As much as we enjoy cinnamon rolls for breakfast, occasionally a change is in need. And what better way to do so than with these Pecan Cream Cheese Rolls? Each roll is filled with rich cream cheese and a brown sugar pecan filling before being cooked in a buttery sauce to ultimate perfection.

As much as we enjoy cinnamon rolls for breakfast, occasionally a change is in need. And what better way to do so than with these Pecan Cream Cheese Rolls? Each roll is packed with delicious cream cheese and a brown sugar pecan filling before being baked to perfection in a buttery sauce. It’s a quick and easy meal that may be ready for breakfast in about 45 minutes. Everyone will enjoy this morning treat.

In this recipe, we’ve used an 8-inch dish and one tube of crescent roll dough, yielding 8 rolls. If you’re feeding a larger crowd for the holidays or a family gathering, double the recipe and bake it in a 913 instead. These are undoubtedly a delectable Christmas morning treat. Keep in mind that they are tasty, so many people will want seconds. You can’t blame them!

INGREDIENTS
8 oz. crescent roll dough refrigerated
1 cup chopped pecans
12 cup granulated sugar
1 teaspoon ground cinnamon
2 tbsp. melted butter
4 ounces cold cream cheese
6 teaspoons melted butter
12 cup of cream soda
PREPARATION
Preheat the oven to 350°F and lightly butter an 8-inch baking dish.
Combine the pecan pieces, brown sugar, cinnamon, and 2 tablespoons melted butter in a small mixing basin.
Make 8 squares of cream cheese.
Divide the crescent dough into triangles.
At the wide end of the dough triangle, place a cube of cream cheese and a spoonful of the pecan mixture, then fold up and seal.
Place the dough in the baking dish once it is secure. Repeat with the remaining dough.
Pour the remaining 6 tablespoons melted butter over the rolls, followed by the remaining brown sugar pecan mixture.
Wrap the rolls in the cream soda.
Bake for 30-35 minutes, or until the top of the dough is lightly browned. Serve hot.