Ooey Gooey Pecan Rolls

Beginning with a long side roll up jelly roll fashion.

Ooey gooey pecan rolls.

These cinnamon buns are an irresistible combination of feathery light dough gooey caramelized coating crunchy pecans and lots of cinnamon. In a saucepan place all ingredients except for pecans. Please call 239 269 2187 café menu will always have the original ooey gooey cinnamon roll and will try to carry at least 4 variety rolls daily. Melt these ingredients on range top.

Mix in pecans and then pour over the top of rolls. Delicious and popular with guests this is one recipe you will always want on hand. Portion size 15 servings credits. Warm the milk in a small saucepan until it bubbles then remove from heat.

Mix in 1 4 cup sugar 1 4 cup butter and salt. In a small bowl dissolve 1 teaspoon sugar and yeast in warm water. Roll the 16 dough pieces into balls and place them into the pan on top of the nuts. Let rise for another 1 hours or until doubled in size.

There s no better way to start the day. Beat on medium speed 1 minute scraping bowl frequently. Add warm milk 1 4 cup butter and egg. Step 2 cut the thawed bread dough in half and cut each half into 8 pieces.

Cinnamon pecan walnut roll cinnamon raisin roll caramel apple cinnamon roll. Let stand until creamy about 10 minutes. Combine 1 4 cup brown sugar and cinnamon in a small bowl. Arrange 12 slices cut sides up in each pan.

Place the rolls you should have about 12 on the bottom of the pan right on top of the sauce and pecans spacing them out evenly being sure they each have room to rise. For anything besides rolls. Preheat oven to 350 f. They rise nice and high hold their shape and have a gooey caramel sauce that s scrumptious.

At this step you could also let them rise overnight in the refrigerator and then bake them in the morning. Beat with electric mixer on low speed 1 minute scraping bowl frequently. Grease a 9 inch bundt pan and sprinkle the pecans into the bottom of the pan. Canadian living holiday favourities 2011.

Pinch seam to seal do not seal ends of roll. In large bowl mix 2 cups of the flour 1 3 cup granulated sugar the salt and yeast.