Dessert
Sticky Chewy Chocolate Pecan Rolls
Quick sticky buns made from refrigerated crescent dough with a brown sugar-pecan bottom and chocolate chip filling.
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Ingredients
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter, softened
- ½ cup chopped pecans
- 2 tablespoons sugar
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 count) or 1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet
- 1 tablespoon butter, melted
- ½ cup milk chocolate chips
Method
- Heat oven to 375°F. In a small bowl, mix brown sugar, ½ teaspoon of the cinnamon, and ¼ cup butter. Spread mixture in bottom and up sides of 8 (2¾x1¼-inch) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans.
- In another small bowl, mix sugar and remaining ½ teaspoon cinnamon; set aside. Unroll dough. If using crescent dough, firmly press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with sugar mixture and chocolate chips.
- Starting with one short side, roll up tightly; pinch edge to seal. With a serrated knife, cut into 8 (1-inch) slices. Place each slice, cut side down, over pecans in muffin cup.
- Bake 15 to 20 minutes or until deep golden brown. Immediately turn rolls upside down onto serving platter. Cool 10 minutes. Serve warm.
Recipe from Pillsbury.com