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The secret of the cinnamon rolls glaze

Lynn Eckerle
Lynn Eckerle

Dear Lynn,

It’s almost rhubarb time. Does anyone have a Rhubarb Coffeecake recipe using sour cream?

Jacqueline from Hastings

Jackie from Missaukee City says real maple syrup is the secret of the glaze for her Breakfast Cinnamon Rolls. Scott from Hillsdale sent in his all-time best recipe for Pecan Rolls. Cheryl from Allen loves making her Caramel-Pecan Rolls because they are always a hit. Please stop by my blog, Food, Fun and More for a visit at Send recipes and requests to The Recipe Exchange at


2/3 c brown sugar

1/2 t cinnamon

2 T butter or margarine

1/4 c chopped pecans

2 c Bisquick biscuit mix

2 T sugar

1/3 c butter or margarine

1/2 c milk


6 T real maple syrup

DIRECTIONS: Mix brown sugar and cinnamon in a shallow bowl. Cut in 2 tablespoons of butter and add pecans. Grease 18 muffin cups. Place 1 teaspoon of brown sugar mixture in the bottom of each one. Save the unused mixture. In a large bowl, mix Bisquick and 2 tablespoons of sugar. Cut in 1/3 cup of butter with a pastry blender until mixture is crumbly. Add milk and stir until smooth. Turn dough out onto a lightly floured surface. Knead and add flour until dough is light but not sticky. Roll out to a 12 x 16 inch triangle. Sprinkle with saved brown sugar mixture. Roll up from the wide end, jelly roll fashion. Cut into 18 slices. Place one slice in each muffin cup. Pour 1 teaspoon of maple syrup over each roll. Bake at 425 degrees for 20 minutes. Rolls will be crisp and golden. Cool in tins for 5 minutes, remove and serve.



1 c brown sugar

6 T butter

1/4 c white corn syrup

3/4 c chopped pecans


1 c flour

1 t baking powder

1/4 t salt

3 T butter, divided

1/3 c milk

1/4 c sugar

1/2 t cinnamon

1/4 c raisins or chopped dates

DIRECTIONS: Glaze - In a saucepan, combine brown sugar, butter and corn syrup.  Heat and stir until sugar is melted. Cool slightly then add pecans. Pour syrup evenly into a round baking pan. Rolls – Sift together flour, baking powder and salt into a bowl. Cut in 2 tablespoons butter with a pastry blender then slowly add milk until a soft dough is formed. Roll dough out on a lightly floured surface to 1/4 in thick. Spread with 1 tablespoon softened butter. Mix together cinnamon and sugar, sprinkle over top. Dot with raisins. Roll up jelly-roll fashion and cut into 1 inch slices. Bake at 375 degrees for 25 minutes. Cool for a few minutes then invert onto a serving plate.



1 pkg dry yeast

1 c warm water

1/4 c sugar

1 t salt

2 T soft butter

1 egg

3 1/2 c flour


2/3 c butter, melted and divided

1/2 c brown sugar

1 T white corn syrup

2/3 c chopped pecans

1/2 c sugar

2 T cinnamon

DIRECTIONS: Rolls - In a mixing bowl, dissolve yeast in warm water. Stir in sugar, salt, butter, egg and 2 cups of flour. Beat until smooth. Work in enough flour to make a dough smooth and firm enough to handle. Place in a greased bowl, cover and refrigerate overnight. In the morning, combine 1/3 cup of melted butter, brown sugar, corn syrup and pecans. Pour into a greased 9x13 inch pan. Mix 1/2 cup sugar with cinnamon, set aside. Roll dough out on a floured surface into a 15x9 inch rectangle. Spread with remaining 1/3 cup of melted butter. Sprinkle with cinnamon mixture. Roll up and slice into 1 inch pieces. Place in pan on top of syrup. Cover and let rise for 1 1/2 hours in a warm place. Bake at 375 degrees for 25 to 30 minutes. Cool 1 minutes and invert onto a cookie sheet.

LYNN ECKERLE is author of the weekly food column "The Recipe Exchange" along with a weekly blog "Fun, Food and More." She has published the cookbooks "Farmhouse Cooking" and "Country Cooking" that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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