Pecan Rolls

• 1/2 packed light brown sugar
• 1/2 c. dark corn syrup
• 1/4 c. butter
• 1 (3 1/2 oz.) pkg. pecan halves
• 1 lb. frozen white bread dough, thawed at room temperature
• 1/4 c. sugar with 1 tsp. ground cinnamon

1. In
2. heavy
3. 10-inch ovenproof skillet, bring brown sugar, corn syrup
4. and
5. butter
6. to
7. boil
8. over
9. medium heat, stirring constantly.
10. Reduce
11. heat,
12. simmer 1 minute.
13. Remove from heat, cool
14. slightly.
15. Arrange
16. pecans
17. flat
18. side up in skillet.
19. On lightly floured surface roll dough into 16 x 12-inch rectangle. Sprinkle with
20. cinnamon sugar.
21. Roll up tight from 1 long side, pinch seam to seal.
22. With sharp knife, cut into 16 even slices. Arrange
23. 1/2-inch
24. apart
25. in skillet.
26. Cover.
27. Let rise in warm spot until
28. doubled.
29. Bake in center of preheated 375u0b0 oven for 15 to
30. 20
31. minutes
32. until golden brown.
33. Carefully invert onto large serving
34. dish.
35. Let skillet remain 2 minutes for caramel to drain down.
36. Makes 16.

brown sugar, corn syrup, butter, pecan halves, frozen white bread dough, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175674 (may not work)