Parmesan Pecan Rolls Recipes

SIMPLE PECAN ROLLS

Simple Pecan Rolls image

There's no letting the dough rise overnight with these delightful cinnamon pecan rolls...all you need is a package of ready-made rolls. It can stay your secret that these sticky treats weren't made from scratch!

Provided by Taste of Home

Time 20m

Yield 4-6 servings.

Number Of Ingredients 5

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup pecan halves
1 package (11 ounces) heat-and-serve rolls

Steps:

In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.

Nutrition Facts : Calories 488 calories, Fat 32g fat (13g saturated fat), Cholesterol 44mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.

OVERNIGHT PECAN ROLLS

Overnight Pecan Rolls image

Enjoy warm homemade rolls in the morning! All the work is done the day before!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 14h35m

Yield 15

Number Of Ingredients 15

Ingredients

3 1/2 to 4 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or quick active dry yeast
1 cup very warm milk (120°F to 130°F)
1/3 cup butter or margarine, softened
1 egg
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup dark corn syrup
3/4 cup pecan halves
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or margarine, softened

Steps:

In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.

Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg

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