Pecan Sticky Rolls

As delicious as cinnamon rolls are, and they are mighty tasty, there is very little in this world (other than fresh eggs and a warm loaf of bread) that beats the almighty Pecan Sticky Roll. When you flip that pan of normal-looking rolls over and soft, gooey, caramely, nutty sauce drizzles over the top, well, my stomach did flip-flops in anticipation. And then the taste? Oh my. I can't really put it to words. But, if you're not a yeast person (meaning, you haven't done a lot with baking breads, rolls, etc...), it's time to become one, because you can't get this taste out of a Pillsbury can or out of the frozen section of the grocery store. It only comes from the tender loving care of your hands! And you can do it! This is a very easy recipe! Please, I'm begging you - unless you're allergic to pecans, you MUST try this recipe. It comes from my Cooking Light cookbook, but there is NOTHING light tasting about these rolls. YUM!

Pecan Sticky Rolls
Ingredients:
3/4 cup warm fat-free milk (100 degrees to 110 degrees)
1/4 cup sugar
1/2 tsp salt
1 pkg dry yeast (about 2 & 1/4 tsp)
1/4 cup warm water (100 degrees to 110 degrees)
1/2 cup egg substitute or 4 egg whites
3 tbs butter, melted and cooled
18 oz AP flour (about 4 cups, divided)
Cooking spray
3/4 cup brown sugar
3 tbs butter, melted
2 tbs hot water
1/3 cup pecans, chopped finely
2/3 cup sugar
1 tbs cinnamon (I used like 2 tbs)
1.5 tbs butter, melted

1. Combine first three ingredients in a bowl.

2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tbs melted butter; stir until well combined.

3. Add 16.8 oz of flour (or about 3 & 3/4 cups) to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour (1 tbs at a time) to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place for 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise 45 more minutes. Punch dough down; cover and let rise 5 minutes.

5. Combine brown sugar, 3 tbs melted butter and 2 tbs hot water in a small bowl; stir with whisk until smooth. Scrape sugar mixture into a 13X9-inch greased baking pan. Spread evenly with a spatula. Sprinkle evenly with pecans; set aside.

6. Combine 2/3 cup sugar and cinnamon in a small bowl. Turn dough onto a lightly floured surface; roll or pat into a 16X12-inch rectangle. Brush surface of dough with 1.5 tbs melted butter. Sprinkle sugar/cinnamon mixture over the top leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seams to seal (do not seal ends). Cut roll into 15 slices. Arrange slices, cut side up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise for 30 minutes.

7. Preheat oven to 350 degrees.

8. Uncover rolls and bake at 350 for 20 minutes or until lightly browned. Let stand 1 minute, and then CAREFULLY invert pan onto a serving platter.