Gooey Caramel and Chocolate Pecan Rolls

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Gooey Caramel and Chocolate Pecan Rolls."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/gooey-caramel-and-chocolate-pecan-rolls-recipe.htm>  22 November 2008.

Gooey Caramel and Chocolate Pecan Rolls Photo
Gooey Caramel and Chocolate Pecan Rolls
Yield: Makes 24 rolls
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Ingredients:
2
loaves (1 pound each) frozen white bread dough

1
jar (12 ounces) caramel ice cream topping

2/3
cup coarsely chopped pecans

1
cup semisweet chocolate chips, divided

4
tablespoons butter, divided



Preparation:
1.
Thaw bread dough according to package directions.

2.
Preheat oven to 375°F. Divide caramel topping evenly between 2 (9-inch) round cake pans; spread in thin layers. Sprinkle pecans evenly over caramel.

3.
Microwave 2/3 cup chocolate chips and 2 tablespoons butter in medium microwavable bowl on HIGH 30 seconds; stir. Microwave at 20-second intervals, if necessary, stirring until smooth; set aside.

4.
Roll 1 loaf bread dough on lightly floured surface into 12X8-inch rectangle. Spread half of chocolate mixture over dough. Beginnning from long side, roll up jelly-roll style to form 12-inch log, pinching seam to seal. Cut into 12 (1-inch) slices; arrange, cut sides down, in 1 prepared pan. Repeat with remaining dough and chocolate mixture.

5.
Cover; let rise in warm place until nearly doubled in bulk, about 1 hour. Uncover and bake 20 to 25 minutes. Immediately invert onto serving plates.

6.
Melt remaining 1/3 cup chocolate chips and 2 tablespoons butter in microwave as directed in step 3. Drizzle over warm rolls.





This recipe appears in: Rolls & Buns