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PECAN ROLLS 1/2 packed light brown sugar 1/2 c. dark corn syrup 1/4 c. butter 1 (3 1/2 oz.) pkg. pecan halves 1 lb. frozen white bread dough, thawed at room temperature 1/4 c. sugar with 1 tsp. ground cinnamon In heavy 10-inch ovenproof skillet, bring brown sugar, corn syrup and butter to boil over medium heat, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat, cool slightly. Arrange pecans flat side up in skillet. On lightly floured surface roll dough into 16 x 12-inch rectangle. Sprinkle with cinnamon sugar. Roll up tight from 1 long side, pinch seam to seal. With sharp knife, cut into 16 even slices. Arrange 1/2-inch apart in skillet. Cover. Let rise in warm spot until doubled. Bake in center of preheated 375 degrees oven for 15 to 20 minutes until golden brown. Carefully invert onto large serving dish. Let skillet remain 2 minutes for caramel to drain down. Makes 16. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |