Pumpkin-Pecan Sweet Rolls
Servings and Ingredients
|1 (2-pound) package (2 loaves) frozen Hy-Vee white bread dough, thawed|
|⅔ c. prepared Pumpkin-Pecan Butter, divided|
|½ c. Hy-Vee pecan pieces, divided|
|2 c. Hy-Vee powdered sugar|
|2 tbsp. Hy-Vee skim milk|
|1 tsp. Hy-Vee vanilla extract|
- Grease two 9-inch round cake pans. On a lightly floured surface, roll out one thawed loaf of dough into a 10-by-8-inch rectangle. Spread with half of Pumpkin-Pecan Butter to within 1/2 inch of edges. Sprinkle with half the pecans. Roll up dough, beginning from shorter side; pinch dough at seam to seal. Cut into 8 (1-inch each) rolls. Place an even distance apart in pan. Repeat with remaining dough, Pumpkin-Pecan Butter and pecans. Cover and let rise in a warm place for 1-1/2 to 2 hours or until nearly doubled in size.
- Preheat oven to 350 degrees. Bake about 25 minutes or until rolls are light brown. Cool slightly. Remove from pan; cool on wire rack.
- For icing, stir together powdered sugar, milk and vanilla extract. Drizzle over rolls.
250 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 260mg
- Total Carbohydrates: 47g
- Protein: 4g
Vitamin A 20%
Vitamin C 0%
Hy-Vee Seasons Fall 2010.