Cooking Instructions

Rolls:

1. Combine nuts with dry pudding mix.  In a non-stick muffin pan, spoon 1 tablespoon of nut mixture into each cup.  
2. Place one frozen dough ball in each cup.  In small pot, melt butter. Add Demerara sugar, stirring constantly until sugar is melted. 
3. Spoon about 1 tablespoon of syrup over each roll.  Let rolls rise until double in size.  
4. Follow instruction on package for rising and baking.  The quick rise methods works great.    
5. Turn out of pan immediately onto a sheet of foil. Loose pecans can be piled on top of rolls. Cool slightly.

Icing:

1. Cream butter and cream cheese with a flat spatula. 
2. Slowly add confectioner’s sugar.  Mix until smooth.  Add vanilla and lemon juice. 
3. Gradually add milk until desired consistency. 
4. Pour or drizzle over rolls. Let cool, store lightly covered.