Ingredients

The following ingredients have 4 Servings
  • 1 (16-ounce) box Pillsbury Hot Roll Mix
  • 2 tablespoons butter, (softened)
  • 1 large egg
  • 1 cup hot water, (115 to 125 degrees)
  • 1/2 cup butter
  • 1 1/2 cups packed light brown sugar, (divided)
  • 1 tablespoon dark corn syrup
  • 2 tablespoons heavy cream
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecan pieces
  • 6 tablespoons butter, (softened)
  • 2 teaspoons ground cinnamon

Instruction

  • In a large bowl, combine the contents of the box of hot roll mix. Add the 2 tablespoons, the egg, and hot water.Mix with a wooden spoon until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes.Let rest for 5 minutes.
  • Place the 1/2 cup of butter in a medium saucepan over medium heat. When butter has melted, add 1/4 cup of brown sugar and the corn syrup.Stir until the sugar is dissolved and the mixture is starting to bubble.
  • Stir in the cream and then the bourbon and vanilla extract.Stir in the pecans and simmer the mixture for about 3 minutes. Pour into the bottom of a large cast iron pan.Rub some butter around the edges of the pan to prevent the rolls from sticking.
  • Roll the dough out into a rectangle about 14x12 inches.Spread the 6 tablespoons of softened butter over the dough.
  • Combine the remaining 1 1/4 cups of brown sugar and the cinnamon and sprinkle evenly over the dough.
  • Starting at the end closest to you, tightly roll the dough into a log. Cut the log into 2 equal pieces and then cut each piece into 6 pieces so that you have 12 cinnamon rolls.
  • Place the rolls on top of the pecan mixture in the cast iron pan. Cover and let rise for 30 minutes, or until doubled in size.
  • Preheat oven to 375 degrees. Once rolls have doubled, bake them for 12 to 15 minutes.Let cool for about 5 minutes and then invert onto a serving platter. (This part is a little messy.)Careful not to let them cool in the pan too long or they will stick.