Ingredients
1 1/2
cups chopped pecans
1 1/3
cups packed brown sugar
1
cup butter or margarine, melted
1
cup sour cream
2
teaspoons maple flavor or vanilla
4
cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
Preparation
Heat oven to 350°F. Grease two 12-cup fluted tube cake pan or two 10-inch angel food (tube cake) pan (pan must not have a removable bottom). In large bowl, mix all ingredients except cinnamon rolls and icing.
Separate cans of dough into 16 rolls; cut each into quarters. Add dough pieces to pecan mixture; toss gently to coat. Spoon half of the mixture into each pan.
Bake 30 to 40 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate. Spread with icing. Serve warm.
