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Pecan Sticky Rolls

Photo: Randy Mayor; Styling: Cindy Barr
Yield 15 servings (serving size: 1 roll)
The dough for these rolls rises twice before being shaped, which contributes to the wonderfully rich flavor and soft texture. This recipe earned our Test Kitchens' highest rating.

Ingredients

  • Dough:
  • 3/4 cup warm skim milk (100° to 110°)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 1/2 cup egg substitute
  • 3 tablespoons butter, melted and cooled
  • 18 ounces all-purpose flour (about 4 cups), divided
  • Cooking spray
  • Sauce:
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons hot water
  • 1/3 cup finely chopped pecans, toasted
  • Filling:
  • 2/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 tablespoons butter, melted

Nutrition Information

  • calories 275
  • caloriesfromfat 25 %
  • fat 7.6 g
  • satfat 3.8 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 4.9 g
  • carbohydrate 47 g
  • fiber 1.4 g
  • cholesterol 15 mg
  • iron 2.2 mg
  • sodium 146 mg
  • calcium 37 mg

How to Make It

  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 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°.

  8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.