Michael Paul
Hands-On Time
25 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 12

How to Make It

Step 1

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. 

Step 2

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.

Step 3

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

Step 4

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.)

Step 5

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, 1/4 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.
 

Ratings & Reviews

/5
Reviews
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