Total Time
35mins
Prep 20 mins
Cook 15 mins

A recipe from Pillsbury Bake-off 1992. Tasty, easy recipe that uses refrigerated crecent roll dough. Enjoy!

Ingredients Nutrition

  • Twists

  • 12 cup chopped pecans
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 18 teaspoon nutmeg
  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 2 tablespoons butter, melted
  • Glaze

  • 12 cup powdered sugar
  • 14 teaspoon maple extract
  • 2 -3 teaspoons milk

Directions

  1. Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
  2. Sprinkle with remaining sugar nut mixture.
  3. Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

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