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Shortcut Pecan Rolls Recipe
|White bread dough loaf||11 Pound, frozen|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs) (packed)|
|Light corn syrup||1 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Butter/Margarine||2 Tablespoon, melted|
|Granulated sugar||1 Tablespoon|
|Cinnamon||1⁄2 Teaspoon, ground|
Serving size: Complete recipe
Calories 14419 Calories from Fat 2393
% Daily Value*
Total Fat 266 g409.7%
Saturated Fat 48.3 g241.6%
Trans Fat 0 g
Cholesterol 185.5 mg
Sodium 22789 mg949.5%
Total Carbohydrates 2513 g837.6%
Dietary Fiber 86.8 g347.1%
Sugars 321.7 g
Protein 306 g611.5%
Vitamin A 44% Vitamin C 1.3%
Calcium 207.3% Iron 813.4%
*Based on a 2000 Calorie diet
Cut into 6 slices; cut each into thirds to make 18 pieces.
Melt the 1/4 cup butter; remove from heat and stir in brown sugar and corn syrup.
Divide brown sugar mixture among 18 well-greased muffin cups; sprinkle with pecans.
Place a piece of dough in each.
Brush rolls with the 2 tablespoons melted butter.
Combine granulated sugar and cinnamon; sprinkle atop dough.
Let rise till double, about 1 hour.
Bake in 375° oven for 15 to 20 minutes.
Invert on racks.