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Rolls: Cinnamon-Pecan Rolls




Source of Recipe


Southern Living, October 2010


Recipe Introduction


These cinnamon rolls have a deliciously dirty secret: They start with hot roll mix. Think of the simple shortcut as an easy way to get one step closer to this flavorful breakfast treat.

Simple enough for a beginning baker, this easy yeast-roll dough rises in just 30 minutes.




List of Ingredients




1 cup chopped pecans
1 (16-oz.) package hot roll mix
1/2 cup butter, softened
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract


Recipe



1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

3. Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

NOTE: We tested with Pillsbury Specialty Mix Hot Roll Mix.