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Lemon-Pecan Sticky Rolls

Submitted by Debra Pittman, Corinth, Kentucky


  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup margarine
  • 1/4 cup lemon juice (concentrate)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pecans, chopped
  • 2 (8 oz.) pkgs. refrigerated crescent rolls


Preheat oven to 375 degrees. In a small saucepan, combine sugars, margarine, lemon juice and cinnamon. Bring to a boil for 1 minute. Reserve 1/4 cup lemon mixture; pour remaining mixture into 9″ round cake pan. Sprinkle with nuts. Separate rolls into eight rectangles and spread with remaining mixture. Roll up (jellyroll fashion), beginning with short sides; seal edges. Cut each roll in half. Place in pan, cut side down. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; let stand 5 minutes; remove pan. Serve warm.

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