Friday, August 22, 2008

Pecan Carmel Sticky Rolls

These are the caramel sticky rolls you drool over at the farmer's markets. They bake up golden and delicious and look very impressive.

Use 1/3 batch of Grandma Ethel's roll dough (we sometimes use all the baking dishes in the house and end up with about 4 dozen rolls to share when using the whole dough recipe).

1 Cup pecans, chopped (sprinkle in the bottom of bread pans (3) or 9x13" dish, or 1/4 sheetcake)

Heat slowly in large saucepan:

1 Cup brown sugar
1/2 Cup butter
2 Tbsp corn syrup (light)

Roll your dough out into a 15 x 20" rectangle (or something like that). Spread it with butter and sprinkle cinnamon and either white or brown sugar generously on the dough. Roll the dough from the long side. Slice 1 1/2" thick. Pour caramel mixture over the nuts in the bottom of pans. Place rolls on top of caramel. Bake at 350 degrees for 30 minutes.

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