Bake-Off® Contest 40, 2002
El Cajon, California

Sticky Chewy Chocolate Pecan Rolls

Chocolate lovers: Here's a finger lickin' sticky bun just for you!

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  • prep time 20 min
  • total time 50 min
  • ingredients 8
  • servings 8
 

Ingredients

1/4
cup packed brown sugar
1
teaspoon ground cinnamon
1/4
cup LAND O LAKES® Butter, softened
1/2
cup Fisher® Chef's Naturals® Chopped Pecans
2
tablespoons sugar
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon LAND O LAKES® Butter, melted
1/2
cup Hershey's® milk chocolate baking chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In small bowl, mix brown sugar, 1/2 teaspoon of the cinnamon and 1/4 cup butter. Spread mixture in bottom and up sides of 8 (2 3/4x1 1/4-inch) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans.
  • 2 In another small bowl, mix sugar and remaining 1/2 teaspoon cinnamon; set aside. Unroll dough. If using crescent dough, firmly press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with sugar mixture and chocolate chips.
  • 3 Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into 8 (1-inch) slices. Place each slice, cut side down, over pecans in muffin cup.
  • 4 Bake 15 to 20 minutes or until deep golden brown. Immediately turn rolls upside down onto serving platter. Cool 10 minutes. Serve warm.
  • 1 Heat oven to 375°F. In small bowl, mix brown sugar, 1/2 teaspoon of the cinnamon and 1/4 cup butter. Spread mixture in bottom and up sides of 8 (2 3/4x1 1/4-inch) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans.
  • 2 In another small bowl, mix sugar and remaining 1/2 teaspoon cinnamon; set aside. Unroll dough. If using crescent dough, firmly press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with sugar mixture and chocolate chips.
  • 3 Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into 8 (1-inch) slices. Place each slice, cut side down, over pecans in muffin cup.
  • 4 Bake 15 to 20 minutes or until deep golden brown. Immediately turn rolls upside down onto serving platter. Cool 10 minutes. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
320
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
20mg
20%;
Sodium
280mg
280%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820