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Recipe Summary

prep:
20 mins
chill:
overnight
cool:
5 mins
bake:
18 mins at 350°
Yield:
12 rolls
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Ingredients

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Directions

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  • Place frozen rolls about 2 inches apart on a greased baking sheet. Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begin to rise*.

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  • Generously grease twelve 2-1/2-inch muffin cups or coat with nonstick cooking spray. In a small bowl whisk together the melted butter and maple syrup until combined. Divide mixture among muffin cups. Sprinkle pecans into cups. Set aside.

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  • Cut each roll into 4 pieces. Place two roll pieces in each prepared muffin cup, pressing together lightly.

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  • Bake in a 350 degree F oven about 18 minutes or until golden brown. Cool in muffin cups on wire rack for 5 minutes. Invert onto a large platter. Serve warm drizzled with frosting from roll package, if you like. Makes 12 rolls.

*

To save time, substitute a 12.4-ounce package (8) refrigerated cinnamon rolls for the frozen cinnamon roll dough and omit the overnight rise. Cut each roll into 3 pieces. Continue as directed, except bake for 15 minutes or until rolls are golden.

Nutrition Facts

178 calories; total fat 9g; cholesterol 10mg; sodium 148mg; carbohydrates 21g; fiber 1g; protein 2g.

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