Caramel Pecan Rolls
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INGREDIENTS CARAMEL PECAN GLAZE
1/2 cup packed brown sugar
1/4 cup pecans, chopped
1/4 cup butter, softened
3 tablespoons light corn syrup1 loaf frozen bread dough, thawed, or your favorite homemade dough recipe
FILLING
3 tablespoons butter, softened
1/4 cup pecans, ground
1/3 cup packed brown sugar
2 teaspoons cinnamonCARAMEL PECAN GLAZE - Grease a 10-inch Bundt cake pan with shortening and set aside.
In a small bowl, combine the brown sugar, pecans, 1/4 cup of butter and corn syrup. Press the mixture evenly into the bottom of the Bundt pan. Set aside.
On a lightly floured surface, roll out the thawed dough into a 12 x 16-inch rectangle.
FILLING - Spread 3 tablespoons of softened butter over the dough. Combine the remaining filling ingredients and sprinkle over the dough. Roll up the dough tightly from the long side and pinch the edges to seal.
Using a sharp knife, cut the dough into 14 rolls. Stand 8 rolls agains the outside edges of the Bundt pan. Place the remaining 6 rolls around the inside edge. Cover the pan with a towel and let the rolls rise until light and almost double, about 1 hour.
Bake the rolls in a 350 degree oven for 20 to 30 minutes, or until golden brown. Invert the rolls onto a serving plate.
Makes 14 rolls