Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
1 dozen (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw dough in refrigerator 12 hours; cover and bring to room temperature (about 1 hour).

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  • Combine granulated sugar and cinnamon. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; coat with cooking spray, and sprinkle with sugar mixture. Coat dough again with cooking spray. Roll dough tightly, starting with short end, pressing to eliminate air pockets; pinch seam and ends to seal. Cut dough crosswise into 12 (1-inch-thick) slices. Place honey in a small microwave-safe bowl; heat at high 20 seconds. Pour honey into a 9-inch round cake pan, tilting pan so honey covers bottom; sprinkle with brown sugar and pecans. Place rolls, cut sides down, in pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

  • Preheat oven to 350°.

  • Bake at 350° for 20 minutes or until golden brown. Invert rolls immediately onto a platter; cool 5 minutes.

Nutrition Facts

226 calories; calories from fat 15%; fat 3.7g; saturated fat 0.6g; mono fat 1.7g; poly fat 1.1g; protein 5.3g; carbohydrates 43.8g; fiber 0.3g; cholesterol 0mg; iron 1.6mg; sodium 297mg; calcium 45mg.
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