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Cinnamon Carmel Loaf
Recipe Courtesy North Dakota Wheat Commission

cup brown sugar
3 tablespoons dark corn syrup
1 tablespoon margarine
2 tablespoons skim milk
cup chopped pecans
12 frozen dough cinnamon rolls

Combine sugar, corn syrup, margarine and milk in a small saucepan.
Bring to a boil, stirring constantly; boil 1 minute. Remove from
heat and cool 5 minutes. Add pecans and stir. Pour into
a 12-cup Bundt or tube pan coated with nonstick spray.* Place
frozen cinnamon rolls vertically (cut sides together) into pan.


Cover with
plastic wrap coated with nonstick spray. Let rise at room temperature
until doubled in bulk, about 4 to 5 hours. Bake at
375 F 20 to 25 minutes or until browned. Place a
plate upside down on top of pan; invert onto plate. Makes
16 servings.

*To make 2 loaves, divide the topping mixture between two
9 x 5-inch loaf pans coated with nonstick spray. Place
6 rolls into each pan.

Nutritional Information
With 16 slices, each provides: 249 calories, 3 g protein, 45
g carbohydrates, 0.9 g fiber, 7 g fat, 0 mg cholesterol,
1.5 mg iron, 207 mg sodium.