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|Cinnamon Carmel Loaf|
|Recipe courtesy North Dakota Wheat Commission|
|¾ cup brown sugar
3 tablespoons dark corn syrup
1 tablespoon margarine
2 tablespoons skim milk
¼ 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.
|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.|