Caramel-Pecan Sticky Rolls
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40109. Report a problem with this recipe.
Title: Caramel-pecan sticky rolls
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
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;
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
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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