Sticky Chewy Chocolate Pecan Rolls

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Sticky Chewy Chocolate Pecan Rolls

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This recipe, made with sweet cream butter and refrigerated crescent dinner rolls, earned Steve Grieger, El Cajon, Calif., a trip to the 40th contest and fits the Breakfast & Brunches category.

Ingredients

• 1/4 cup Domino or C&H Brown Sugar packed
• 1 teaspoon ground cinnamon
• 1/4 cup LAND O LAKES Butter softened
• 1/2 cup Fisher Chef's Naturals Chopped Pecans
• 2 tablespoons Domino or C&H granulated sugar
• 1 can Pillsbury refrigerated crescent dinner rolls 8 oz.
• 1 tablespoon LAND O LAKES Butter melted
• 1/2 cup milk chocolate chips

Instructions

• Heat oven to 375 F.
• In small bowl, combine brown sugar, 1/2 teaspoon cinnamon and softened butter. Spread mixture in bottom and up sides of 8 (2 3/4 x 1 1/4-inch) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans.
• In another small bowl, combine granulated sugar and remaining 1/2 teaspoon cinnamon; set aside. Unroll dough. Firmly press perforations to seal. Press to form 12 x 8-inch rectangle. Brush dough with melted butter. Sprinkle with sugar mixture and chocolate chips.
• Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into 8 (1-inch) slices. Place each slice, cut side down, over pecans in muffin cup.
• Bake 15 to 20 minutes or until deep golden brown. Immediately turn rolls upside down onto serving platter. Cool 10 minutes. Serve warm.

Notes

High Altitude (3,500-6,500 ft.): No change.

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