BHG Delish Dish

Stirring Up Ideas In The Kitchen

pecan

Honey Orange Pecan Mini Rolls

Ever wake up craving cinnamon rolls? I do. All the time. While homemade cinnamon rolls can be quite time consuming, today I’m sharing a super quick alternative. Refrigerated crescent dough! Inspired by these nutty honey mini rolls, I added pecans and orange zest to make them into a version of my favorite cinnamon rolls.

These bite-sized mini rolls are great for an anytime snack or perfect for parties. Best of all, it only takes 10 minutes to bake. From start to finish, in less than half an hour, you can enjoy fresh from the oven honey orange pecan mini rolls!

Honey Orange Pecan Mini Rolls

Simply roll out the refrigerated crescent dough into a large rectangle. Spread on the filling mixture made of softened butter, honey, cinnamon, and finely chopped toasted pecans. Roll up the dough and slice them into 24 portions. Gently transfer slices to a mini muffin tin.

After slicing the dough, the rolls will look a little wonky like the ones photographed above. Do not worry. As they bake in the oven, the rolls will spread out to the diameter of the muffin tin.

Honey Orange Pecan Mini Rolls

Honey Orange Pecan Mini Rolls

Pop the mini rolls out the pan while they’re still warm to prevent them from getting soggy. Drizzle orange honey glaze over the warm mini rolls and enjoy them immediately!

These mini rolls are packed with a ton of flavor and they’re ideally portioned to keep your summer beach body in check!

This is the link for the original NUTTY HONEY MINI ROLLS.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Instead of 1/4 cup toasted almonds, use 1/4 cup finely chopped toasted pecans
  • Add 1 tsp orange zest to the filling
  • Add 1/2 tsp orange zest to Honey Icing recipe

Honey Orange Pecan Mini Rolls

Get our best kitchen-tested recipes.


Hello! My name is Lauren Brennan and I’m a food blogger from Oregon. My site is called Lauren’s Latest and I develop recipes with everyday, common ingredients for my little family of 3 and share them with my readers, along with my 3 year old’s daily antics. I love blogging, probably because I love food! Therefore, the whole food blogger thing is right up my alley. I’m thrilled to be sharing some Better Homes and Garden’s recipes with you on their new blog, Delish Dish! It’s going to be a fun ride.Tis the season to throw pumpkin into EVERYTHING! With Thanksgiving right around the corner, I thought it only fitting to start off the season with a post devoted entirely to our orange friend the pumpkin.

A lot of times pumpkin is used in desserts, but these days you’re seeing pumpkin pop up anywhere and everywhere! Pumpkin Mac and Cheese is pretty popular. {I know I made a version with lots of bacon that went over swimmingly!} Pumpkin stews, soups, and even bruschetta are popping up all over the web.

Today, I wanted to share a cute little recipe I found on BHG.com for Pumpkin-Pecan Tassies aka cute little mini pies that are a cross between pumpkin and pecan pies! Totally adorable treats that can easily be made in advance…if you can resist eating these bite sized pies!

Here’s how you make them:

Start by making some pie dough. The recipe calls for refrigerated pie dough, but I didn’t have any on hand, so I made a BHG recipe found here. Once that is good and chilled, you can roll the dough out and cut out 24 2-1/2-inch rounds.

Fit these down into some ungreased mini muffin tins to line. Set aside.

For the pumpkin filling, measure out some pumpkin, sugar, pumpkin pie spice*, salt, egg and milk. Stir to just combine. Set aside.

For the pecan topping, stir pecans, brown sugar and melted butter together and that’s it! Super simple, right? {I didn’t have pecans on hand, so I used hazelnuts…still yummy! Feel free to use walnuts or almonds in place of pecans. I say use what you have!}

To make these cuties, spoon about 2 teaspoons of pumpkin filling into each crust…

and then top with a scant 1 teaspoon of pecan topping.

Bake at 350 degrees for 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin tins cool to room temperature. Before serving, add a drizzle of maple syrup, if desired and that’s it!

Really simple to make and totally delicious!

For this recipe and more pumpkin treats, click here.

*If you don’t have pumpkin pie spice on hand, you can make your own! Check out that recipe here.


© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices