Frank's Recipes! Caramel Pecan Sticky Rolls

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Caramel Pecan Sticky Rolls

3-1/2 to 4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 pk active dry yeast
1 cup very warm milk (120 F to 130 F)
1/3 cup stick margarine or butter, softened
1 egg
1 cup packed brown sugar
1/2 cup stick margarine or butter, softened
1/4 cup dark corn syrup
1 cup pecan halves (4 ounces)
2 tablespoons stick margarine or butter, softened
1/2 cup chopped pecans or raisins (optional)
1/4 cup granulated or packed brown sugar
1 teaspoon ground cinnamon

Mix 2 cups flour, 1/3 cup sugar, 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, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. 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 1-1/2 hours or until double. Dough is ready if indentation remains when touched. Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart 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. Punch down dough. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chopped 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. Heat oven to 350F. 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.

1 Roll: 375 calories (155 calories from fat); 17g fat (4g saturated); 15mg cholesterol; 320mg sodium; 51g carbohydrate (1g dietary fiber); 5g protein.