Butter Pecan Rolls Food

BUTTER PECAN CRESCENT ROLLS

Steps:

• Open can and unroll crescent rolls.
• Brush on a healthy coat of butter.
• Add pecans, sugar, and cinnamon.
• Brush on another coat of butter.
• Roll the Crescent rolls and bake per instructions on can.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

BUTTER PECAN MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BUTTER PECAN ROUNDS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
• Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
• Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

MARK'S PECAN ROLLS

Steps:

• Prepare the dough; In a large bowl, dissolve yeast in warm water; stir in milk, sugar, butter, salt, egg, and 2 cups flour. Mix until smooth. Add remaining 2 cups flour, and mix, using your hands, until incorporated.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
• Punch down dough, and let rise again until doubled, 45 to 60 minutes.
• Prepare the topping: Spray muffin tin with cooking spray, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture between muffin tins.
• For the filling: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work surface, roll out dough to a 12-by-12-inch square. Spread butter over dough, and sprinkle with cinnamon-sugar mixture. Roll up dough, and stretch to even out, if necessary. Using a sharp knife, cut into 12 slices (1 inch each). Transfer slices to muffin tins, and let rise for 40 minutes.
• Preheat oven to 350 degrees. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto heatproof plate. Without removing muffin tin, let stand for 1 to 2 minutes.

PECAN CAKE ROLL

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper and set aside., In a large bowl, beat egg yolks and confectioners' sugar until thick and lemon-colored, about 5 minutes. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). , Spread batter into prepared pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Turn onto a linen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll cake up in towel, starting with short end. Cool completely on wire rack. , Meanwhile, beat the cream, sugar, cocoa and vanilla in a bowl until soft peaks form. Carefully unroll cake. Spread filling over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, garnish with chocolate shavings and confectioners' sugar. Refrigerate leftovers.

BUTTER PECAN ROLL-UP COOKIES

Steps:

• Cream softened butter and brown sugar together well.
• Add next five ingredients and blend well.
• Drop onto greased cookie sheet 2-3 inches apart.
• (I recommend doing only six at a time even though it slows down the process.) Bake at 350F for 7 minutes.
• Remove from oven and allow to cool a few seconds.
• With spatula remove one at a time, flip over then roll.
• (It's handy to have a cup of cold water close by as these are still pretty hot. If you let them sit too long they will harden and you won't be able to roll them.).

MELT-IN-YOUR-MOUTH PECAN ROLLS

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

CARAMEL PECAN ROLLS

Steps:

• In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.