Rating: 3 stars
113 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 33
  • 2 star values: 42
  • 1 star values: 8
Jane Kirby

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 12-cup muffin tin with cooking spray. Spoon 1 teaspoon melted butter, 1 teaspoon brown sugar, and 3 pecan halves into each muffin cup; set aside. 

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  • On a lightly floured surface, roll the bread dough into a 14-by-8-inch rectangle. Brush with the remaining melted butter, then sprinkle with the cinnamon, chopped pecans, and remaining brown sugar. Roll into a 14-inch-long log. Cut into 12 pieces and place each one cut-side down into a muffin cup.

  • Cover loosely with plastic wrap. Set aside for 25 minutes or until risen slightly.

  • Heat oven to 325°F. Remove the wrap and bake 15 minutes or until golden. Place a wire rack over a sheet of wax paper. Turn the muffin tin onto the rack, wait 5 minutes, then remove the tin. Cool completely. (Can be made ahead to this point. Return the buns to the cleaned muffin tin. Cover with foil and freeze up to 1 month. Thaw before reheating at 250°F for 10 to 15 minutes. Cool as above.)

Chef's Notes

To fake it... and save 55 minutes:
Heat oven to 325°F. Coat a 12-cup muffin tin with cooking spray. Spoon 1 tablespoon melted butter, 1 tablespoon brown sugar, ¼ teaspoon ground cinnamon, and 3 pecan halves in each muffin cup. Open two 11.3-ounce packages brown-and-serve rolls and divide among the muffin cups. Bake 10 minutes or until golden. Place a wire rack over a sheet of wax paper. Turn the muffin tin onto the rack, wait 5 minutes, then remove the tin.

Nutrition Facts

calcium 34mg; 242 calories; carbohydrates 27g; cholesterol 15mg; fat 15g; fiber 2g; iron 2mg; protein 4mg; saturated fat 4g; sodium 131mg.
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