Wednesday, January 26, 2011

Caramel Pecan Rolls



Yeah the picture looks nothing like the recipe. Have you ever had a hankering for something, but didn't quite have all the ingredients on hand so you get a little experimental? That's what I did here. First off, any desserts that call for nuts, I omit them. I like nuts, just not in any desserts.
Secondly this recipe uses Pillsbury crescents, I didn't have any. So I used a tube of biscuits and just cut each biscuit into quarters and arranged in a round cake pan like monkey bread. So be creative, the tasty part of this recipe is the sauce (brown sugar, butter and corn syrup).

Here is the original recipe

1/4 cup firmly packed brown sugar
1/4 cup margarine or butter, softened
2 tablespoons light corn syrup
1 can Pillsbury crescent rolls
1/2 teaspoon cinnamon
2 tablespoons of sugar
1/4 cup chopped pecans

1. Heat oven to 375. In a small bowl, combine brown sugar, butter and corn syrup; blend well. Spread in bottom of ungreased round cake pan.

2. Separate dough into 4 rectangles, firmly press perforations to seal. In small bowl, combine sugar and cinnamon. Spinkle mixture evenly over rectangles. Sprinkle 1 tablespoon of the pecans over each rectangle.

3. Starting at shorter side, roll up each rectangle, pinch  edges to seal. Cut each roll into 4 slices. Place cut side down over brown sugar mixture in pan.

4. Bake at 375 for 20 - 27 mins. Cool in pan 1 min. Invert onto serving platter.

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