Ingredients
- 1 package dry yeast
- 1 cup warm water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons melted margarine
- 1 egg
- 3 1/4 to 3 1/2 cups flour
- 1/3 cup margarine
- 1/2 cup brown sugar
- 1 tablespoon corn syrup
- 2/3 to 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 teaspoon freshly ground cinnamon
Directions
In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
Notes
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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By gwyndill
Lenexa, KS
on March 24, 2013
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These are the best pecan caramel rolls I've ever had. We opted to double the caramel/pecan sauce and think that probably 1-1/2 would be appropriate (but too much is never a bad thing. The caramel sauce was gooey & not too chewy & the bread was melt in your mouth tender. My husband made these when we found out we were going to be snowed-in for the day (he started the night before. I have always thought I liked cinnamon rolls better than pecan rolls but I guess I just hadn't tried the right recipe! (Used the dough hook on the kitchen aid to make the dough & turned the pan upside down on a jelly roll pan so the sauce was contained. Oh - we used butter instead of margarine.
By kslighthouse_11...
Wichita, KS
on December 23, 2012
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I started making this recipe when it first aired. I have been making it at least once a year sometimes twice a year. It is very easy to make and tastes great.
By pammyowl
farming communi...
on October 23, 2012
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These are so good! I used to make betty crocker's recipe but these are so much better. I put all the dough ingredients in the bread maker, set on dough, and it works beautifully. However, I use butter, not margarine.
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