Lemon Pecan Sticky Rolls Recipe
Ingredients
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup margarine or butter
1/4 cup Lemon Juice from Concentrate
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (8-ounce) cans refrigerated crescent rolls
Directions
Preheat oven to 375°F.
In small saucepan, combine sugars, margarine, ReaLemon® brand and cinnamon.
Bring to a boil; boil 1 minute.
Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round layer cake pan.
Sprinkle with nuts.
Separate rolls into 8 rectangles; spread with reserved lemon mixture.
Roll up jelly-roll fashion, beginning with short side; seal edges.
Cut in half.
Place rolls, cut side down, in prepared pan.
Bake 30 to 35 minutes or until dark golden brown.
Loosen sides.
Immediately turn onto serving plate; do not remove pan.
Let stand 5 minutes; remove pan.
In small saucepan, combine sugars, margarine, ReaLemon® brand and cinnamon.
Bring to a boil; boil 1 minute.
Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round layer cake pan.
Sprinkle with nuts.
Separate rolls into 8 rectangles; spread with reserved lemon mixture.
Roll up jelly-roll fashion, beginning with short side; seal edges.
Cut in half.
Place rolls, cut side down, in prepared pan.
Bake 30 to 35 minutes or until dark golden brown.
Loosen sides.
Immediately turn onto serving plate; do not remove pan.
Let stand 5 minutes; remove pan.
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