Make the dough first and let it rise before you prepare the pan with the caramel-pecan mixture.Go ahead and give in to these delectable sweet rolls dripping with buttery caramel—they have half the fat and a minimal amount of cholesterol, compared to the original. Chopped pecans add a delicious crunch and heart-healthy fats.

Kathryn Conrad
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.

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  • To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.

  • Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  • Combine granulated sugar and cinnamon in a small bowl; set aside.

  • Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.

  • Preheat oven to 375°F.

  • Bake at 375°F for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.

Nutrition Facts

232 calories; calories from fat 21%; fat 5.3g; saturated fat 1.9g; mono fat 2.1g; poly fat 0.7g; protein 4.5g; carbohydrates 41.7g; fiber 1.4g; cholesterol 9mg; iron 2.1mg; sodium 249mg; calcium 14mg.