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pecan sticky rolls

(1 rating)
mrsjoepie avatar
Recipe by
Angela Pietrantonio
@mrsjoepie
Woonsocket, RI

I love making bread, rolls, biscuits, you name it... These are wonderful! Recipe Source ~ cookinglight.com

(1 rating)
yield 15 serving(s)
prep time 1 Hr 15 Min
cook time 20 Min

Ingredients For pecan sticky rolls

  • DOUGH
  • 3/4 c
    warm skim milk (100° to 110°)
  • 1/4 c
    granulated sugar
  • 1/2 tsp
    salt
  • 1 pkg
    dry yeast (about 2 1/4 teaspoons)
  • 1/4 c
    warm water (100° to 110°)
  • 1/2 c
    egg substitute
  • 3 Tbsp
    butter, melted and cooled
  • 18 oz
    all-purpose flour (about 4 cups), divided
  • cooking spray
  • SAUCE
  • 3/4 c
    packed dark brown sugar
  • 3 Tbsp
    butter, melted
  • 2 Tbsp
    hot water
  • 1/3 c
    finely chopped pecans, toasted
  • FILLING
  • 2/3 c
    granulated sugar
  • 1 Tbsp
    ground cinnamon
  • 1 1/2 Tbsp
    butter, melted

How To Make pecan sticky rolls

  • 1
    To prepare dough, combine the first 3 ingredients in a large bowl.
  • 2
    Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
  • 3
    Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
  • 4
    Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
  • 5
    To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
  • 6
    To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
  • 7
    Preheat oven to 350°. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter. 7 points per serving
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