Saturday, December 1, 2012

Easy pecan cinnamon rolls with Crescent Rolls

Where did my Saturday go?

Between going to the dollar store and the grocery store (twice), making three pans of chicken enchiladas, delivering across town for the food ministry and across the fence for my neighbor, organizing the Tupperware containers (the ones I use to give away and deliver food in), changing the wreath on the front door,  putting a few items on the tree and having serious discussions on the importance of making all As and Bs in the third grade .... I made cinnamon rolls with my niece.

Original recipe from week three of the Good Morning Girls Bible Study

(original recipe (and more pictures)  here)

Mix one stick of soft butter with 1/2 cup of brown sugar and 1/4 cup light corn syrup
Spread in bottom of 8x8 pan
Roll out Crescents but do not tear apart
Sprinkle with 2/3 cup pecans, 1/4 cup sugar and 1 teaspoon cinnamon
Roll and cut into discs, place on top of brown sugar and bake at 375 for 15 minutes.
 
 
mmmmmmm...... cinnamon rolls.
My suggestions:
Go make these because they are seriously delicious.
Use half as much butter and corn syrup as original recipe calls for (because there was too much liquid in the bottom of the pan)
Do not let the rolls touch when baking (because they need to cook on all sides otherwise they are doughy)
Bake for at least 20 minutes (15 minutes isn't long enough for them to brown)

and....something you don't see everyday at my house,
Toy soldiers in my crystal bowl.

 
Good bye Saturday. I'm still not sure where you went or how you left so fast, but I'm pretty happy you left cinnamon rolls behind.
 
 
 
 
 




2 comments:

gin said...

The cinnamon rolls look fantastic. What's with the toy soldiers?

Bobbie said...

Where my niece chose to store her toys while we were cooking