- Rolls:
- 1 cup water
- 1/2 cup butter
- 1 (.25 ounce) envelope active dry yeast
- 1/2 cup warm water (100 to 110 degrees)
- 2 large eggs
- 1/4 cup SPLENDA® Sugar Blend
- 1 1/4 teaspoons salt
- 5 cups all-purpose flour
- 1 cup chopped pecans
- 1/4 cup butter, melted
- 1 cup SPLENDA® Brown Sugar Blend
- 1 teaspoon ground cinnamon
- Caramel Sauce:
- 1/3 cup butter
- 3 tablespoons 2% reduced-fat milk
- 2 tablespoons light corn syrup
- 3/4 cup SPLENDA® Brown Sugar Blend
- Bring water to a boil in a small saucepan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20 minutes).
- Combine yeast and warm water in a glass measuring cup; let mixture stand 5 minutes.
- Beat eggs at medium speed using a heavy-duty stand mixer; add SPLENDA(R) Sugar Blend and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, beating until blended.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and chill dough 8 hours or up to 3 days.
- Prepare Caramel Sauce and immediately pour into 3 lightly greased 8-inch round or square cake pans. Sprinkle each pan with 1/3 cup pecans.
- Punch dough down and divide into 3 equal portions. Roll one portion of dough into a 12- x 10- inch rectangle. Brush with melted butter.
- Combine 1 cup SPLENDA(r) Brown Sugar Blend and cinnamon; sprinkle 1/3 cup mixture over each rectangle. Roll up starting at long edge; pinch edges to seal. Cut log into 9 slices. Arrange slices cut-side down over Caramel Sauce. Repeat procedure with remaining dough.
- Cover and let rise in a warm place (85 degrees ), free from drafts, 30 minutes or until doubled in bulk.
- Preheat oven to 375 degrees F.
- Bake for 20 minutes or until golden. Cool on a wire rack 5 minutes. Invert onto serving plate.
- Sauce Directions: COMBINE butter, milk, corn syrup and SPLENDA(r) Brown Sugar Blend in a small saucepan. Cook over low heat, stirring constantly until SPLENDA(r) Brown Sugar Blend dissolves. Bring mixture to a boil over medium-high heat; boil 1 minute.