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1
The night before, grease a baking sheet with shortening.
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2
Place frozen rolls about 2 inches apart on prepared baking sheet.
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3
Cover with plastic wrap.
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4
Chill in refrigerator overnight to let dough thaw and begin to rise.
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5
Generously grease twelve 2 1/2-inch muffin cups with shortening.
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6
Divide the pecans evenly among the muffin cups.
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7
Save until Step 4.
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8
Turn on oven to 350 degrees.
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9
Put butter in a microwave-safe bowl.
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10
Cover bowl with waxed paper.
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11
microwave on 100% power (high) for 20 seconds or until butter is melted.
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12
Using hot pads, remove bowl from microwave.
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13
Place sugar in a small bowl.
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14
Use kitchen scissors to cut each roll in four pieces.
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15
Dip each piece into melted butter, then roll in sugar.
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16
Place two dough pieces in each prepared muffin cup.
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17
Drizzle with any remaining melted butter; sprinkle with remaining sugar.
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18
In a small bowl combine ice cream topping and maple-flavored syrup; drizzle over top of rolls.
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19
Place muffin pan in a large shallow baking pan.
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20
Put pan in oven.
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21
Bake about 20 minutes or until rolls are golden brown.
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22
Turn off oven.
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23
Use hot pads to remove pan from oven.
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24
Place pan on a wire rack and cool 1 minute.
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25
Place large plate on top of muffin pan.
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26
Using hot pads turn plate and pan over so plate is on the bottom.
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27
Carefully lift muffin pan to invert rolls onto plate.
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28
Spoon any topping and nuts that remain in muffin cups onto rolls.
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29
Cool slighty.
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30
Serve warm.
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31
Serve with scrambled eggs, mixed fresh fruit, and orange juice.
