Puff Pastry Pecan Cinnamon Rolls


This recipe was originally published in Louisiana Cookin’ Magazine.

cinnamonrolls

MAKES 16 TO 20 SERVINGS

  • 1 17-ounce package frozen puff pastry sheets, thawed
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/3 cup coarsely chopped pecans
  • Icing (ingredients follow)

Confectioners’ Sugar Icing

  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Preheat oven to 400ºF. Unfold pastry sheets. Combine sugar and cinnamon; sprinkle over pastry. Sprinkle with pecans. Roll up each pastry jelly-roll style, starting with a long side. (Hold the dough firmly and roll tightly so the dough does not sag). Pinch seam to seal. With a sharp knife, cut the dough into 1/2-inch to 3/4-inch slices. Place cut side up on lightly greased baking sheet. Bake for 10 to 15 minutes. Combine the icing ingredients until smooth; drizzle or spread over rolls.

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