3 tablespoons sugar
3 tablespoons firmly packed brown sugar
3 tablespoons light corn syrup
1/4 cup chopped pecans
1 tablespoons sugar
1 teaspoon ground cinnamon
1 (11-ounce) can refrigerated breadstick dough
Heat oven to 375°F. Combine all topping ingredients except pecans in small bowl; stir until well mixed. Stir in pecans. Spoon about 2 tablespoons topping into each of 6 ungreased jumbo-size muffin cups. Set aside.
Combine 1 tablespoon sugar and cinnamon in small bowl. Set aside.
Divide dough along perforations. Place 1 strip dough on top of second strip dough; pinch edges to seal. Repeat with remaining dough strips, forming 6 double strips.
Spread tops of double strip dough evenly with 2 tablespoons softened butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place each roll into muffin cup, spiral-side up.
Bake 20-25 minutes or until golden brown. Cool 5 minutes in pan; invert onto serving platter. Let stand 1 minute before removing pan. Serve warm.
- Rolls may be baked in ungreased 9-inch round baking pan. Heat oven to 375°F.
Prepare topping as directed above. Spoon topping into pan. Separate dough into 12 pieces. Spread each strip of dough with
softened butter; sprinkle evenly with sugar-cinnamon mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes. Invert onto serving platter. Let stand 1 minute before removing pan.
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