Sticky Cinnamon Rolls
- 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.