Best Sticky Pecan Rolls Recipes

CARAMEL-PECAN STICKY ROLLS (LIGHTER RECIPE)

Steps:

• Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scaping bowl frequently. Beat on medium speed 1 minute, scaping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottom and sides of rectangular pan, 13x9x2 inches. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
• Heat oven to 350°F.
• Bake 30 to 35 minutes or until golden brown. Remove from pan to wire rack. Cool 10 minutes. Serve warm.

STICKY PECAN CARAMEL CINNAMON ROLLS

Steps:

• The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients. FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves FOR THE FILLING: Cream together all ingredients except the pecans. Set aside. Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over. Roll it up, starting with the long side. Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan). Set it in the pan on top of the caramel, cover with towel and rest for 1 hour Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark. While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

CARAMEL-PECAN STICKY ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

PECAN STICKY ROLLS

Steps:

• Spray a 6 muffin tin with non-stick cooking spray and set aside; preheat oven to 350 degrees.
• In a small bowl, combine 2 tablespoons of the melted butter, brown sugar and water and stir until smooth; evenly spoon the mixture in the prepared pan.
• Sprinkle the chopped pecans over the sugar mixture.
• Unroll the crescent rolls, lightly press seams to seal, spread lightly with remaining 1 tablespoon butter and sprinkle with the cinnamon sugar.
• Roll up the dough and slice into 6 even slices, place cut side down into muffin tins; place muffin tin on cookie sheet and bake in preheated oven for 2o to 25 minutes or until cooked through and browned.
• Turn onto serving plate and serve immediately.

STICKY ORANGE PECAN ROLLS

Steps:

• Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix butter, brown sugar, pecans, corn syrup and 1/3 cup of the marmalade. Spread in bottom of baking dish.
• In 1-cup measuring cup, mix yeast and warm water; let stand 5 minutes. In large bowl, stir 3 cups of the Bisquick mix, the granulated sugar and orange peel. Gradually stir in yeast mixture until soft dough forms.
• On surface sprinkled with additional Bisquick mix, knead dough until smooth and elastic, about 10 minutes, adding remaining 1/2 cup Bisquick mix as needed. Roll dough into 16x12-inch rectangle.
• Spread remaining 2/3 cup marmalade on dough to within 1 inch of edges. Starting with short side, roll up tightly; pinch edges to seal. With sharp knife, cut dough into 12 slices. Place slices, cut sides down, on mixture in baking dish. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
• Heat oven to 425°F. Uncover rolls. Bake 15 to 18 minutes or until golden brown. Immediately place heatproof serving plate upside down on baking dish; turn plate and dish over. Let stand about 1 minute so caramel can drizzle over rolls; remove baking dish. Serve rolls warm.

CARAMEL-PECAN STICKY ROLLS (LIGHTER RECIPE)

Steps:

• Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scaping bowl frequently. Beat on medium speed 1 minute, scaping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottom and sides of rectangular pan, 13x9x2 inches. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
• Heat oven to 350°F.
• Bake 30 to 35 minutes or until golden brown. Remove from pan to wire rack. Cool 10 minutes. Serve warm.

MOLASSES PECAN STICKY ROLLS

Steps:

• Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
• Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
• For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
• Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
• Cover pan and let rise till doubled, approximately 30 minutes. Bake at 375 degrees till brown on top. Remove from oven and let sit for a couple of minutes. Turn out onto serving platter.

TINY-STICKY PECAN CRESCENT ROLLS

Steps:

• 1. In a small bowl combine brown sugar, softened butter and corn syrup. Spread and press this mixture to cover the bottom of a 8x8 inch baking pan.
• 2. On your cutting board, unroll the tube of crescent dough into a rectangle, press and seal the seams and perforations, so you have larger flat dough to work with.
• 3. Combine the pecans, white sugar and cinnamon, sprinkle evenly over the dough that is on the cutting board. Now cut roll into 12 slices Place cut side down in the prepared baking pan.
• 4. Bake at 375 for 13-15 minutes or until golden brown. Cool in the pan for3-5 minutes, before inverting onto a serving plate. Easier if you use a fork to remove your roll! or your fingers if you are in hurry!. Sticky fingers....YUM!... TEE HEE...Enjoy.........

PECAN STICKY ROLLS

Steps:

• 1. Combine milk, sugar, and salt in a large bowl. 2. Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined. 3. 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 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°) for 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 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°) for 30 minutes or until doubled in size. 7. Bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute and invert onto serving platter.

STICKY PECAN ROLLS

Steps:

• Basic Quick Sweet Dough: Heat water and butter to 120 degrees. In large mixing bowl, combine 3 cups of the flour, yeast, sugar, salt, dry milk, eggs, and butter water mixture. Mix with dough maker at highest speed for 3 minutes. Add an additional 2 1/2 cups of flour and continue kneading for 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to form stiff dough. Place in greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Sticky Pecan Rolls: Combine first 3 ingredients in saucepan and heat until sugar is dissolved; boil hard 1 minute. Pour equally into 2 11 x 7 baking pans. Sprinkle with pecans. On a lightly floured board, divide dough in half. Roll each section into a 12 x 9 rectangle. Brush each rectangle with soft butter and sprinkle with mixture of granulated sugar and cinnamon.* Roll up tightly, jelly- roll style, beginning with long ends. Seal by pinching ends. Cut into 12 1-inch slices; place cut-side down over syrup-pecan mixture. Cover and allow to rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree oven about 25 minutes. Turn out onto to large platters. * I also use some brown sugar with the granulated sugar and cinnamon - makes them a little more gooey.