I have had this recipe for-evah! In fact I originally got it from my MIL when I first got married, over 26 years ago. I used to make these rolls a lot back in the day. Recently I got a hankerin’ for something warm and sweet and these yummies came to mind. The original recipe did not call for nuts, but living in the middle of a pecan grove – as I do, I’m always trying to think of ways to use up my pecans. Plus I LOVE ‘em!
This recipe starts with pre-made frozen bread dough. I know frozen bread dough is a cheat, but I’ll take it easy on myself where I can. If you’re a whiz at dough feel free to go the scratch route. More power to ya’.
Pecan Cinnamon Rolls
1 loaf of frozen bread dough
1/2 stick butter, softened
white sugar (about 1/2 cup)
brown sugar (about 1/2 cup)
ground cinnamon (about 2 tablespoons)
1 cup of chopped pecans (*optional)
1 cup brown sugar
1/4 cup milk
2 T. butter
1 t. vanilla
Start by letting your frozen bread dough thaw and rise in an oiled bowl. Usually, thawing it overnight works well.
When your dough is just about ready, make the sauce. Melt all of the sauce ingredients together over medium heat in a pot on the stove. Stir continuously until all of the sugar granules are dissolved. Remove from heat and cool slightly.
Grease a 7″ x 11″ Pyrex. If you’re using nuts, sprinkle them in the bottom of the pan at this point.
Pour sauce over nuts in the Pyrex. Set aside.
Roll out the dough. This is where I don’t really use measurements. I just eyeball it. Spread softened butter all over dough. Sprinkle sugars and cinnamon over dough until it is completely covered. I put it all on pretty heavily then pat it down into the dough.
Roll up the dough into a long roll. Cut into slices. I use a piece of unflavored dental floss to cut my slices so they don’t get squished. Wrap the floss around the roll then cinch it up to slice. Place the sliced rolls in the pan on top of the nuts and sauce.
Let rise for 30 minutes.
Bake at *350 for 25 minutes or until the tops of the rolls are lightly browned.
Carefully flip the pan of rolls out onto a serving platter. Please don’t get burned, it would make eating the yummy rolls slightly less enjoyable. Slightly.
Make sure you get all of the “goo” out. It’s the best part!
I suppose the way I do them these are really technically more of a pecan roll than a cinnamon roll. But who cares! Anyway you slice them, they’re YUMMY!
Do you have any oldie but goodie recipes? Something that was once a staple, then you stopped making it, and recently re-discovered it. I’d love to hear about it.