Sunday Morning Sticky rolls

Sunday Morning Sticky rolls
Sunday Morning Sticky rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • dough

  • 3 3/4

    c flour

  • 1/3

    c sugar

  • 1

    tsp salt

  • 2

    packages yeast

  • 1

    c heated milk

  • 1

    egg

  • 1/3

    c butter, softened

  • caramel

  • 3/4

    c dark brown sugar

  • 1/2

    unsalted butter

  • 1/4

    c light corn syrup

  • 3/4

    pecan halves

  • 2

    T butter softened

  • Filling

  • 1/2

    c pecans, chopped

  • 2

    T sugar

  • 2

    T brown sugar

  • 1

    tsp cinnamon

Directions

To make the dough mix together 2 c of the flour, 1/3 c sugar salt and yeast. Add heated milk, egg, and 1/3 c butter and beat at low speed for 1 min. Add flour if necessary to make dough easier to shape. Knead for 5 minutes. Put in greased bowl. Cover 1.5 hours to double. To make caramel: Stirring constantly heat 3/4 c brown sugar and 1/2 c butter to boiling. Remove from the heat and add the corn syrup. Pour mixture in 13x9x2 ungreased pan. Sprinkle pecan halves over the mixture. For the filling mix together the chopped pecans, 2 T white and 2 T brown sugar and cinnamon. Set aside. Punch down the dough with your fist. Then on a lightly floured surface, flatten it into a rectangle, about 15 x10 inches. Spread it with 2 T of butter, then dust it evenly with the chopped pecan mixture. Beginning at the 10 inch side of the rectangle, roll the dough up tightly and pinch the edge closed. Roll it, stretch it, and mold it until it is cylindrical. Cut into eight even slices and place them in a pan, not quite touching. Wrap the pan tightly with foil and refrigerate for at least 12 hours. Heat the oven to 350 and bake 35 min. When golden remove from the oven. Immediately invert on a platter and serve warm.

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