Cinnamon-Pecan Puff Pastry Rolls

By MarieR

Taste of the South Magazine, pages 53- 54)
Your home will smell heavenly after these quick-and-easy sweet rolls come out of the oven.

Ingredients

• Makes 12 rolls-muffin tin used.
• 12 tablespoons unsalted butter, softened and divided
• 1/2 cup plus 1/3 cup firmly packed light brown sugar, divided
• 1 tablespoon plus 1/4 teaspoon ground cinnamon, divided
• 1/2 cup chopped pecans
• 1/2 cup frozen cranberries (optional)
• 1 (17.3-ounce) package frozen puff pastry sheets, thawed (2 sheets)

Details

Servings 12
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. Preheat oven to 400°. Spray 12 muffin cups with cooking spray. Place on a large rimmed baking sheet.
2. In a medium bowl, beat 10 tablespoons butter, 1/3 cup brown sugar, and 1/4 teaspoon cinnamon with a mixer at medium-high speed until fluffy, about 3 minutes. Spoon about 1 tablespoon butter mixture into each prepared muffin cup. Divide pecans and cranberries,if used, among muffin cups.
3. In a small bowl, stir together remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. In a microwave -safe bowl, microwave remaining 2 tablespoons butter 30 seconds or until melted
4. On a Lightly floured surface, unfold puff pastry sheets; brush with melted butter. Sprinkle with brown sugar mixture. Tightly roll each into a Log. Cut each log into 6 slices; place slices in prepared muffin cups.
5. Bake until golden brown, about 25 minutes. Immediately invert onto a wire rack. Serve warm.