Low Sodium Cinnamon Pecan Rolls

Very very tasty breakfast! This is based on the refrigerator rolls recipe. You can make 1/2 a batch of rolls for dinner, and use the rest of the dough for cinnamon pecan rolls for breakfast! Rolls can be prepared the night before and raised for about 1/2 the time (they will raise a bit more in the fridge), then put in the refrigerator till the morning.

INGREDIANTS

See refrigerator rolls recipe

1 1/2 cup firmly packed brown sugar

1/2 cup softened margarine or unsalted butter

2T light corn syrup

1/4 cup pecan (or nut of your choice)

2T melted unsalted butter

1/4 cup sugar

1 t cinnamon

DIRECTIONS

Heat oven to 375 F (if cooking right away, if cooking the next morning, skip)

1. Prepare refrigerator rolls recipe (this uses 1/2 of a batch).

2. Grease a 13"X9" pan

3. In small bowl, combine brown sugar, softened margarine/butter, corn syrup; drop by spoonfuls into the prepared pan; spread evenly. Sprinkle with pecans (or other nuts)

4. In another small bowl, combine cinnamon and sugar

5. Using 1/2 of the refrigerator roll dough, roll out dough into a 20"X12" rectangle; spread with melted butter, sprinkle with cinnamon and sugar

6. Starting with the long side, roll up the dough like a jelly roll (or a cinnamon roll); pinch the edges to seal seams.

7. Cut roll into twenty 1" pieces, place cut side down in the prepared pan, cover and let rise in a warm place until light and doubled in size 30 to 60 minutes (or raise till 1.5 times in size, and store in refridgerator over night).

8. Bake for 25 to 30minutes in preheated oven or until deep golden brown

9. Cool in pan 1 minute, then invert on a large cookie sheet, and enjoy!

NUTRITION

need to figure out.