Christmas Star Rolls
On a special day, preparing mouthwatering cinnamon rolls with a rich caramel sauce is a tempting way to treat family and friends. Using convenient hot roll mix makes it easy to do, and the pecans and candied cherries give the rolls a lovely look.—Ann Harrill, Reidsville, North Carolina
16 ServingsPrep: 30 min. + rising Bake: 20 min.
Ingredients
- 1 package (16 ounces) hot roll mix
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 3/4 cup pecan halves
- GLAZE:
- 2 cups packed brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons butter
Directions
- Prepare hot roll mix according to package directions. Turn onto a
- floured surface; knead until smooth and elastic, about 5 minutes.
- Cover and let rest for 5 minutes. Divide dough in half. Roll each
- half into a 1/4-in. thick rectangle. Brush with butter. Combine
- sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style,
- starting at a long end; pinch edges to seal seam. Cut each roll into
- eight equal pieces and set aside. Arrange pecans and cherries in two
- greased 8-in. round pans or 6-cup ring molds. Combine glaze
- ingredients in a medium saucepan; cook and stir over low heat until
- the butter is melted and the mixture is well blended. Pour glaze
- over pecans and cherries; top with rolls. Cover and let rise in a
- warm place until doubled, about 30-45 minutes. Bake at 350° for
- 20-25 minutes or until golden brown. Immediately invert pans onto
- platters and let glaze drizzle over rolls. Yield: 16 rolls.