Easy Caramel Pecan Sweet Rolls
1 loaf frozen bread dough ~ thawed
2 tablespoons light corn syrup
1 1/2 tablespoons water
5 tablespoons butter, room temp ~ divided use
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup packed brown sugar ~ divided use
1/2 cup chopped pecans
Grease a 9x9 inch baking pan with cooking spray.
Combine the corn syrup, water, 3 tablespoons butter and 3/4 cup brown sugar. Spread in the bottom of the prepared pan and sprinkle with pecans.
On a floured surface, roll bread dough out to 12 X 14 inches.
Spread dough with two tablespoons of butter.
Combine cinnamon granulated sugar and brown sugar in a small bowl. Sprinkle over dough.
Roll up dough, starting at the long end.
Slice into 1 inch slices and place over pecans in the pan.
Allow to rise until doubled.
Heat oven to 350 degrees. Bake sweet rolls about 20 minutes until golden brown.
Invert onto a serving platter while still warm.
Let's do this! I allowed my frozen
bread dough to thaw completely then rise.
Combine the corn syrup, water, 3
tablespoons of the butter and 3/4 cup brown sugar.
Spread into the bottom of the prepared pan.
Then sprinkle the chopped pecans on top.
Roll out the bread dough the
butter with the remaining butter.
Combine
the granulated sugar, the
remaining 1/4 cup brown sugar and
the
cinnamon. Sprinkle over the
buttered dough and roll it up!
Slice into 12 1-inch pieces and
place the slices on top of the pecans.
At this point you can cover, place the pan
in the fridge overnight and pull out
for a second rising in the morning.
Cover and allow to rise until doubled.
I like to put my rising dough on a
heating pad to hurry the process along.
See?
Bake!
Invert onto a platter...
..then enjoy the ooey-gooiness!!
