Cinnamon and Spice and It Taste Oh So Nice

One of my favorite things about Fall is the smell of cinnamon in the air. I love The Pioneer Woman's cinnamon roll recipe and make them at least three times during the holidays. But, there are some days that you are swamped with life (yes, the laundry pile is higher than the dog, um, we have a big dog) and just don't have the time to make those delicious wonders.

So, I am going to share a way to get that delicious aroma permeating throughout your house while filling your belly and not spending more than half an hour doing it.



Look at this:

Oh merrrrcy!

Here is what you need:
1/2 cup chopped pecans
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 Tbsp. corn syrup
1 tsp. ground cinnamon (divided)
1 (8-oz) refrigerated crescent rolls (I prefer Pillsbury, there are just some things you have to splurge on and the cheaper brand does not hold up as well)
1 1/2 tsp granulated sugar

Step 1. Preheat oven to 375 degrees. Bake pecans and butter in lightly greased 8 inch round cake pan for 2 minutes. Swirl around and cook another 2 minutes. Remove from oven and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon. Oh yea, could eat that with a spoon, but don't it gets even better.

Step 2. Unroll crescent dough and separate into 4 rectangles, press the perforated seal. Now stir together sugar and remaining cinnamon; sprinkle over rectangles. Roll up each rectangle tightly starting at one of the long sides. Cut each log into 5 slices and put in prepared pan.

Step 3. Put in 350 degree oven for 14 to 16 minutes or until center rolls are a beautiful golden brown and done.

Remove from oven, immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Pour a cup of coffee and enjoy these miniature pecan sticky buns. Then, go walk a mile to make yourself feel better because you will make them again tomorrow.

Enjoying crisp Fall mornings,
The Park Wife