1/2 of a 34.5oz package of frozen cinnamon sweet roll dough (or the equivalent of 1.5 tubes of Pillsbury Cinnabon Roll Dough)
1/3 cup chopped pecans (I used pecan chips and just eyeballed how much I wanted to put)
1/4 melted butter or margarine (I suggest real butter because margarine's stupid)
1/2 cup sugar
1/4 cup caramel flavored ice cream topping
1 tbsp maple flavored syrup
Place frozen rolls an inch apart on a large greased baking sheet. Cover rolls with plastic wrap and refrigerate overnight. (I'm not sure how important this step is- my rolls didn't do shit overnight.)
Preheat oven to 350F. Grease your muffin tin (not to be confused with muffin top). Divide up pecans evenly and sprinkle in each cup. (I realized I accidentally skipped this step when I was about to put them into the oven. So I just used a spoon to lift each cup out one at a time and sprinkled some pecans in the bottom of each cup.)
Cut each roll into four pieces. (I messed up on this part too. I only cut my rolls in half. Which is why the final result looks like monkey brains. Sue me.) Dip pieces in butter, then sugar, and place two in each cup.
Drizzle any remaining butter and sugar over the tops. In a small bowl, combine caramel and syrup.
Drizzle over rolls.
Bake for about 20-22 minutes or until you can't wait any longer. Cool muffin tin on a wire rack for one minute. Place a large platter or cookie sheet on top of the muffin tin to flip them over without throwing caramel sauce all over your kitchen.
Save yourself the walk-time back to the kitchen by serving yourself 4 of these badboys. You can thank me later.
Original recipe can be found in the March edition of Anyone Can Cook magazine.