I used to make these a lot when we lived in Missouri, but for some reason this first attempt of making Candied Pecan Cinnamon Rolls in Arizona was almost a fail! Don’t get me wrong, they were still edible and completely yummy. But, they lacked eye appeal. You’ll see what I mean as I show you how to make them.
What you’ll need:
Frozen Rhodes Cinnamon Rolls
2 Sticks of Butter
2 Cups Brown Sugar
8 Tbls Light Corn Syrup
A package of Pecans
Non Stick Cooking Spray
A Casserole Dish
1. Melt butter.
2. In a large bowl, add Brown Sugar, light corn syrup and mix with the melted butter.
3. Dump mixture into a casserole dish (Mine was 9×13)
4. Sprinkle Pecans on top (I used the whole bag, but you can use to your liking)
5. Add frozen cinnamon rolls on top of mixture:
6. Cover and let rise over night. In Missouri, this was sufficient. In Arizona, the cinnamon rolls rose to like 4x their size! It was unbelievable!
Busting out of the dish!
Because they rose so much, it made the very last step difficult. You’ll see, keep reading.
7. Bake at 325 for 25-30 minutes or until golden brown.
8. Dump upside down onto a cookie sheet or foil. This is where I had issues. Because the rolls rose so much, the mixture underneath did not harden as much as they normally do, creating a gooey mess when I tried to flip it over. They were still very delicious and very edible, but they were not so pretty upon the flip:
My mouth is watering just posting about these. It seriously is SO good. If your family is not a nut fan, you CAN skip the pecans and just have candied cinnamon rolls. I had to do that once for my sister who despises nuts, and it still was delicious! Fattening? Maybe. I never claimed they were Weight Watcher worthy 😉
Let me know if you try them! I’m curious as to how you’re “flipping” of them goes! 🙂