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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?

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  • Prep Time 40 min
  • Total Time 3 hr 15 min
  • Servings 15

Ingredients

3 1/2
to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour
1/3
cup granulated sugar
1
teaspoon salt
2
packages regular or quick active dry yeast
1
cup very warm milk, (120°F to 130°F)
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 oz)
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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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 rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
  • 4 Punch down dough. Flatten with hands or rolling pin into rectangular, 15x10 inches, 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.
  • 5 Heat oven 350°F.
  • 6 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
380
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
45 mg
45 %;
Sodium
260 mg
260 %;
Total Carbohydrate
51 g
51 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 1 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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