Categories: Sweet Breads - Coffeecake
Ingredients
- 1 cup chopped pecans
- 1 (16 oz.) pkg. hot roll mix
- 1/2 cup butter, softened
- 1 cup firmly packed light brown sugar
- 2 tsp. ground cinnamon
- 1 cup powdered sugar
- 2 Tbsp. milk
- 1 tsp. vanilla extract
Directions
- Preheat oven to 350 degrees. 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 15 × 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 × 9-inch pan. Cover loosely with plastic wrap and cloth towel; let rise in a warm place (85 degrees), free from drafts, 30 minutes or until double in bulk.
- Preheat oven to 375 degrees. Uncover rolls, and bake for 20 to 25 minutes or until done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.
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makes 12 rolls