Pecan Rolls
Pecan Rolls
INGREDIENTS:
⒈／⒉ cup butter
⒈／⒉ cup chopped pecans
1 cup packed brown sugar
2 tablespoons water
DIRECTIONS:
Preheat oven to 375 degrees (350 degrees for a colored Bundt pan)
In a small saucepan, melt butter.
Coat the bottom and sides of a 12-cup bundt pan with 2 tablespoons of the melted butter.
Sprinkle the pan with 3 tablespoons of the chopped pecans.
Add the remaining nuts, brown sugar, and water to the melted butter. Heat till boiling, stirring occasionally.
Remove crescent rolls from the can in rolled sections. Do not unroll them.
Cut each one into 8 sections for a total of 16 sections.
Arrange 8 slices in the prepared pan, separating each pinwheel slightly to allow the sauce to penetrate.
Spoon half the caramel sauce mixture over the dough. Put the other 8 slices on top of the ones in the pan.
Spoon the remaining caramel sauce mixture over the dough.
Bake 25-30 minutes until deep golden brown.
Cool for 3 minutes and turn onto a plate.
Let cool at least 10 minutes before eating.
NOTES:
The only change I’ve ever made to this recipe is to add more chopped pecans because why not? I don’t measure. I just throw some extra in the bundt pan.
This is way more amazing than it has any right to be.
Seriously. My family has always had it on Christmas Day morning, either as dessert or for breakfast itself.
I’m not allowed to bring anything else to my work’s Christmas breakfast. Just this.
If I want something from my boss, I just have to make this. It’s sinfully delectable.