Caramel-Pecan Sticky Rolls

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?

Prep Time

40

Minutes

Total Time

3:15

Hrs:Mins

Makes

15

rolls

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
  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.
Makes 15 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add salt.
How-To
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.

Nutrition Information:

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