They turned out pretty good, if you ate it a minute after coming out of the oven. However, if you let it sit any longer the topping becomes hard as rock. If I make this again, ill be substituting a different topping, and more pecans.
Pecan Sticky Rolls
Photo: Randy Mayor; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- Calories: 275
- Calories from fat: 25%
- Fat: 7.6g
- Saturated fat: 3.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 4.9g
- Carbohydrate: 47g
- Fiber: 1.4g
- Cholesterol: 15mg
- Iron: 2.2mg
- Sodium: 146mg
- Calcium: 37mg
- 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
- 3/4 cup packed dark brown sugar
- 3 tablespoons butter, melted
- 2 tablespoons hot water
- 1/3 cup finely chopped pecans, toasted
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons butter, melted
- 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°.
- 8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.
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