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Easy Butter-Pecan Rolls
Nb persons: 0
Yield: makes 12 rolls
Preparation time:
Total time:
Source: BHG Christmas Baking 2008
| 1 c. | sifted powdered sugar |
| 1/3 c. | whipping cream |
| 1 c. | coarsely chopped pecans |
| 1/2 c. | packed brown sugar |
| 1 Tb. | ground cinnamon |
| 2 tsp. | flour |
| 2 (14-16 oz.) | loaves frozen sweet roll dough, thawed |
| 1/4 c. | butter , melted |
| 1/2 c. | semisweet chocolate chips |
| 1/2 c. | chopped pecans |
1. In a bowl, stir together powdered sugar and cream. Pour into an ungreased 3-qt. rectangle baking dish (13x9x2"). Sprinkle the 1 cup pecans over powdered sugar mixture.
2. For filling: In another bowl, stir together brown sugar, cinnamon, and flour; set aside.
3. On a lightly floured surface, roll each thawed loaf of dough into a 12x8" rectangle. (If dough become difficult to roll out, let it rest a few minutes.) Brush melted butter over dough rectangles. Sprinkle with the brown sugar mixture, chocolate pieces, and the 1/2 c. chopped pecans. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each roll crosswise into six pieces. Arrange pieces, cut sides down, in the prepared baking dish. Cover and let rise in a warm place until nearly double in size (45-60 minutes).
4. Preheat oven to 375 degrees. Break any surface bubbles witha greased toothpick. Bake for 40-45 minutes or until sides of rolls are browned and center rolls do not appear doughy ( do not underbake). If necessary to prevent overbrowning, cover with foil for the last 15-20 minutes of baking. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm.
To Bake Ahead: Prepare and bake rolls as directed; cool completely. Place in a freezer bag and seal or wrap in heavy foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour before serving.
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