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Preheat the oven to 400F.
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2
Combine the pecans, sugar, and cinnamon in a bowl.
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3
Unroll the phyllo dough, place on a flat surface, and separate out a stack of 12 sheets, gently lifting them off as a single unit.
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4
Cover the 12 sheets of phyllo with barely damp paper towels.
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(Be sure to cover the phyllo every time you take a sheet or it will dry out.)
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6
Return the remaining dough to its packaging, seal tightly, and refrigerate or freeze, depending on how soon youll use it.
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7
Place a sheet of phyllo on a flat surface and brush with melted margarine.
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8
Continue the layering process with sheets of phyllo brushed with margarine until you have 4 phyllo sheets in the stack.
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9
Sprinkle one-third of the nut mixture over the phyllo dough, covering the entire surface, then roll the phyllo up tightly lengthwise, and brush with margarine.
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10
Place the roll seam side down, cut it into 3/4-to 1-inch pieces, and place the rolls flat in an ungreased 9 by 13-inch baking pan.
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Repeat the process with the remaining ingredients.
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Bake for 15 to 20 minutes, or until golden brown.
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13
Combine the honey and orange juice in a small bowl, stir until well combined, then pour the mixture over the rolls.
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Serve warm or at room temperature.
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15
I love cinnamon .
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.
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.
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or I thought I did.
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The name cinnamon refers to cinnamon from a tree grown in Ceylon; however, a related species, Cassia, is also often sold labeled as cinnamon.
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So even if you think youre buying real cinnamon, most of the powdered cinnamon sold in stores in the U.S. is actually cassia.
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But dont start screaming fraud just yettheyre very similar, with cassia just being stronger in flavor than cinnamon.
