Caramel Pecan Sticky Rolls

Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?

Yield

15 minutes

Ingredients

3 1/2 to 4 cups all-purpose flour or Gold Medal® Better for Bread™ flour
1/3 cup granulated (white) sugar
1 teaspoon salt
2 packages regular or quick active dry yeast
1 cup very warm milk, (120°F to 130°F/49°C to 54°C)
1/3 cup butter or margarine, softened
1 egg
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup dark corn syrup
1 cup pecan halves (4 ounce)
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans or raisins, if desired 1/4 cup granulated or packed brown sugar

1 teaspoon ground cinnamon

Directions

Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle.

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.

Heat 1 cup brown sugar and 1/2 cup butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased 13 x 9 x 2-inch rectangular pan. Sprinkle with pecan halves.

Punch down dough. Flatten with hands or rolling pin into 15 x 10 inch rectangular, on lightly floured surface. Spread with 2 tablespoons butter. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter. 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.

Preheat oven 350°F (177°C).

Bake for 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.

Estimated Time

Preparation Time: 40 minutes
Total Rise Time: 2 hours
Bake Time: 35 minutes
Total Time: 3 hours 15 minutes

Additional Information

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Rise to the occasion! If using self-rising flour, there is no need to add salt.

To cut even slices of dough, place a piece of dental floss or heavy thread under dough roll. Bring floss up and crisscross at top of roll, pulling strings in opposite directions.

Nutritional Information

Amount per serving: Calories 380 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 8 g), Cholesterol 45 mg; Sodium 260 mg; Total Carbohydrate 51 g (Dietary Fiber 2 g), Protein 5 g; Exchanges: 2 Starch; 1 1/2 Fruit; 3 Fat

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