- 1 can ready-to-bake cinnamon rolls, there should be 5 in a can
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 2 tablespoons cream cheese, i used the honey pecan flavor
- 21/2 teaspoons maple syrup
Preheat oven to 350ºF.
Open can of cinnamon rolls and place frosting to the side. Unroll a cinnamon roll so it becomes one long strip of dough. Adjust the cinnamon filling, as needed, so it is evenly spread across the dough.
Using a knife, spread a layer of cream cheese evenly across the top of the dough. Add raisins and pecans, firmly pressing them into the cream cheese so they are held in place. Cut the strip of dough in half.
Gently tie each piece of dough into a knot. Tuck the ends of the dough onto opposite sides of the knot, then place the completed knot on a cookie sheet. Repeat until you have 10 knots on your cookie sheet, spaced two inches apart.
Place knots in the oven for 18-20 minutes, until golden brown. Every oven is different, so keep a close eye on your knots for the last few minutes. Allow knots to cool on the pan for 10 minutes, then gently remove and place on a wire rack.
While the knots are cooling, stir maple syrup into the cream cheese frosting that came in the cinnamon roll package. Then place frosting in microwave for 10 seconds to loosen.
Lightly drizzle the frosting on top of each knot for a subtly sweet pastry, or heavy-up for a more classic cinnamon roll flavor. For the heavy-up approach, place a spoonful of frosting in the center of the knot and let it ooze down the sides.