Maple Bacon Pecan Cinnamon Rolls
  • 12 frozen white yeast dinner rolls (like Rhodes)
  • 10 slices bacon
  • ½ cup maple syrup
  • ½ cup light brown sugar, lightly packed
  • 1 cup pecans, roughly chopped
  • 1 small box butterscotch cook-and-serve dry pudding mix
  • 1 teaspoon cinnamon
  • 1 stick butter
  1. Thaw frozen rolls in the refrigerator overnight.
  2. Preheat oven to 350. Cut bacon into small pieces and brown over medium heat, about 4 minutes; drain. Mix syrup, brown sugar, and pecans. Stir in bacon and divide among 12 cupcake tins sprayed with nonstick spray.
  3. In medium bowl, mix buterscotch pudding and cinnamon. Melt butter. Roll thawed rolls into melted butter and then into butterscotch mixture. Place 1 roll over top of syrup mixture in each cup. Let rise until double in size, about 1 to 2 hours.
  4. Bake 18 to 20 minutes or until golden brown. Remove from oven and immediately invert onto a baking sheet. Allow to cool for 5 minutes before serving.
from The Wichita Eagle Holiday Cookbook
Recipe by Kitchen Meets Girl at