Pecan Sticky Rolls Recipe

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Pecan Sticky Rolls

Angela Pietrantonio

By
@mrsjoepie

I love making bread, rolls, biscuits, you name it... These are wonderful!

Recipe Source ~ cookinglight.com


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Comments:

Serves:

15

Prep:

1 Hr 15 Min

Cook:

20 Min

Ingredients

DOUGH

3/4 c
warm skim milk (100° to 110°)
1/4 c
granulated sugar
1/2 tsp
salt
1 pkg
dry yeast (about 2 1/4 teaspoons)
1/4 c
warm water (100° to 110°)
1/2 c
egg substitute
3 Tbsp
butter, melted and cooled
18 oz
all-purpose flour (about 4 cups), divided
cooking spray

SAUCE

3/4 c
packed dark brown sugar
3 Tbsp
butter, melted
2 Tbsp
hot water
1/3 c
finely chopped pecans, toasted

FILLING

2/3 c
granulated sugar
1 Tbsp
ground cinnamon
1 1/2 Tbsp
butter, melted

Directions Step-By-Step

1
To prepare dough, combine the first 3 ingredients in a large bowl.
2
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
4
Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
5
To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
6
To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
7
Preheat oven to 350°.
Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.

7 points per serving

About this Recipe