Sandra Lee's Valentine's recipes

Caramel Pecan Buns

Prep Time: 5 minutes
Start to Finish: 30 minutes

• 1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
• 2 tablespoons butter
• 1 cup chopped pecans
• 1/4 cup packed brown sugar

Bake cinnamon rolls as directed on package. Reserve icing.

To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans. Cook, stirring constantly, 2 to 3 minutes or until butter just starts to brown. Add brown sugar. Cook, stirring constantly, until the sugar melts and bubbles, about 2 minutes. Spoon over buns when they are hot out of the oven.

Remove cover from icing; microwave on medium (50 percent power) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

5 servings

Tip: Pecans can burn easily and need to be closely watched as they cook.

Cinnamon Roll French Toast

Prep Time: 10 minutes
Start to Finish: 20 minutes

• 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
• 2 eggs
• 2/3 cup milk
• 4 tablespoons maple syrup, divided
• 1 teaspoon vanilla extract
• warm water, as needed

Bake cinnamon rolls as directed on package. Cool completely.

Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or skillet to medium heat. Slice each roll in half crosswise.

In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla extract until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.

In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and warm water, as needed, to create a pourable consistency. Spoon over French toast.

8 servings

Chocolate Raspberry Cream Cinnamon Rolls

Prep Time: 10 Minutes
Start to Finish: 45 Minutes

• 1 can (17.5 oz.) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
• 2 cups (1 pint) fresh raspberries, divided
• 1 package (8 oz.) cream cheese, softened
• 1/4 cup whipping cream
• 1 tablespoon honey
• 1/4 cup chocolate syrup

Bake cinnamon rolls as directed on package. Reserve icing. Cool 10 minutes.

Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, maintaining a chunky consistency.

In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries. In separate bowl, stir reserved icing and chocolate syrup until well mixed.

Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.

5 servings