Sticky rolls
1. To prepare dough, combine the first three ingredients in a large bowl;
2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
3. Weigh or lightly spoon flour into dry measuring cups. level with a knife. Add 16.8 ounces flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, free from drafts, 45 minute. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. punch dough down and let stand for 5 minutes.
SAUCE:
3/4 cup packed dark brown sugar,
3 tablespoons butter, melted
2 Tablespoons hot water
1/3 cup finely chopped pecans, toasted - combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture in a 13 x 9 inch baking pan coated with cooking spray, spreading evenly over bottom of pan with spatula. Sprinkle sugar mixture evenly with pecans and set aside.
FILLING:
2/3 cup granulated sugar;
1 tablespoon ground cinnamon;
1 1/2 tablespoons butter, melted - to prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12 inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving 1/2 inch border. Beginning with along side, roll up dough jelly roll fashion; pinch seam to seal (do not seal ends of roll) Cut roll into 15 slices (approximately 1 inch wide). Arrange slices cut sides up, in prepared pan. Lightly coat rolls with cooking spray, cover and let rise in a warm place free from drafts, 30 minutes or until doubled in size.
Preheat oven to 350 degrees.
Uncover rolls and bake at 350 degrees for 20 minutes or until lightly browned. let stand 1 minute; carefully invert onto serving platter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 39 | ||
Calories from Fat: 29 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.9mg | 2 % | |
Sodium 40.2mg | 1 % | |
Potassium 62mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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