| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 72 buns |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 72 buns |
Ingredients
- 2 sticks (1 cup) unsalted butter
- 2 cups finely chopped pecans
- 1 cup light corn syrup
- 4 teaspoons vanilla extract
- 1 pack store-bought bread dough (3 loaves per pack)
- 1 stick (8 tablespoons) unsalted butter, melted
- 3/4 cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
- For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
- Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You’ll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
- Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
- Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.
Nutrition Facts
| Serving Size | 1 of 72 servings |
| Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 23 mg |
| Serving Size | 1 of 72 servings |
| Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 23 mg |
Reviews
I love Ree and I believe all of the great reviews below, but mine came out too hard and sticky and dry even though I only baked for 12 minutes. The Karo syrup made it like hard candy but not as sweet. I like it softer like the results you get with brown sugar. They were lime mini hockey pucks as soon as they cooled.
I made these this morning. My husband said they were
An excellent recipe! Easy and delicious!! Kathie K.’s review was unkind and unnecessary. In the show I watched, Rhee said to slice into 1/2” slices. However they looked more like 1” but TV can be deceptive. Either way 1/2” is the directions she gave.
I made these with 1 frozen bread loaf bc I wanted to try them first. 1/3 cup butter, 1/3 cup pecans, 1/3 cup corn syrup n vanilla. I used a regular muffin tin and each one got about 1 tbls. Cooked on 375 for 10 mins and 350 for 10 mins. They are def good n using store bread dough was easy.
Incredible‼️
These were 110% DELICIOUS!!! Me and my family LOVED THEM!!! I have made them more times than I can count!!
Yummy
I used Pillsbury crescent roll sheets. I am not a baker and I nailed this. So far I’ve made it three times. It’s so easy. They disappear the second I set them out
I love,how easy these are. Bite size for breakfast and lunch and after dinner. Store bought dough, how easy is that. Love these
Very easy and those complaining its too much, if you watch the video you will see she made them for a crowd and for gift giving. Great dessert for an appetizer style party.