Overnight Caramel Sticky Rolls
Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest.
Yield
15 servingsPrep
70 minCook
35 minReady
935 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| 2 | packages |
yeast, active dry
regular or quick-acting |
|
| 1 | cup |
milk
very warm (120 to 130 degrees) |
|
| ⅓ | cup |
margarine
or butter, softened |
|
| 1 | each |
eggs
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
margarine
or butter |
|
| ¼ | cup |
corn syrup, dark
|
|
| ¾ | cup |
pecan halves
|
|
| 2 | tablespoons |
margarine
or butter, softened |
|
| ½ | cup |
pecans
chopped |
|
| 2 | tablespoons |
sugar
granulated |
|
| 2 | tablespoons |
brown sugar
packed |
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
regular or quick-acting |
|
| 237 | ml |
milk
very warm (120 to 130 degrees) |
|
| 79 | ml |
margarine
or butter, softened |
|
| 1 | each |
eggs
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
margarine
or butter |
|
| 59 | ml |
corn syrup, dark
|
|
| 177 | ml |
pecan halves
|
|
| 3E+1 | ml |
margarine
or butter, softened |
|
| 118 | ml |
pecans
chopped |
|
| 3E+1 | ml |
sugar
granulated |
|
| 3E+1 | ml |
brown sugar
packed |
|
| 5 | ml |
cinnamon
ground |
|
Directions
Mix 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast in large bowl.
Add warm milk, ⅓ cup margarine and the egg.
Beat on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl frequently.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic.
Place in greased bowl and turn greased side up.
Cover and let rise in warm place about 1½ hours or until double.
(Dough is ready if indentation remains when touched.)
Heat 1 cup brown sugar and ½ cup margarine to boiling, stirring constantly; remove from heat.
Stir in corn syrup.
Pour into ungreased rectangular pan, 13 X 9 X 2 inches.
Sprinkle with pecan halves.
Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface.
Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon.
Sprinkle evenly over margarine.
Roll up tightly beginning at 10-inch side.
Pinch edge of dough into roll to seal.
Stretch and shape until even. Cut roll into eight 1 to ¼ inch slices.
Place slightly apart in pan.
Wrap pan tightly with heavy-duty aluminum foil.
Refrigerate at least 12 hours but no longer than 48 hours. Heat oven to 350℉ (180℃).
Bake 30 to 35 minutes or until golden brown.
Immediately invert on heatproof tray or serving plate.
Let stand 1 minute so caramel will drizzle down; remove pan.
