Pecan Sweet Roll Rings Recipe

5 1 4
Pecan Sweet Roll Rings Recipe
Pecan Sweet Roll Rings Recipe photo by Taste of Home
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Pecan Sweet Roll Rings Recipe

Read Reviews
5 1 4
Publisher Photo
Jill Cooley of Raleigh, North Carolina relies on tubes of refrigerated crescent roll dough to create these tender treats. Loaded with chopped pecans, cinnamon and nutmeg, the eye-appealing rings feature a sweet glaze.
Recommended: 33 Cozy Holiday Breads
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 4 tablespoons butter or margarine, melted, divided
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup confectioners' sugar
  • 2 tablespoons maple syrup

Directions

Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg; mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly-roll style, starting at a long side. Pinch seams to seal. Twist two or three times.
Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends together. Place on a greased baking sheet; brush with remaining butter. Bake at 375° for 12-14 minutes or until golden brown. Combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls. Yield: 8 rolls.
Originally published as Pecan Sweet Roll Rings in Quick Cooking March/April 2003, p44

Nutritional Facts

1 each: 281 calories, 17g fat (6g saturated fat), 15mg cholesterol, 281mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 4 tablespoons butter or margarine, melted, divided
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup confectioners' sugar
  • 2 tablespoons maple syrup
  1. Unroll crescent dough and separate into eight rectangles; seal perforations. Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg; mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough. Roll up jelly-roll style, starting at a long side. Pinch seams to seal. Twist two or three times.
  2. Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends together. Place on a greased baking sheet; brush with remaining butter. Bake at 375° for 12-14 minutes or until golden brown. Combine confectioners' sugar and syrup until smooth; drizzle over the warm rolls. Yield: 8 rolls.
Originally published as Pecan Sweet Roll Rings in Quick Cooking March/April 2003, p44

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Jessicabakes92 User ID: 8035059 224012
Reviewed Apr. 2, 2015

"My whole family loves these. I have been making them every Easter for years. No substitutions needed. I use kitchen scissors to cut the slits in the rolls after I've already formed the rings and put them onto the cookie sheet. That way I don't lose any sugar/pecan filling."

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