GIANT UPSIDE-DOWN PECAN ROLLS
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.
Provided by Taste of Home
Time 1h10m
Yield 6 rolls.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; 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 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.
Nutrition Facts : Calories 1084 calories, Fat 38g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 176g carbohydrate (96g sugars, Fiber 7g fiber), Protein 16g protein.
CARAMEL-PECAN STICKY ROLLS
Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
GIANT UPSIDE-DOWN PECAN ROLLS
This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice.
Provided by Sydney Mike
Categories Breads
Time 1h15m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
- Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
- Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
- After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
- Melt the remaining butter & brush it over the dough.
- Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
- Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
- Grease a 13"x9" baking dish.
- FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
- Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
- Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
- After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
- Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
PECAN CANDY ROLLS
Make and share this Pecan Candy Rolls recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 15m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Mix extracts with marshmallow cream and add powdered sugar and knead well.
- Using your hands to form small rolls.
- Dip rolls in melted caramel and roll in pecans or peanuts.
- Chill and wrap in plastic wrap.
Nutrition Facts : Calories 576.4, Fat 27.3, SaturatedFat 3.2, Cholesterol 3.4, Sodium 131.7, Carbohydrate 83.9, Fiber 3.1, Sugar 69.7, Protein 5.3
EASY CARAMEL PECAN ROLLS
Make and share this Easy Caramel Pecan Rolls recipe from Food.com.
Provided by Seabass
Categories Breads
Time 45m
Yield 12 rolls
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Stir pecans, 2/3 cup brown sugar, the corn syrup and 2 tablespoons melted margarine in rectangular pan, 13X9X2 inches; spread evenly.
- Stir Bisquick and milk until dough forms; beat 20 strokes.
- Place on surface dusted with Bisquick; gently roll in Bisquick to coat.
- Shape into ball; knead 10 times.
- Roll dough into 15X9 inch rectangle.
- Spread 2 tablespoons softened margarine over dough.
- Stir together 1/2 cup brown sugar and the cinnamon; sprinkle over dough.
- Roll up dough tightly, beginning at 15-inch side.
- Pinch edge of dough into roll to seal.
- Cut into twelve 1 1/4-inch slices.
- Arrange with cut sides down on mixture in pan.
- Bake 25 to 30 minutes or until golden brown.
- Immediately turn upside down onto heatproof serving plate; let pan remain over rolls for a few minutes.
- Serve warm.
Nutrition Facts : Calories 222.7, Fat 9.8, SaturatedFat 1.2, Cholesterol 0.5, Sodium 76.6, Carbohydrate 34.5, Fiber 0.9, Sugar 24.7, Protein 1.8
GIANT UPSIDE-DOWN PECAN ROLLS
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350 degrees F for 20 to 30 minutes or until heated through.
Provided by Allrecipes Member
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a mixing bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 5 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; 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 1-1/2 hours. Punch dough down. Turn onto lightly floured surface. Roll into a 24-in. x 18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices.
- For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour.
- Beat egg white and water; brush over rolls. Bake at 350 degrees F for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.
Nutrition Facts : Calories 1076.1 calories, Carbohydrate 176.8 g, Cholesterol 85.5 mg, Fat 36.4 g, Fiber 7.2 g, Protein 16.7 g, SaturatedFat 7.8 g, Sodium 415.3 mg, Sugar 95.7 g
CINNAMON ROLLS WITH PECANS
Categories Bread Nut Breakfast Brunch Bake Kid-Friendly Buffet Pecan Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 rolls
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add enough flour, 1 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.
- Lightly oil another large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then cover with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to blend.
- Turn dough out onto floured work surface (do not punch down). Roll out or press dough gently to 16x10-inch rectangle. Using spatula, spread 1 cup butter mixture evenly over dough. Sprinkle with chopped pecans. Starting at 1 long side, roll up dough jelly-roll style, forming log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces. Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup pecan halves evenly over butter mixture in pan. Arrange rolls, cut side down, in prepared pan, spacing evenly. Cover pan with plastic wrap. Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.
- Position rack in center of oven and preheat to 325°F. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.
- Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet. Serve cinnamon rolls warm or at room temperature.
QUICK CINNAMON PECAN ROLLS
Make and share this Quick Cinnamon Pecan Rolls recipe from Food.com.
Provided by lazyme
Categories Breads
Time 40m
Yield 16 rolls
Number Of Ingredients 10
Steps:
- To make the crust, put flour, baking powder and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
- Add milk and stir with a fork until a soft dough forms.
- Turn out dough onto a lightly floured surface and give 10-12 kneads.
- Pat into a rectangle; wrap and refrigerate while you prepare the topping.
- Heat the oven to 425 degrees F.
