Caramel Pecan Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 teaspoon salt
- 1 egg
- 2 teaspoons cinnamon
- 1 cup warm water
- filling
- 1/3 cup margarine melted
- 1 tablespoon corn syrup
- â½ cup brown sugar
- â½ cup granulated sugar
- â¼ cup granulated sugar
- 1 package fleischman's dry yeast
- 2 tablespoons soft margarine
- 3â¼ to 3â½ cups flour
- 2/3 cup pecan pieces
- Carbohydrate 27.452688239626 g
- Cholesterol 0 mg
- Fat 135.531622301536 g
- Fiber 9.75486687041946 g
- Protein 7.59991334091161 g
- Saturated Fat 21.3207133732249 g
- Serving Size 1 1 Serving (434g)
- Sodium 993.115647871526 mg
- Sugar 17.6978213692065 g
- Trans Fat 5.87773409318758 g
- Calories 1302 calories
In bowl, dissolve yeast in warm water. Stir in ¼ cup sugar, salt, 2 Tbs. margarine, egg and 2 cups of flour. Beat until smooth. With spoon or hand, work in enough of the remaining flour until dough handles easily. Place, greased side up, in greased bowl; cover tightly. Refrigerate over night or up to 4 or 5 days. Combine margarine, brown sugar, syrup and pecans. Pour into greased oblong pan, 13 x 9". Combine ½ cup sugar & cinnamon. On floured board, roll dough into 15 x 9" oblong. Spread with melted margarine & sprinkle with sugar & cinnamon mixture. Roll tightly beginning with the wide side. Seal edge. Cut into 1" slices. Place in pan on top of syrup & nuts. Cover, let rise until double, about 1½ hrs. Bake 25-30 minutes at 375 degrees.
