Caramel-pecan sticky rolls

Yield: 15 Servings

Measure Ingredient
3½ cup All-purpose* or bread flour; up to 4
⅓ cup Granulated sugar
1 teaspoon Salt
2 packs Regular or quick active dry yeast
1 cup Very warm milk; (120 F to 130 F)
⅓ cup Stick margarine or butter; softened**
1 large Egg
1 cup Packed brown sugar
½ cup Stick margarine or butter; softened
¼ cup Dark corn syrup
1 cup Pecan halves; (4 ounces)
2 tablespoons Stick margarine or butter; softened**
½ cup Chopped pecans or raisins; if desired
¼ cup Granulated or packed brown sugar
1 teaspoon Ground cinnamon

Mix 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast in large bowl. Add warm milk, ⅓ 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 ½ 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, ¼ 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 ½ 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 ¾ cup light caramel ice cream topping over foil. Sprinkle with ⅔ cup chopped pecans. Continue as directed in steps 4, 5 and 6 except omit the chopped pecans from the filling Recipe by: BETTY CROCKER’S BEST OF BAKING Posted to MC-Recipe Digest V1 #980 by "M. Hicks" <nitro_ii@...> on Jan 3, 1998

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