GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS RE…
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Yeast Bread
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 12 rolls
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, CarbohydrateContent 42 g, CholesterolContent 16.3 mg, FatContent 12.6 g, FiberContent 1.4 g, ProteinContent 4.3 g, SaturatedFatContent 2 g, SodiumContent 209.3 mg, SugarContent 19.5 g
BEST BLUEBERRY SWEET ROLLS WITH LEMON RECIPE - HOW TO MAKE ...
Wake up to Blueberry Sweet Rolls With Lemon for breakfast! Sticky buns and lemon cream cheese frosting make this the best blueberry cinnamon rolls recipe ever.
Provided by The Good Housekeeping Test Kitchen
Categories baking breakfast brunch
Total Time 1 hours 20 minutes
Prep Time 0S
Cook Time 0S
Yield 8
Number Of Ingredients 18
Steps:
- Make Dough: In large bowl, place butter, yeast, granulated sugar, milk, and 1 egg. Add 3 1/4 cups flour, poppy seeds, salt, and baking soda. Using hands, bring ingredients together to form cohesive dough. Sprinkle some of remaining 1/4 cup flour on work surface and knead dough until soft but not sticky, adding a little extra flour if necessary. Transfer to clean bowl, cover tightly with plastic wrap and refrigerate 2 hr. or up to 12 hr.
- Make Filling: In bowl, combine butter, brown sugar, and cinnamon.
- Make Frosting: In bowl, place cream cheese and sift confectioners’ sugar over top. Add vanilla, lemon zest, and lemon juice and mix to combine. Leave at room temp up to 3 hr. or refrigerate up to 12 hr.
- Lightly dust work surface with flour. Roll dough into 12- by 16-in. rectangle. Spread with cinnamon mixture and scatter blueberries on top. Starting from long end, roll dough into tight log. Cut log into 8 pieces and transfer to 9- by 13-in. baking dish; let rise at room temp until rolls touch and are puffed and no longer cool to the touch, 1 1/2 hr.
- Heat oven to 375°F. Lightly beat remaining egg and gently brush all over tops and sides of rolls. Bake until rolls are light golden brown inside, 30 to 35 min., covering with foil if outer parts begin to brown too quickly. Transfer to wire rack. Spread with cream cheese frosting and sprinkle with poppy seeds if desired.
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