Seriously yummy pecan Cinnamon Rolls!
Why pecan cinnamon rolls now? I might ask you, why not now? I know when I walk through Concord Mills Mall, there is always one area in the mall where all of the sudden there is something in the air…popcorn? No! Nuts! And specifically, nice, toasty, warm pecans! If you have ever been to Concord Mills Mall you know exactly what I am talking about.
To me, pecans always represent me a change in season, a change in the color of the leaves….they represent a season of giving is upon us, a season of being thankful is right around the corner. Don’t you wish it was like that all the time? Anyway…here are some other interesting pecan facts for you to think about….while I let your mouth water looking at the yummy pecan cinnamon rolls….
- In 1995, Georgia pecan wood was selected by the Atlanta Committee to make the handles of the torches for the 1996 Olympic Games. The torches were carried in the 15,000-mile U.S.A. relay and in the lighting of the Olympic flame in Atlanta on July 19, 1996.
- Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S.
- There are over 500 varieties of pecans. Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.
The U.S. produces about 80 percent of the world’s pecan crop.
Ready for that pecan cinnamon recipe now?
- 1 cup chopped pecans
- 1 (16 oz) package hot roll mix
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 cup light brown sugar
- 2 tbs milk
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted, stir half way through.
- Prepare hot roll mix as directed on package; let dough stand 5 minutes.
- Roll dough into a 15 x 10 inch rectangle; spread with softened butter.
- Stir together brown sugar and cinnamon then sprinkle over butter.
- Sprinkle pecans over brown sugar mixture.
- Roll the dough up tightly, starting at one long end then cut into 12 slices.
- Place rolls, cut sides down, in a lightly greased 13 x 9 inch pan. Cover loosely with plastic wrap and a cloth towel. Let rise on counter top for 30 minutes or until the size has doubled.
- Turn the oven up to 375 degrees and let it preheat. Then, uncover rolls and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes.
- Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Add a few pecans to the top.