Toast Pecans: In a dry skillet over medium heat, toast the Pecans for 2-3 minutes, until fragrant and lightly browned. Set aside.
Prepare the Filling: In a small bowl, combine all Filling ingredients and mix until smooth and creamy.
Slice the Cinnamon Roll: Carefully slice the cinnamon roll horizontally, creating a top and bottom 'bun'.
Spread the Filling: Spread the Filling evenly onto the bottom half of the cinnamon roll. Sprinkle with toasted Pecans.
Assemble the Sandwich: Place the top half of the cinnamon roll onto the filling.
Butter the Exterior: Spread softened Butter evenly on the outside of both the top and bottom of the assembled sandwich.
Grill the Sandwich: Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and grill for 3-4 minutes per side, or until golden brown and the filling is slightly melted.
Ingredients
1
11Cinnamon Roll-large, bakery style
3 tbsp45 mLCream Cheese-softened
1 tbsp15 mLMaple Syrup-pure
1/2 tsp2.5 mLVanilla Extract
Pinch1 gCinnamon
1 tbsp15 gPecans-chopped
1 tbsp15 mLButter-softened
Equipment
Small Bowl
Skillet
Knife
Non-Stick Skillet
Spatula
Instructions
Toast Pecans: In a dry skillet over medium heat, toast the Pecans for 2-3 minutes, until fragrant and lightly browned. Set aside.
Prepare the Filling: In a small bowl, combine all Filling ingredients and mix until smooth and creamy.
Slice the Cinnamon Roll: Carefully slice the cinnamon roll horizontally, creating a top and bottom 'bun'.
Spread the Filling: Spread the Filling evenly onto the bottom half of the cinnamon roll. Sprinkle with toasted Pecans.
Assemble the Sandwich: Place the top half of the cinnamon roll onto the filling.
Butter the Exterior: Spread softened Butter evenly on the outside of both the top and bottom of the assembled sandwich.
Grill the Sandwich: Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and grill for 3-4 minutes per side, or until golden brown and the filling is slightly melted.
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