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Bread, Rolls and Biscuits


Sticky Cinnamon Rolls

¼ cup butter, melted
½ cup packed light brown sugar
¼ cup corn syrup
¼ cup chopped pecans
1 package refrigerated Pillsbury Crescent Seamless Dough
2 tablespoons butter at room temperature
½ cup packed light brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans
2 ounces (4 tablespoons) cream cheese at room temperature
2 tablespoons butter at room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
Preheat oven to 375 degrees. Spray an 8-inch cake pan with non-stick cooking spray (or butter it).
In small bowl, mix the caramel ingredients, the melted butter, brown sugar and corn syrup. Pour into bottom of prepared cake pan, sprinkle with ¼ cup chopped pecans. Set aside.
Unroll dough, spread with 2 tablespoons butter. Mix together ½ cup brown sugar and cinnamon, sprinkle evenly over butter. Sprinkle ¼ cup pecans evenly over sugar mixture.
Starting on long side, roll up dough, completely enclosing the butter/sugar mixture. Cut into 8 even slices.
Place slices, cut side down on top of corn syrup mixture in cake pan, with sides touching.
Bake for 22 – 25 minutes or until golden brown on top. 
Meanwhile, mix together cream cheese, 2 tablespoons butter, extract and powdered sugar until well blended and smooth. Place mixture into a resealable plastic bag, squeeze out the air, seal and snip a small piece off of one corner of the bag.
When rolls are done, allow to rest for a few minutes, place a plate on top of the pan and invert the rolls. Be careful, the caramel will be hot!
Drizzle cream cheese frosting over rolls.
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