Sticky Cinnamon Rolls
1 (16-ounce) package hot roll mix
1/2 cup (1 stick) butter or margarine
3/4 cup packed light brown sugar
3/4 cup coarsely chopped pecans
Flour for shaping dough
1 1/3 cup (one-half 27-ounce jar) NONE SUCH®® Ready-to-Use Mincemeat
(Regular or Brandy & Rum)
Orange glaze (optional, recipe follows)
Preheat oven to 375°F. Prepare dough as package directs. In small
saucepan, melt butter and brown sugar over medium heat; bring to boil,
stirring occasionally. Boil 1 minute. Remove from heat.
Mist bottom and sides of 12 large muffin cups with non-stick cooking
spray. Sprinkle pecans into each cup and spoon equal amounts of
caramel over pecans.
Punch dough down gently and roll into a 14X9-inch rectangle. Turn the
14-inch side to face the edge of the counter. Spread dough with an
even layer of NONE SUCH®.
Starting with long edge, roll up dough into a tight cylinder. Place
seam side down and pinch to seal. Slice dough into 12 slices and
place into prepared muffin cups.
Cover with plastic wrap and allow rolls to rise for 25 to 30 minutes
or until the rolls double in size.
Bake rolls 30 to 35 minutes or until golden brown. Remove from oven
and let sit for 5 minutes. To release rolls, place sheet pan on top
of rolls and invert pan. Allow rolls to sit an additional 5 to 10
minutes. Drizzle with orange glaze (optional). Serve warm. Store
leftovers covered.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
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