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Ingredients
Rolls
-
3 1/2
to 4 cups all-purpose or bread flour
-
1/3
cup granulated sugar
-
1
teaspoon salt
-
2
packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
-
1
cup very warm milk (120°F to 130°F)
-
1/4
cup butter, softened
-
1
egg
Caramel Topping
-
1
cup packed brown sugar
-
1/2
cup butter, softened
-
1/4
cup light corn syrup
-
1
cup pecan halves, if desired
Filling
-
1/2
cup chopped pecans or raisins, if desired
-
1/4
cup granulated sugar or packed brown sugar
-
1
teaspoon ground cinnamon
-
2
tablespoons butter, softened
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-
In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and 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, 1/2 cup at a time, to make dough easy to handle.
-
Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
-
In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
-
In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
-
Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
-
Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
-
Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
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380
Calories
18 g
Total Fat
5 g
Protein
51 g
Total Carbohydrate
Nutrition Facts
Serving Size:
1 Roll
- Calories
- 380
- Calories from Fat
- 160
- Total Fat
- 18 g
- Cholesterol
- 45 mg
- Sodium
- 260 mg
- Potassium
- 160 mg
- Total Carbohydrate
- 51 g
- Protein
- 5 g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 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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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Caramel-Pecan Sticky Rolls","introduction":"Who wouldn’t be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?","servingSize":"1 Roll","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/UJs31mixz0aosoB1rdo6xQ_webp_base.webp?v=e4c14f60\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/UJs31mixz0aosoB1rdo6xQ_webp_base.webp?v=e4c14f60\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/UJs31mixz0aosoB1rdo6xQ_webp_base.webp?v=e4c14f60\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Caramel-Pecan Sticky Rolls"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Aug 13, 2014"}},"ingredientGroups":[{"name":"Rolls","ingredients":[{"quantity":"3 1/2","description":"to 4 cups all-purpose or bread flour"},{"quantity":"1/3","description":"cup granulated sugar"},{"quantity":"1","description":"teaspoon salt"},{"quantity":"2","description":"packages regular active or fast-acting dry yeast (4 1/2 teaspoons)"},{"quantity":"1","description":"cup very warm milk (120°F to 130°F)"},{"quantity":"1/4","description":"cup butter, softened"},{"quantity":"1","description":"egg"}]},{"name":"Caramel Topping","ingredients":[{"quantity":"1","description":"cup packed brown sugar"},{"quantity":"1/2","description":"cup butter, softened"},{"quantity":"1/4","description":"cup light corn syrup"},{"quantity":"1","description":"cup pecan halves, if desired"}]},{"name":"Filling","ingredients":[{"quantity":"1/2","description":"cup chopped pecans or raisins, if desired"},{"quantity":"1/4","description":"cup granulated sugar or packed brown sugar"},{"quantity":"1","description":"teaspoon ground cinnamon"},{"quantity":"2","description":"tablespoons butter, softened"}]}],"steps":[{"description":"In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and 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, 1/2 cup at a time, to make dough easy to handle."},{"description":"Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched."},{"description":"In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves."},{"description":"In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside."},{"description":"Gently push fist into dough to deflate. 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