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Pecan Rolls

Diabetic.Foodie's picture
Ingredients
  Dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Whole milk 1⁄2 Cup (8 tbs)
  Margarine 2 Teaspoon, softened
  Granulated sugar replacement/3 teaspoon granulated fructose 1⁄2 Cup (8 tbs)
  Egg 1
  Salt 1⁄2 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Margarine 1 Teaspoon, melted
  Granulated sugar replacement 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Teaspoon
  Sugar free maple flavored syrup 1⁄2 Cup (8 tbs)
  Ground pecans 1⁄3 Cup (5.33 tbs)
Directions

Dissolve the yeast in the warm water.
Allow to rest for 2 minutes.
Pour into a large mixing bowl.
Add milk, softened margarine, the 54 c. of sugar replacement or the 3 T. of fructose, egg, salt, and 1 1/2 c. (375 mL) of the flour, Beat on low to blend, then on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Transfer to a lightly floured surface; knead until smooth and elastic.
Place in a greased bowl, turn dough over, and cover with plastic wrap and then a towel.
Allow to rise until double in size.
Punch dough down and roll into a 12 x 9 in. (30 x 23 cm) rectangle.
Spread dough with melted margarine, mix the 1/3 c. (90 mL) of sugar replacement with desired amount of cinnamon, and sprinkle mixture on top of dough.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Blending

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