SIMPLE PECAN ROLLS
There's no letting the dough rise overnight with these delightful cinnamon pecan rolls...all you need is a package of ready-made rolls. It can stay your secret that these sticky treats weren't made from scratch!
Provided by Taste of Home
Time 20m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.
Nutrition Facts : Calories 488 calories, Fat 32g fat (13g saturated fat), Cholesterol 44mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
MELT-IN-YOUR-MOUTH PECAN ROLLS
When you don't have the time to make a yeast dough from scratch, these "quickie sticky buns" are great. Using handy refrigerated crescent rolls, you're off to a speedy start in assembling these ever-popular treats.
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 178mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
PARMESAN PECAN ROLLS
These delicious rolls will fly off the plate as soon as they come out of the oven. Source: http://www.rhodesbread.com/recipes/view/2457
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut rolls in half.
- Saute garlic in oil for a few minutes.
- Remove from heat and let cool.
- Add pepper, pecans and 1 cup cheese.
- Press the cut rolls into the mixture and heavily coat each one.
- Place on a sprayed baking sheet.
- Cover with plastic wrap and let rise until double in size.
- Remove wrap and bake at 350°F 12-15 minutes or until golden brown.
- Combine remaining cheese and basil and sprinkle over top of hot rolls.
Nutrition Facts : Calories 370.1, Fat 15, SaturatedFat 3.6, Cholesterol 11.9, Sodium 607.7, Carbohydrate 46, Fiber 2.2, Sugar 5, Protein 13.5
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 CINNAMON ROLLS
Provided by Kelsey Nixon
Time 1h35m
Yield 10 sweet rolls
Number Of Ingredients 18
Steps:
- After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
- Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
- Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking
- Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
- To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
- To make Rapid Rolls:
- Preheat the oven to 400 degrees F.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
- On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
- Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
- Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
- Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
3-INGREDIENT EASY PARMESAN ROLLS RECIPE
Soft, fluffy rolls coated in butter and Parmesan.
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- Place butter in a microwave-safe bowl and heat for 1 minute, or until completely melted.
- Place grated Parmesan in a separate bowl.
- Dip each frozen roll completely in butter then roll in grated Parmesan until covered.
- Place rolls in a 9x13-inch baking dish sprayed with nonstick cooking spray and allow to rise for 3-5 hours, or until doubled in size.
- Bake for 15 minutes, or until golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 11 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 2 mg, Sodium 45 mg, Carbohydrate 0 g, Sugar 0 g, Protein 1 mg
PARMESAN-RANCH PAN ROLLS
Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that's popular, too. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 210 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 512mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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