Overnight Caramel-Nut Rolls

Name: Overnight Caramel-Nut Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 709.77-887.21 ml all-purpose flour; 59.14 ml sugar; 2.46 ml salt; 7.08 g package active dry yeast; 118.29 ml water; 118.29 ml milk; 59.14 ml margarine or 59.14 ml butter; 1 egg; 118.29 ml firmly packed light-brown sugar; 118.29 ml margarine or 118.29 ml butter, softened; 29.58 ml light corn syrup; 59.14 ml chopped nuts; 29.58 ml margarine or 29.58 ml butter, softened; 78.78 ml firmly packed light-brown sugar; 7.39 ml cinnamon

Submitted by Golf Gal

"A delightful breakfast treat. Prepare and refrigerate today - bake and eat tomorrow? I found this recipe in Pillsbury's Simply from Scratch Scrumptious, easy recipes."

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Ready In:: 50mins
Ingredients:: 15
Serves:: 12

ingredients

709.77-887.21 ml all-purpose flour
59.14 ml sugar
2.46 ml salt
7.08 g package active dry yeast
118.29 ml water
118.29 ml milk
59.14 ml margarine or 59.14 ml butter
1 egg
Carmel-Nut Topping
118.29 ml firmly packed light-brown sugar
118.29 ml margarine or 118.29 ml butter, softened
29.58 ml light corn syrup
59.14 ml chopped nuts
Filling
29.58 ml margarine or 29.58 ml butter, softened
78.78 ml firmly packed light-brown sugar
7.39 ml cinnamon

directions

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm,(margarine does not need to melt completely.) 120 to 130°F.
Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in 1 3/4 to 2 cups flour to form a stiff dough.
On floured surface, knead in 1/4 to 3/4 cup of flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F) until light and doubled in size, about 30 minutes.
Grease 13x9-inch pan. In small bowl, combine all caramel-nut topping ingredients except nuts; blend well. Drop mixture by spoonfuls into prepared pan; spread evenly. Sprinkle with nuts.
Punch down dough several times to remove all air bubbles. On lightly floured surface, roll out dough to 20x12-inch rectangle. Spread with 2 tablespoons margarine or butter. combine 1/3 cup brown sugar and cinnamon; sprinkle evenly over margarine. Starting with 12-inch side, roll up tightly, pressing seam firmly to seal. Cut into 12 (1-inch) slices; place cut side down in prepared pan. Cover refrigerate overnight.
When ready to bake, let rolls stand at room temperature 1 1/2 hours. Heat over to 375°F Bake 20 to 30 minutes or until deep golden brown. Cool 1 minute; invert onto wire rack set on sheet of waxed paper.(I just invert the rolls onto a serving dish the other way you will lose some of the gooey topping) 12 rolls.