milk and enjoy!

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