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Giant Upside-Down Pecan Rolls

Giant Upside-Down Pecan Rolls
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.
6 ServingsPrep: 35 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-3/4 cups sugar, divided
  • 2/3 cup warm milk (110° to 115°)
  • 3/4 cup butter, softened, divided
  • 1 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans
  • BROWN SUGAR-NUT SYRUP:
  • 1 cup packed dark brown sugar
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 1 cup pecan halves
  • EGG WASH:
  • 1 egg white
  • 1 teaspoon water

Directions

  • In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar,
  • milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on
  • medium speed for 3 minutes. Stir in enough remaining flour to form a
  • soft dough.
© Taste of Home 2013

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Giant Upside-Down Pecan Rolls (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto lightly floured surface. Roll into a
  • 24-in. x 18-in. rectangle. Melt remaining butter; brush over dough.
  • Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of
  • edges. Sprinkle with pecans. Roll up, jelly-roll style, starting
  • with a short side; pinch seam to seal. Cut into six slices.
  • For syrup, combine brown sugar, butter and water in a saucepan. Bring
  • to a boil; boil and stir for 1 minute. Pour into a greased 13-in. x
  • 9-in. baking. Arrange pecan halves, flat side up, over syrup. Place
  • rolls, cut side down, over pecans. Press down gently. Cover and let
  • rise until doubled, about 1 hour.
  • Beat egg white and water; brush over rolls. Bake at 350° for
  • 35-40 minutes or until golden brown. Immediately invert onto a
  • serving platter. Yield: 6 rolls.
Nutrition Facts: 1 serving (1 each) equals 1,084 calories, 38 g fat (8 g saturated fat), 91 mg cholesterol, 509 mg sodium, 176 g carbohydrate, 7 g fiber, 16 g protein.
© Taste of Home 2013