There’s nothing like a big jolt of sugar to get the morning going. Throw in some pecans, and you’re ready to take on anything.
Company is coming for Thanksgiving, so we were fiddling with ideas of easy menu items for those meals that don’t include turkey, or turkey leftovers.
This recipe actually came in a cookbook that accompanied my father’s new infrared cooker. My dad, at age 87, is just learning to cook, and decided that this QVC countertop gizmo was just the ticket to cook his one lamb chop or heat up take-out ribs.
But once he got it home, he freaked out at the complicated looking control panel and the fact that the outside shell gets really hot while operating. So we walked through the process and I almost had him comfortable. I just needed that one more thing to push him over the edge. Thank you, pecan rolls. My dad is a Louisiana native. If you put pecans on it, he would eat firewood.
So we whipped up a batch of these, dug into their warm gooiness and now my father is an infrared cooking fool.
When I got home, we tried out the recipe in our regular old oven. Still a dream.
Almost Instant Pecan Rolls
1/4 cup syrup
4 Tbsp. butter, melted
1 cup chopped pecans
1 can refrigerated cinnamon rolls
Preheat oven to 350 degrees.
In a bowl, stir together syrup and butter. Pour into a 9-inch pie plate. Sprinkle with pecans. Place cinnamon rolls on top of pecan mixture. Cover dish with foil and bake for 10 minutes. Remove foil and bake for 15 more minutes, until rolls begin to brown. Remove from oven, place a serving plate, face down, over the pie plate and flip. Voila! Pecan rolls!
You could guild the lily by using the icing that comes with the cinnamon rolls. But that’s too much sugar, even for us.
And you can even make them the night before because they heat up great. Wrap them in foil and reheat briefly in a 200-degree oven. Do not microwave them. Toughness ensues.