Simple enough for a beginning baker, this easy yeast-roll dough rises in just 30 minutes.
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
How to Make It
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.
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.
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.
I have taken these to many church events just to show them off because they are soooo delicious! Everyone LOVES these! I always make them the night before and put them in the fridge, then let them rise 30 min in the morning. Very easy too!
I used Pillsbury Hot Roll Mix, I omitted the nuts (allergies), I used dark brown sugar because I was out of light brown sugar and I added a tad (ahem) more cinnamon.
As a self professed cinnamon roll junkie I have to say these are quite good. I would definitely feel comfortable serving them to guests. The dough has a substantial texture without being too bread-y. I drizzled the icing over them while they were still a little warm in the pan (cast iron skillet...love it) and some of it melted into the crevices yum! This is an easy to make comfort food and beats anything out of a can or cold and old from the grocery store bakery.
I must add one technical note. An earlier reviewer mentioned that she had difficulty finding the roll mix and I discovered that I also had to wait until Thanksgiving to find it on my Mid-Michigan grocery shelves. Apparently sales do not warrant year round shelf space, so stock up when you find it.
I also needed more time for my dough to rise. For some reason I could not find a package of hot roll mix in my supermarket, so I used jiffy baking mix instead. Other then that I followed the recipe. They were very tasty and I only used half of the icing.
These are outstanding. Made them exactly by the recipe, except used golden raisins instead of nuts. They took more like 50 minutes to rise, but the cooking time was accurate -- 20 minutes to golden brown. Next time I'm going to try making them the night before and letting them rise in the fridge overnight. The only downside is that the Pillsbury roll mix is a seasonal item around here, so I'll only be able to make these around the holidays.
This was a good, fairly easy recipe. The hot roll mix is pretty foolproof. I made this as directed but omitted the pecans, because my children don't care for them. I think it would be better with pecans! Although the glaze was fine, I'm going to look for a better recipe for that part.
While they took longer than the "from-the-tube" variety, they're absolutely fantastic. I only needed about half a stick of butter instead of the entire 1/2 cup. It felt like I was sitting at the airport Cinnabon munching on something decadent.
These rolls are absolutely delicious! I am horrible with yeast, yet found the Pillsbury mix easy to use. I was very shocked to find them doubled in size just after a half hour in the sun. I will make these over and over....next time with chocolate chips!!!
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