Caramel Pecan Cinnamon Rolls

1. 1

   Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Mix on low speed for 30 seconds, scraping the sides and bottom of the bowl. Beat on medium speed for 2 minutes. Stir in the remaining 3 cups flour. (The dough should stay soft and slightly sticky). Knead for 5 minutes, or about 200 turns, on a lightly floured board. Cover the dough and let it rest for half an hour.

2. 2

   Divide the dough in half and roll each half into a 12x7-inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up each half starting from the wide side. Pinch the seams to seal well. Cut each roll into 12 slices.

3. 3

   Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Arrange 12 dough slices in each pan, leaving a little space between them. Let rise until doubled.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Bake the buns in the preheated oven for 30 minutes. Invert the pans onto serving plates right away.

• Calories 228.9 kcal Moderate
• Protein 4.55 g Low Source
• Carbs 32.17 g Moderate
• Total Fat 9.13 g Moderate
• Saturated Fat 2.06 g Moderate
• Trans Fat 0.48 g High
• Cholesterol 19.1 mg Moderate
• Sodium 64.49 mg Low Source
• Fiber 1.69 g Low Source
• Sugar 9.08 g Moderate
• Added Sugar 0.21 g Low Source
• Calcium 41.77 mg Low Source
• Iron 1.71 mg Low Source
• Potassium 27.88 mg Low Source
• Vitamin A 61.28 mcg_rae Low Source
• Vitamin C 0.13 mg Low Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten