Ingredients
1/3 cups Coarsely Chopped Pecans
1/2 cups Caramel Ice Cream Topping
1 Tablespoon Butter, Melted
1 can (13.8 Oz. Size) Refrigerated Pizza Dough
3 Tablespoons Sugar
1/2 teaspoons Cinnamon
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400°F. Grease or spray with nonstick spray 9 muffin cups of a 12-cup muffin pan. Place the muffin pan on a large baking sheet. Divide pecans evenly among the 9 muffin cups. In a small bowl, whisk ice cream topping and melted butter. Pour 1 tablespoon over the pecans in each of the muffin cups. (If you have a little bit left over, just divide it evenly.) On a very lightly floured board, roll out the pizza dough to a 9 X 13 inch rectangle. Mix together the sugar and cinnamon. Sprinkle evenly over the dough. Beginning with the 9-inch side, roll the dough into a log. Cut the dough log every inch until you have 9 individual rolls. Put one roll in each muffin cup on top of the caramel. With the muffin tin on a baking sheet (to catch any caramel overflow), bake 15-18 minutes until golden brown. Place on cooling rack. Put a large cake pan (such as a jelly roll pan) or a heatproof tray on top of the muffin tin. Using oven mitts, invert the muffin tin onto the pan or tray. Use a spoon or silicone spatula to scrape up any little bits of nuts or caramel left in the pan and put it on the rolls. Serve warm. These taste best the day they're made (like all refrigerated dough products), but may be stored in a covered container at room temperature. Gently reheat in microwave.