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Caramel-Pecan Sticky Rolls |
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Serves: 15 Print this RecipeServing Size: 1 roll Save time tomorrow by preparing these rolls today! Prepare dough as directed, but do not let the dough rise after placing rolls in pan. Just cover the pan tightly with heavy-duty aluminum foil and pop it in the refrigerator for at least 12 hours but no longer than 24 hours. In the morning, bake them as directed in the recipe. 3 1/2 to 4 cups all-purpose or bread flour 1/3 cup granulated sugar 1 teaspoon salt 2 packages active dry yeast 1 cup very warm milk (120° to 130°) 1/3 cup stick margarine or butter, softened 1 egg 1 cup packed brown sugar 1/2 cup stick margarine or butter, softened 1/4 cup dark corn syrup 1 cup pecans halves (4 ounces) 2 tablespoons stick margarine or butter, softened 1/2 cup chopped pecans or raisins, if desired 1/4 cup granulated or packed brown sugar 1 teaspoon ground cinnamon _Douglas, Penny ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 1. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched. 3. Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves. 4. Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. 5. Heat oven to 350°. 6. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve warm. 1 ROLL: Calories 370 (Calories from Fat 155); Fat 17g (Saturated 3g); Cholesterol 15mg; Sodium 300mg; Carbohydrates 51g (Dietary Fiber 2g); Protein 5g. Caramel-Pecan Sticky Rolls is from the Cook'n Best-Loved Recipes collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Apple-Buckwheat Muffins Praline Peach Muffins Blueberry Streusel Muffins Mountain Bran Muffins Strawberry Muffins Blueberry Buckle Coffee Cake Sweet Corn Bread Muffins Lemon and Poppy Seed Scones Orange-Currant Scones Citrus-Banana Compote French Breakfast Puffs Cinnamon Biscuit Fans Almond Puffs Danish Puff Sweet Breakfast Rolls Caramel-Pecan Sticky Rolls Chocolate Caramel Rolls Overnight Cinnamon Rolls Sour Cream Coffee Cake |
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