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Simply Super Crescent Cinnamon Rolls

Simply Super Crescent Cinnamon Rolls
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Cinnamon, brown sugar and pecans combine in a cinnamon roll made easy with Pillsbury® crescent dough.

Prep Time:
15 Min
Total Time:
40 Min
Makes:
8 rolls
Pillsbury Bake-Off
Dorothy Veasey
Fort Wayne, IN
Bake-Off® Contest 24, 1973
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INGREDIENTS
Filling
2/3cup finely chopped pecans
1/3cup packed brown sugar
1/3cup powdered sugar
1teaspoon ground cinnamon
1/4cup butter or margarine, softened
Rolls
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Glaze
1cup powdered sugar
1tablespoon butter or margarine, softened
2to 3 tablespoons milk
DIRECTIONS
1.Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
2.If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
3.If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
4.Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
5.Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
6.In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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