Making Cinnamon Pecan Rolls!

We felt that since it’s new years eve and we’re staying warm at home, we could have a desert tonight.

So we said.. hmm what can we make with some puff pastry…

Well we found this site with a puff pastry cinnamon roll recipe..

http://bsugarmama.com/puff-pastry-cinnamon-rolls-maple-icing/

 

You can go there and make it that way… but we’ve made cinnamon rolls before… so we did it our way free-style…

Basically don’t measure…    Thaw out the puff pastry as usual… roll it out a bit.

Now look at how much puff pastry you have and think about how much brown sugar you’d need to cover it to a depth that you like… We like lots of it.

So put that much brown sugar in a bowl… now start scooping out spoons of cinnamon… add to the brown sugar and mix it up good… get the amount by tasting the sugar/cinnamon mixture until it tastes right.

 

Oh yeah.. you should have pre-heated the oven to 350…

wait…    melt some butter…    you need enough to liberally paint butter on the rolled out puff pastry…

ok.. sprinkle the sugar mixture onto the pastry all the way to the edges… as much as you like…

We like pecans… if you do then chop up enough to sprinkle around…

Now… if you rolled out the puff pastry the way I think you did.. the creases are running up to down…   so roll the pastry up from right to left… as tight as possible — too loose and that sugary goodness will fall out..

Here’s the thing… I don’t bother to try to seal the end…   just put the seam side down on the board, rotate the whole affair so the roll is sitting right to left…

With a very sharp knife…   cut 1 inch rolls off.. and transfer to a parchment paper lined baking sheet..   They are going to spread.. they are going to unravel a bit.. so you need a couple inches between them.

This last step I did just in case… melt some more butter an drizzle onto each roll so it wets the sugar more… if you don’t have a lot of sugar in it forget it.

put the pan in the middle rack of the oven.. bake for about 20 minutes.. but keep an eye on them… you want them puffed up, brown and flaky.

 

Ok… when done… get them off the sheet… these things ooze sugar.. if they cool on the paper they will stick…use a pancake flipper,  put them on a wire rack…

let them cool a bit… but eat them hot to warm….

 

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