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Caramel-Pecan Sticky Rolls (lighter recipe)

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Caramel-Pecan Sticky Rolls (lighter recipe)
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  • Prep 40 min
  • Total 3 hr 15 min
  • Servings 15
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Who said that caramel rolls have to be high in fat and calories? This lighter version of a favorite indulgence keeps flavor high while cutting back on some of the fat found in other breakfast rolls.
By Betty Crocker Kitchens
Updated Jul 14, 2014

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 stick margarine, softened
  • 1 egg
  • 2 tablespoons stick margarine, softened
  • 1/2 cup chopped pecans or raisins, if desired
  • 1/4 cup granulated sugar or packed brown sugar
  • 1 teaspoon ground cinnamon
Make With
Make With
Gold Medal Flour

Steps

  • 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 margarine and the egg. Beat with electric mixer on low speed 1 minute, scaping bowl frequently. Beat on medium speed 1 minute, scaping 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
    Grease bottom and sides of rectangular pan, 13x9x2 inches. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix 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.
  • 4
    Heat oven to 350°F.
  • 5
    Bake 30 to 35 minutes or until golden brown. Remove from pan to wire rack. Cool 10 minutes. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Buying yeast in the bulk section of your grocery store can save you money. Make the conversion; each package of active dry yeast contains 2 1/4 teaspoons of yeast, so you’ll need 4 1/2 teaspoons for this recipe.
  • tip 2
    To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
  • tip 3
    If you wish, make a quick icing by mixing powdered sugar with a little water until spreadable. Drizzle or spread over warm rolls.
  • tip 4
    Rise to the occasion! If using self-rising flour, there is no need to add salt.

Nutrition

200 Calories, 7 g Total Fat, 4 g Protein, 31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Roll
Calories
200
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
250 mg
Potassium
80 mg
Total Carbohydrate
31 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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