Sticky Cinnamon Rolls

Prep Time 25 min
Cook Time 1 Hr 5 Min
Servings 12
Difficulty Moderate


  • 1 (16-ounce) package hot roll mix
  • 1/2 cup Butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup coarsely chopped pecans
  • Flour for shaping dough
  • 1 1/3 cups None Such® Ready-to-Use Classic Original Mincemeat
  • OR 1 1/3 cups None Such® Brandy and Rum Mincemeat
  • Orange Glaze, if desired (recipe follows)


  • Step 1

    Orange Glaze: In small bowl, combine 1 tablespoon orange juice and 1/2 to 3/4 cup confectioners’ sugar. Mix until smooth.

  • Step 2

    HEAT oven to 375°F. Prepare dough as package directs. In small saucepan, melt butter and brown sugar over medium heat; bring to boil, stirring occasionally. Boil 1 minute. Remove from heat.

  • Step 3

    MIST bottom and sides of 12 large muffin cups with no-stick cooking spray. Sprinkle pecans into each cup and spoon equal amounts of caramel over pecans.

  • Step 4

    PUNCH dough down gently and roll into a 14X9-inch rectangle. Turn the 14-inch side to face the edge of the counter. Spread dough with an even layer of mincemeat.

  • Step 5

    ROLL up dough into a tight cylinder starting with long edge. Place seam side down and pinch to seal. Slice dough into 12 slices and place into prepared muffin cups.

  • Step 6

    COVER with plastic wrap and allow rolls to rise for 25 to 30 minutes or until the rolls double in size.

  • Step 7

    BAKE rolls 30 to 35 minutes or until golden brown. Remove from oven and let sit for 5 minutes. To release rolls, place sheet pan on top of rolls and invert pan. Allow rolls to sit an additional 5 to 10 minutes. Drizzle with orange glaze, if desired. Serve warm. Store leftovers covered.