Shortcut Pecan Rolls
|White bread dough loaf||1 Pound, frozen|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs) (packed)|
|Light corn syrup||1 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Butter/Margarine||2 Tablespoon, melted|
|Granulated sugar||1 Tablespoon|
|Cinnamon||1⁄2 Teaspoon, ground|
Thaw dough 30 minutes.
Cut into 6 slices; cut each into thirds to make 18 pieces.
Melt the 1/4 cup butter; remove from heat and stir in brown sugar and corn syrup.
Divide brown sugar mixture among 18 well-greased muffin cups; sprinkle with pecans.
Place a piece of dough in each.
Brush rolls with the 2 tablespoons melted butter.
Combine granulated sugar and cinnamon; sprinkle atop dough.
Let rise till double, about 1 hour.
Bake in 375° oven for 15 to 20 minutes.
Invert on racks.