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1. Preheat oven to 350 F.
2. Add pecans to dry butterscotch pudding mix.
3. Spoon 1-tablespoon pudding and nut mixture into each cup of a non-stick muffin pan.
4. Place 1 frozen dough roll ball on top of pudding mixture.
5. Add butter and brown sugar to small sauce. Heat over low; stir until brown sugar combines with butter.
6. Spoon even amount of brown sugar over dough balls.
7. Set muffin pan aside until dough balls rise and double in size.
8. Bake rolls according to directions.
9. Remove from oven and immediately remove rolls from muffin pan, turn over (pecan side up) and place on foil.
Cream Cheese Icing:
1. Combine butter and cream cheese in medium mixing bowl. Mix well with spatula.
2. Gradually add confectioner’s sugar. Mix until well blended.
3. Add vanilla and lemon juice. Slowly add milk to desired consistency.
4. Pour over rolls. Garnish with orange zest.
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