Caramel Pecan Sticky Rolls Recipe

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Servings: 12

Ingredients

Cost per serving $0.70 view details
  • 3 1/2 c. All-purpose* or possibly bread flour, up to 4
  • 1/3 c. Granulated sugar
  • 1 tsp Salt
  • 2 pkt Regular or possibly quick active dry yeast
  • 1 c. Very hot lowfat milk, (120 F to 130 F)
  • 1/3 c. Stick margarine or possibly butter, softened**
  • 1 lrg Egg
  • 1 c. Packed brown sugar
  • 1/2 c. Stick margarine or possibly butter, softened
  • 1/4 c. Dark corn syrup
  • 1 c. Pecan halves, (4 ounces)
  • 2 Tbsp. Stick margarine or possibly butter, softened**
  • 1/2 c. Minced pecans or possibly raisins, if you like
  • 1/4 c. Granulated or possibly packed brown sugar
  • 1 tsp Grnd cinnamon

Directions

  1. Mix 2 c. of the flour, 1/3 c. granulated sugar, the salt and yeast in large bowl. Add in hot lowfat milk, 1/3 c. 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 sufficient remaining flour to make dough easy to handle.
  2. Turn dough onto lightly floured surface. Knead about 5 min or possibly till smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in hot place about 1 hour 30 min or possibly till double. Dough is ready if indentation remains when touched.
  3. Heat 1 c. brown sugar and 1/2 c. margarine to boiling in 2-qt 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 possibly rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 Tbsp. margarine.
  5. Mix minced pecans, 1/4 c. granulated sugar and the cinnamon; sprinkle proportionately over margarine. Roll rectangle up tightly, beginning at 15-inch side. Healthy pinch edge of dough into roll to seal. Stretch and shape till even.
  6. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in hot place about 30 min or possibly till double.
  7. Heat oven to 350 F.
  8. Bake 30 to 35 min or possibly till golden. Immediately turn upside down onto heatproof tray or possibly serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Serve hot.
  9. * If using self-rising flour, omit salt.** Spreads with at least 65% vegetable oil can be substituted.
  10. VARIATION: Lighter Caramel-Pecan Sticky Rolls: For less fat and fewer calories per serving omit 1 c. brown sugar 1/2 c. margarine, the corn syrup, pecan halves and omit heating brown sugar margarine, corn syrup and pecans.
  11. Line pan with aluminum foil; spray with nonstick cooking spray. Drizzle 3/4 c. light caramel ice cream topping over foil. Sprinkle with 2/3 c. minced pecans. Continue as directed in steps 4, 5 and 6 except omit the minced pecans from the filling

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Nutrition Facts

Amount Per Serving %DV
Serving Size 85g
Recipe makes 12 servings
Calories 322  
Calories from Fat 178 55%
Total Fat 20.43g 26%
Saturated Fat 3.45g 14%
Trans Fat 2.7g  
Cholesterol 18mg 6%
Sodium 389mg 16%
Potassium 94mg 3%
Total Carbs 35.51g 9%
Dietary Fiber 0.8g 3%
Sugars 30.78g 21%
Protein 1.92g 3%
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