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Ingredients
- 2 frozen bread dough leaves, thawed and raised once
- 3 T butter, melted
- 2/3 C sugar
- 1 - 1 1/2 C pecans, chopped
- 2 T light corn syrup
- 2/3 cup brown sugar
- 1/2 cup butter
- cinnamon (optional)
Details
Preparation
Step 1
Roll out dough into two 12" by 18" rectangles (or one big rectangle). Brush with melt butter, sprinkle with sugar (and cinnamon, if you like), then roll into tight roll. Boil sugar and butter and corn syrup until thick, about two minutes.
Put nuts in bottom of tins and divide syrup over them. Cut long into 24 slices and place over nuts. Let rise until double in bulk, then bake at 375 degrees for 20-25 minutes. Invert onto waxed paper.
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