You know how I love shortcuts, right?
(That's why you're sticking with me??=)
Well these look like they came from a bakery, but they actually
came from my oven...and the cinnamon rolls came
from a Pillsbury can of dough. YAY!
I love the ease of dressing up these amazing canned biscuits.
And only FIVE ingredients!!!!
And only FIVE ingredients!!!!
Melted butter, a little brown sugar, craisins and pecans sprinkled in the bottom of the cake pan...lay the rolls on top and bake.
That's it!
These would be SO perfect for Christmas Eve...or morning...or anytime
you're hankering for something sweet.
Whatever you do, don't miss making them.
I found the recipe at Christy Jordan's Southern Plate...and she found the
recipe at Pillsbury's website.
MMMMMMM-Magnificent!
UPSIDE DOWN CRANBERRY PECAN CINNAMON ROLLS
1 can (about 13 ozs.) refrigerated cinnamon rolls
4 TB. butter, melted
1/4 c. brown sugar (light or dark), NOT packed
1/4 c. dried cranberries (craisins)
1/4 c. chopped pecans
Preheat oven to 375.
Mix brown sugar and butter together. Spread in bottom of ungreased 9" cake pan. Sprinkle with craisins and pecans. Open the can of rolls and arrange them evenly in the pan. Bake 20 - 23 minutes or until lightly browned. Remove from oven; turn upside down onto large serving plate; do NOT remove pan. Let stand for about 5 minutes before removing. Scrape anything left in the pan on top of the rolls. Stir cinnamon roll icing (can place in a plastic bag if you want - cutting off corner to drizzle) until ready to be drizzled. Enjoy every fabulous bite!
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