Recipe: Saturday Morning Pecan Sticky Rolls

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Today, I’m sharing my mother’s pecan sticky roll recipe, which might be the simplest, most delicious version I’ve tried yet! My favorite thing about these are how easy and quick they are to make, which is great when you don’t have a lot of time the morning of to spend on made from scratch rolls. (The best part? Your guests will never know they aren’t 100% homemade!)

Mom’s Pecan Sticky Rolls

Ingredients:
1/2 cup chopped pecans
1/4 cup butter (1/2 stick)
1/4 cup brown sugar
2 tbsp corn syrup
1/2 tsp cinnamon
1 12 oz can Pillsbury crescent rolls (Big and Flaky)
Cinnamon Sugar

Directions:
1. Preheat oven to 375 degrees.
2. While oven is preheating, place pecans and butter in an 8-inch round pan and put in oven until melted (3-5 minutes)

3. Remove pan from oven, and stir in brown sugar, corn syrup, and cinnamon. Make sure it is spread uniformly on bottom of pan.

4. Unroll dough, and press seams to seal triangles together. Sprinkle cinnamon sugar liberally on dough. (I also like to toss on some extra pecans- not required, I just love them!)

5. Rolls dough back up, and cut into 7-8 slices. If dough is hard to cut because it has been out of the fridge too long, toss it in the freezer after rolling it up for a few minutes to help it harden and make cutting easier.

6. Place dough in pan; rolls won’t be touching but will as they expand in the oven during cooking

7. Bake at 375 for 14 to 16 minutes, until golden brown

8. Remove from oven and invert pan onto plate or platter, serve immediately.

So yummy!

Lastly, enjoy the delicious rolls you’ve just made. The recipe yields about 7 rolls, but I will say we usually aren’t able to limit ourselves to one so you may need to make 2 pans for a larger group. Prep time takes about 10-15 minutes max; combined with bake time it takes 30 minutes from start to the delicious finish. Questions? Post below!

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