Okay. This is probably going to be one of those recipes that you make and then you’re like, crap I better give half of these to the neighbors. When I made these, we had one bite, and I texted a pic to our neighbors across the street and asked them if they wanted some. I brought them across (mask on, yes), and thank god. We would have eaten all of these and god help us, we are really trying to avoid the quarantine 15!
These sticky pecan cinnamon rolls are so easy. There ain’t nothin’ wrong with canned cinnamon rolls, especially when it’s so hard to find yeast. And, let’s be real – we’re all cooking and baking a lot more than usual. It’s nice to have a shortcut for something out of this world delicious in your back pocket.
I’m not really a sweet breakfast during the week kind of gal. In fact, I’m actually really not very good about eating breakfast during the week. You can typically find me, huge coffee in hand, until lunchtime. But these. Ugh, when these are in the kitchen, I’ll have one any day of the week.
So you’ll start by melting butter, brown sugar, maple syrup, milk, salt and cinnamon together in a small pot. You pour them over a buttered baking dish, right on top of the pecans.
Then, you pop open a can of cinnamon rolls and place them right over the sticky stuff.
Then the hard part comes, but you can do it! You have to flip the pan over, so all the pecan sticky goodness you just made is on top of the cinnamon rolls. It’s a little messy, so be sure to have a dish or cutting board bigger than your baking dish to catch all the sticky. You don’t want to lose a teaspoon of it!
You might also want to be prepared to wash your potholders after you flip. Not speaking from experience, or anything….
Anyway. These are great for a brunch or you know, a mid week or end of week breakfast celebration. It’s the little things that count the most right now.
Canned Sticky Pecan Cinnamon Rolls
- 2 oz pecan halves and/or pieces
- 1 stick of butter
- 1/2 c brown sugar
- 1/3 c maple syrup
- 1/3 c milk
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 can prepared cinnamon rolls I used Pillsbury, the regular size 8 count tube
- Preheat oven to 400.
- Butter a 9×13 baking dish; place pecans in a single layer in the baking dish. Set aside.
- In a sauce pot, combine butter, brown sugar, maple syrup, milk, salt and cinnamon.
- Melt the butter over medium high heat and continue to stir until the brown sugar is no longer granulated.
- Carefully pour the butter brown sugar mixture over the pecans in your prepared baking dish.
- Pop open your cinnamon rolls, and place into baking sheet. The buns will be in there tight, but it's okay!
- Bake for 15 minutes; rotate for even baking and cover the cinnamon rolls with a piece of foil; bake for 5 more minutes.
- Cool for 5 minutes and then flip buns out onto a dish or cutting board that is larger than your baking dish.
- Enjoy immediately.