Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 3/4 c All-purpose flour* 1/2 c Margarine or butter
1/3 c Granulated sugar 1/4 c Dark corn syrup
1 ts Salt 3/4 c Pecan halves
2 pk Regular or quick-acting 2 tb Margarine or
-Active dry yeast -Butter, softened
1 c Very warm milk (120 to 130 1/2 c Chopped pecans
-Degrees) 2 tb Granulated sugar
1/3 c Margarine or butter, softene 2 tb Packed brown sugar
1 Egg 1 ts Ground cinnamon
1 c Packed brown sugar

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest.
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast
in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on
low speed 1 minute, scraping bowl frequently. Beat on medium speed 1
minute, scraping bowl frequently. Stir in enough remaining flour to
make dough easy to handle.Turn dough onto lightly floured surface.
Knead about 5 minutes or until smooth and elastic. Place in greased
bowl and turn greased side up. Cover and let rise in warm place about
1-1/2 hours or until double. (Dough is ready if indentation remains
when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to
boiling, stirring constantly; remove from heat. Stir in corn syrup.
Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with
pecan halves.Pu down dough. Flatten with hands or rolling pin into
rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2
tablespoons margarine Mix chopped pecans, 2 tablespoons granulated
sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly
over margarine. Roll up tightly beginning at 10-inch side. Pinch edge
of dough into roll to seal. Stretch and shape until even. Cut roll
into eight 1-1/4-inch slices. Place slightly apart in pan. Wrap pan
tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours
but no longer than 48 hours.Heat oven to 350 degrees. Bake 30 to 35
minutes or until golden brown. Immediately invert on heatproof tray
or serving plate. Let stand 1 minute so caramel will drizzle down;
remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising
flour, omit salt.

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