prep 40 minutes bake 15 minutes at 400°F + 25 minutes at 375°F rise 1 hour cool 5 minutes
- 8 slices bacon
- ½ cup butter, melted
- ¾ cup packed brown sugar
- ¼ cup light-color corn syrup
- ¾ cup chopped pecans
- ⅔ cup packed brown sugar
- 1 Tbsp. ground cinnamon
- 2 16-oz. loaves frozen white bread dough or sweet roll dough, thawed
- 6 Tbsp. butter, softened
- ¾ cup raisins (optional)
1. Preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Lay bacon in pan in a single layer. Bake about 15 minutes or until crisp; drain on paper towels. Coarsely chop bacon.
2. Grease a 13×9-inch baking pan. In a medium bowl stir together melted butter, the ¾ cup brown sugar, and the corn syrup. Stir in pecans and half the chopped bacon. Spread mixture in prepared pan.
3. Stir together the ⅔ cup brown sugar and the cinnamon. On a lightly floured surface, roll each loaf of dough into a 12×8-inch rectangle, stopping to let dough relax while rolling, if needed. Spread softened butter over dough rectangles. Sprinkle with brown sugar-cinnamon mixture, the remaining bacon, and, if desired, raisins.
4. Starting from a long side, roll up each rectangle into a spiral. Pinch dough to seal seams. Slice each roll into eight pieces. Arrange pieces in the prepared pan. Cover; let rise in a warm place until nearly double in size (about 1 hour).
5. Preheat oven to 375°F. Bake 25 to 30 minutes or until rolls are golden brown and sound hollow when gently tapped. If needed, cover rolls loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack 5 minutes. Invert rolls onto a platter. Serve warm.
number of servings 16
per roll 378 cal., 17 g fat (7 g sat. fat), 31 mg chol., 411 mg sodium, 51 g carb., 1 g fiber, 26 g sugars, 5 g pro.
MAKE AHEAD
Cover baked and cooled rolls and refrigerate up to 3 days. Wrap rolls in foil and reheat in a 350°F oven 15 minutes. Or wrap in waxed paper and reheat, one at a time, in a microwave for 20 to 30 seconds or until warm.