To Everything A Season

Cinnamon-Pecan Rolls

I made these this week. I got the recipe from one of my Southern Living Magazines. I highly recommend them. They are W.O.N.D.E.R.F.U.L.

(Jerry.....I ate one for you!)

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

Preparation

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.