- To make the topping, put 1/4 cup of the brown sugar, 1/4 cup of the pecans, milk and cinnamon in the bottom of an 8 or 9-inch round layer cake pan.
- Stir to mix well; spread evenly.
- On a lightly floured board, roll dough into a rectangle about 16x12-inch with the long side near you.
- Brush the dough with soft butter except for a 1-inch border along the farthest edge.
- Mix the remaining 1/4 cup brown sugar with the remaining 1/4 cup nuts; sprinkle over the butter.
- Roll up the dough jellyroll fashion, starting from the long edge nearest you.
- Cut the roll into 16 slices.
- Arrange the slices, cut side up and slightly apart, on top of the brown sugar mixture in the pan.
- Bake for 25 minutes or until nicely browned.
- Invert immediately onto a serving plate and remove the pan.
- Let cool 20 minutes before serving.
Nutrition Facts : Calories 111.6, Fat 6, SaturatedFat 2.4, Cholesterol 9.6, Sodium 67.5, Carbohydrate 13.7, Fiber 0.6, Sugar 6.8, Protein 1.4
GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g
OVERNIGHT PECAN ROLLS
Make and share this Overnight Pecan Rolls recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 26m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13 inch pan and place frozen dough in pan.
- Sprinkle pudding, pecans, brown sugar, and butter on top of frozen dough.
- Place in COLD oven, and leave in oven overnight. DO NOT OPEN THE OVEN DOOR.
- In the morning, turn on oven to 350 degrees, and bake for 20 minutes, or until done.
- Turn out on foil immediately.
Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 7.9, Sodium 170.3, Carbohydrate 24.6, Fiber 1.2, Sugar 10.8, Protein 2.7
GIANT UPSIDE-DOWN PECAN ROLLS
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350 degrees F for 20 to 30 minutes or until heated through.
Provided by Allrecipes Member
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a mixing bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 5 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; 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 1-1/2 hours. Punch dough down. Turn onto lightly floured surface. Roll into a 24-in. x 18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices.
- For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour.
- Beat egg white and water; brush over rolls. Bake at 350 degrees F for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.
Nutrition Facts : Calories 1076.1 calories, Carbohydrate 176.8 g, Cholesterol 85.5 mg, Fat 36.4 g, Fiber 7.2 g, Protein 16.7 g, SaturatedFat 7.8 g, Sodium 415.3 mg, Sugar 95.7 g
More about "giant upside down pecan rolls food"
PECAN UPSIDE DOWN CAKE!! - COOL SKY FOOD
From coolskyfood.com
IFOOD.TV
GIANT UPSIDE-DOWN PECAN ROLLS | RECIPE | PECAN ROLLS, PECAN ROLLS ...
From pinterest.ca
EASY STICKY CARAMEL PECAN ROLLS - EASY PEASY PLEASY
From easypeasypleasy.com
GIANT CARAMEL PECAN ROLL HOW-TO - YOUTUBE
From youtube.com
GIANT UPSIDE DOWN PECAN ROLLS RECIPE - WEBETUTORIAL
From webetutorial.com
PECAN UPSIDE DOWN BUNDT CAKE » ALLFOOD.RECIPES
From allfood.recipes
GIANT UPSIDE-DOWN PECAN ROLLS
From pinterest.com
GIANT UPSIDE DOWN PECAN ROLLS RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
GIANT UPSIDE-DOWN PECAN ROLLS | RECIPE - PINTEREST.COM
From pinterest.com
SOFT CARAMEL PECAN STICKY BUNS | THE FOOD CHARLATAN
From thefoodcharlatan.com
GIANT UPSIDE-DOWN PECAN ROLLS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
WWW.THEVEGGIEPIZZA.COM
GIANT UPSIDE-DOWN PECAN ROLLS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
FOOD NETWORK - CARAMEL PECAN ROLL FROM JIMMY'S DOWN THE STREET
From facebook.com
GIANT UPSIDE-DOWN PECAN ROLLS | RECIPES PLUS
From recipesplus1.blogspot.com
GIANT UPSIDE-DOWN PECAN ROLLS | RECIPE - PINTEREST.COM
From pinterest.com
UPSIDE DOWN CARAMEL ROLLS FOOD- WIKIFOODHUB
From wikifoodhub.com
IFOOD.TV
From ifood.tv
GIANT UPSIDE-DOWN PECAN ROLLS - RECIPE | COOKS.COM
From cooks.com
BEST COOKING BREADS RECIPES: GIANT UPSIDE-DOWN PECAN ROLLS
From worldbestbreadsrecipes.blogspot.com
GIANT PECANS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GIANT UPSIDE-DOWN PECAN ROLLS - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love