Mini Pecan Rolls Gone Vegan

Ingredients:  1 loaf Rhodes frozen bread loaves (let it thaw and rise as package instructs).  1/2 c vegan butter, 1/2 c pecans (chopped small), 1/2 c karo syrup, 1 t. vanilla, 1/2 c + sugar, 1 T+ cinnamon
Instructions:
1.  Melt 1/4 c. vegan butter on stove over medium.  Add pecans, karo, and vanilla to melted butter.  Bring to a boil and then pull off the stove and set aside.  
2.  Roll out thawed dough as thin as you can make it.  Pour 1/4 c melted vegan butter over dough.  Sprinkle with cinnamon and sugar evenly.  Roll like a log.  Slice into 24 thin slices.  
3.  Spray mini muffin cups with cooking spray.  Spoon pecan mix in 24 mini muffin cups-make sure each has a little of the syrup.  
4.  Place cinnamon rolls over pecan mix and let them rise about 20 minutes.  
5.  Bake at 375 for 15 minutes.  Turn over on a baking pan as soon as they come out so the pecan sauce doesn't harden.  You may need to scoop some out and spoon it over the rolls.  
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