Caramel-Pecan Sticky Rolls

1. 1

   Prepare the Basic Sweet Dough.

2. 2

   Coat two 9-inch round or square pans with nonstick spray.

3. 3

   Set aside.

4. 4

   Turn the dough out onto a lightly floured board and cut in half.

5. 5

   Roll the chilled dough to make two 12-inch squares.

6. 6

   To make the filling, spread each square with 1/2 cup softened butter.

7. 7

   Mix the granulated sugar and cinnamon and sprinkle each square with half of the cinnamon-sugar mixture.

8. 8

   Roll each square up, jelly-roll style.

9. 9

   Cut each roll into 12 equal pieces.

10. 10

    This is easily done using a string.

11. 11

    Coat 24 muffin tins with nonstick spray.

12. 12

    Place 1 tablespoon brown sugar, 1 tablespoon corn syrup, and 1 tablespoon chopped pecans into each cup.

13. 13

    Place the dough pieces cut side down into each cup.

14. 14

    Cover and let rise for about 1 hour, until doubled.

15. 15

    Position the oven racks so that they are evenly spaced.

16. 16

    Preheat the oven to convection bake at 325F.

17. 17

    Bake the rolls on the center rack for 25 to 30 minutes or until golden brown.

18. 18

    Invert onto a serving tray while still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.