Saturday, April 21, 2007

Caramel pecan rolls

This recipe only has four ingredients!
1 recipe donut dough (follow instructions through first rise)
1 recipe sauce caramel
1 cup raisins
1 cup chopped pecans

Okay, maybe more than three actual ingredients. But considering I had a round of donut dough wrapped in plastic wrap in the freezer and keep sauce caramel on hand in the fridge, it was very simple to make these up on Friday night and bake them for Saturday breakfast. (And we all know that calories don't count for weekend breakfasts!)

After the first rise (or once thawed from freezer) roll dough into a long rectangle about 1 cm thick.

Warm the sauce caramel slowly. Gently spread 2/3 of sauce over dough.

Place the raisins in a mug and cover with water. Microwave on high one minute, then drain. Sprinkle over caramel, followed by chopped nuts.

Roll the dough into a long cylinder (think paper towel tube, not t.p. roll). Using a sharp knife, cut the dough at one inch intervals. Place rolls side-by-side in a non-stick pan.

(Cover with plastic wrap and refrigerate overnight, if desired.)

Let rolls rise an hour. Pour remaining caramel on top. bake at 350 degrees in preheated oven for 25 minutes or until bubbly and rolls a golden - don't overbake!

Dive in.

Part of this complete breakfast!

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