This easy sticky roll recipe uses frozen bread dough, brown sugar, cinnamon, pecans, and chocolate chips. When you turn it out, it makes its own gooey topping.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
rise:
45 mins
bake:
40 mins
cool:
5 mins
total:
1 hr 55 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

For topping:
  • In a small bowl, stir together powdered sugar and whipping cream. Pour into an ungreased 3-quart rectangular baking dish (13x9x2-inch). Sprinkle the 1 cup coarsely chopped pecans evenly over mixture; set aside.

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For filling:
  • In a small bowl stir together brown sugar, cinnamon and flour; set aside.

  • On a lightly floured surface, roll each thawed loaf of dough into a 12x8-inch rectangle. (If dough becomes difficult to roll out, let it rest a few minutes.) Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate pieces and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces. Arrange pieces, cut side down, in the prepared dish. Cover with a dry towel. Let rise in a warm place till nearly double (45 to 60 minutes). Break any surface bubbles with a greased toothpick.

  • Bake in a 375 degree F oven for 40 to 45 minutes or till sides of rolls are browned and center rolls do not appear doughy (do not underbake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.

Tips

Topping will turn to a caramel color as the rolls bake.

Nutrition Facts

443 calories; fat 22g; cholesterol 58mg; saturated fat 8g; carbohydrates 60g; insoluble fiber 3g; protein 7g; vitamin a 243IU; vitamin c 0.6mg; sodium 167mg; calcium 60.6mg; iron 2.7mg.
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