Sticky Pecan Caramel Rolls
Ingredients
The dough
The caramel topping
-
6
T.
unsalted butter, softened
-
½
tsp.
salt
-
½
cup
brown sugar
-
30
pieces
pecan halves
The filling
-
4
T.
salted butter, softened
-
¼
cup
sugar
-
1
tsp.
ground cinnamon
-
¼
tsp.
freshly grated nutmeg
-
½
cup
chopped and toasted pecans
-
a pinch
ground black pepper
Instructions
- Prepare the caramel topping by creaming together butter, salt, and brown sugar, then spread it in a cake pan and add pecans.
- Dust the refrigerated dough with flour and cut off a 1.5 lb piece, shaping it into a ball.
- Roll out the dough into a rectangle about 1/8-inch thick, using flour to prevent sticking.
- Cream together the filling ingredients and spread it over the rolled dough, then sprinkle with chopped nuts.
- Roll the dough into a log and cut it into 8 equal pieces.
- Arrange the pieces in the prepared pan with the swirled edge facing up and let them rise for about 1 hour.
- Preheat the oven to 350ºF and bake the rolls for about 40 minutes until golden brown.
- Invert the rolls onto a serving dish while still hot to release them from the pan.
Nutrition Facts (estimated)
Servings
8 rolls
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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