Recipe - Caramel Pecan Rolls

1 Recipe basic sweet dough;
(posted)
Three fourths cup Firmly packed brown sugar
One half cup Chopped pecans
3 tablespoon Light corn syrup
2 tablespoon Butter; melted
1 teaspoon Cinnamon

Combine 14 cup brown sugar, One fourth cup pecans and cinnamon; set aside. Combine
12 cup brown sugar, corn syrup and 14 cup pecans. Spread in bottom of
buttered 13 x 9 inch pan. Roll out dough on floured surface to an 18 x
12inch rectangle. Brush with butter. Sprinkle dough with remaining brown
sugar and pecans and cinnamon mixture. Starting with 18inch side, roll
jellyroll fashion. Cut into eighteen 1inch slices; place, cut side down,
in prepared pan.

Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375
degrees for 25 to 30 minutes. Cool 1 minute, then invert onto wire rack
over waxed paper. Let stand 1 minute before removing pan.

Tip: Rolls may be baked in 18 wellbuttered individual muffin cups. Do not
add chopped pecans to syrup but place 3 pecan halves in each cup. Bake at
375 degrees for 15 to 20 minutes. YIELD 18

Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan. This one had no rating.

Recipe by: The Pillsbury Family Cookbook (1963)

Posted to MCRecipe Digest V1 #932 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 29, 1997