Cinnamon Pecan Rolls Recipe

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Cinnamon pecan rolls

Charleen Borchers


These are great for breakfast, or anytime as a dessert. I experimented with various refrigerator biscuits, the flakey butter ones seem to work best. These even taste good from the fridge cold.

pinch tips: Perfect Bacon Every Time




30 Min


30 Min


1 pkg
refrigerated biscuits
1 stick
1/2 c
vegetable oil
1/4 c
chopped pecans
1 c
white sugar
1/2 tsp

Directions Step-By-Step

Pre-heat oven to 350*
Melt butter and oil together in a frying pan.( you may need to double butter and oil if using two packages, or do each one seperately. Keep on med low heat. seperate the rolls, and place several in the butter/oil and fry till almost golden on both sides. The dough will puff up like donuts .
remove from oil and roll in sugar cinnamon pecan mixture and place in a bundt pan or round cake pan, either works well.In a bundt pan you can double the recipe for more people and I prefer this way.
Once the pan is full melt more butter and pour over the top of all the rolls and finish off with the remainder cinnamon/sugar/pecan mixture. You can add more if not enough. Shake the pan so it goes in between where there are spaces.
Place in 350* oven aprox 25 min. you will have to watch so they don't burn. Some ovens take more some less time. Let stand a good ten minutes or so, as they are very hot right out of the oven. Enjoy! These store in the fridge for several days, and even taste good cold!

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