Caramel-Pecan Sticky Rolls
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Caramel-Pecan Sticky Rolls
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40109. Report a problem with this recipe.
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      Title: Caramel-pecan sticky rolls
 Categories: None
      Yield: 15 Servings
  3 1/2 c  All-purpose* or bread flour;
           -up to 4
    1/3 c  Granulated sugar
      1 ts Salt
      2 pk Regular or quick active dry
      1 c  Very warm milk; (120 F to
           -130 F)
    1/3 c  Stick margarine or butter;
      1 lg Egg
      1 c  Packed brown sugar
    1/2 c  Stick margarine or butter;
    1/4 c  Dark corn syrup
      1 c  Pecan halves; (4 ounces)
      2 tb Stick margarine or butter;
    1/2 c  Chopped pecans or raisins;
           -if desired
    1/4 c  Granulated or packed brown
      1 ts Ground cinnamon
  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.
  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 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.
  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.
  Heat oven to 350 F.
  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.
  * If using self-rising flour, omit salt. ** Spreads with at least 65%
  vegetable oil can be substituted.
  VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer
  calories per serving omit 1 cup brown sugar 1/2 cup margarine, the
  corn syrup, pecan halves and omit heating brown sugar margarine, corn
  syrup and pecans.
  Line pan with aluminum foil; spray with nonstick cooking spray.
  Drizzle 3/4 cup light caramel ice cream topping over foil. Sprinkle
  with 2/3 cup chopped pecans. Continue as directed in steps 4, 5 and 6
  except omit the chopped pecans from the filling

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Recipe ID 40109 (Apr 03, 2005)

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