PETITE CARAMEL PECAN ROLLS
These bite-size versions of their bigger cousins are perfect for brunch buffets or snacks.
Provided by Pillsbury Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, mix brown sugar, butter and corn syrup; blend well. Spread in bottom of ungreased 8- or 9-inch round cake pan.
- If using crescent rolls: Unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
- In small bowl, mix granulated sugar and cinnamon; sprinkle mixture evenly over rectangles. Sprinkle 1 tablespoon of the pecans over each rectangle.
- Starting at shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 slices. Place cut side down over brown sugar mixture in pan.
- Bake 20 to 27 minutes or until golden brown. Cool in pan 1 minute; turn upside down onto heatproof serving platter or foil. Serve warm or cool.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Roll, Sodium 150 mg, Sugar 7 g, TransFat 1 1/2 g
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.
PECAN STICKY ROLLS
This is an adaption of a recipe that I found on another website. I love sticky rolls and these are super quick and easy.
Provided by PaulaG
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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 PECAN PULL-APART BREAD
This sticky, crunchy and gooey pull-apart bread is perfect for a crowd. Pumpkin pie spice, caramel and pecans combine to make it your new fall favorite.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
- Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
- Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
- Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.
STICKY PECAN LITTLE SMOKIES IN CRESCENT ROLLS
These Little Smokies in Crescent Rolls are baked on a delicious mix of brown sugar, honey and chopped pecans for a sweet and savory party appetizer.
Provided by Unfussy Kitchen
Categories Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- Place butter in a 9x13 inch casserole dish. Place in the oven, then turn oven to 400°F. Butter will melt as oven is warming, about 5-7 minutes. Remove dish from oven as soon as butter has melted, do not burn!
- Stir brown sugar, honey and pecans into melted butter. Set aside.
- Slice each crescent roll triangle into three smaller triangles. Wrap each piece around one smokie. Place seam-side dow on pecan mixture.
- Bake, uncovered, at 400°F for 15 minutes, or until golden. Let sit on counter for 5-10 minutes before serving.
PECAN STICKY BUNS
Yummy! Everyone's favorite - gooey, sticky, and rich.
Provided by Stefanie Sellars
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g
EASY CRANBERRY-PECAN STICKY BUNS
These gooey breakfast buns will have your whole family happily licking their fingers! The recipe is easy to prepare using refrigerated crescent dough, dried cranberries, pecans and other kitchen staples. -Barbara Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, mix brown sugar, butter, maple syrup and orange zest. Spread onto bottom of a greased 8-in. round baking pan. Sprinkle with cranberries and pecans., In another bowl, mix sugar and cinnamon. Remove crescent dough from can, but do not unroll; cut crosswise into 12 slices, about 1/2-in. thick. Dip both sides in cinnamon-sugar; place in baking pan, cut side down. Sprinkle any remaining cinnamon-sugar over tops., Bake, uncovered, 18-22 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 175mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON PECAN ROLLS
I adopted this from the recipezaar account. I HAVE made this recipe, though! They are absolutely delicious! Give this one a try!
Provided by Courtly
Categories Yeast Breads
Time 2h
Yield 12 rolls
Number Of Ingredients 15
Steps:
- In a small saucepan, scald the milk.
- Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
- Cool to lukewarm.
- In the bowl of an electric mixer, dissolve yeast in warm water.
- Let sit for 5 minutes until yeast is bubbly.
- Add milk mixture to yeast and stir to mix.
- With a whisk, beat in eggs.
- Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
- Add enough flour to make a soft dough.
- Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
- Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
- Punch down.
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
- Roll dough into a rectangle about 15x22 inches.
- In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
- Sprinkle cinnamon evenly over the sugar and butter.
- Top with a layer of nuts.
- Roll dough up lenghthwise to make a log and pinch edge to seal.
- Slice dough evenly into 12 pieces.
- Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
- Bake rolls until lightly browned on top- about 30 minutes.
- Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
- Using a spatula, smear the icing on top of the warm rolls.
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