Step 1

Open the cans of biscuits and separate them. Begin placing them on piece of parchment paper overlapping them slightly. Using a rolling pin roll them out flat into a rectangle shape.

Step 2

Melt the butter and brush it all over the surface of the rolled out refrigerator rolls. Then sprinkle on the brown sugar/cinnamon filling followed by the chopped pecans.

Step 3

Beginning at the edge closest to you, start rolling up the dough into a tight cylinder. Press the seam tightly making sure it’s sealed so nothing leaks out while baking. The dough will be soft, so be careful while rolling.

Step 4

Using a serrated knife make a slice every 1 1/2 inches up the cylinder. You should get 12 cinnamon rolls.

Step 5

Place the cinnamon rolls in the muffin pan that’s been sprayed with non-stick baking spray.

Step 6

Bake in a preheated 375 degree oven for about 12 – 15 minutes or until the rolls are slightly browned.

Step 7

Transfer the rolls to a baking tray to cool while you prepare the glaze.

Step 8

Combine the ingredients for the glaze and slowly pour over the slightly cooled cinnamon rolls. Top with a few more chopped pecans if desired.