• 1 bag frozen yeast rolls
  • 1 jar Green Valley Ranch Agave Carmel Sauce
  • ½ cup Splenda or Regular Brown Sugar
  • ½ cup Chopped Pecans

 

  1. Lightly spray Bunt pan with non-stick spray. Place yeast rolls in pan, sprinkle with brown sugar and pecans, then drizzle all of the Agave Carmel Sauce over the rolls
  2.  Place clean, damp dish towel over Bunt pan and let sit for 8 to 10 hours. The rolls will double in size.
  3.  Preheat Oven to 350 degrees, bake for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto serving platter to remove. Serve by pulling apart chunks with forks.
Advertisements

Join the conversation! Leave a reply below!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s