Baking temperature is reduced when baking these gooey rolls, but the baking time remains about the same as in a conventional oven. The advantage of convection? The rolls are moist and delicious, not doughy.
Recipe information
Yield
makes 24 rolls
Ingredients
For the Filling
Preparation
Step 1
Prepare the Basic Sweet Dough. Coat two 9-inch round or square pans with nonstick spray. Set aside.
Step 2
Turn the dough out onto a lightly floured board and cut in half. Roll the chilled dough to make two 12-inch squares. To make the filling, spread each square with 1/2 cup softened butter. Mix the granulated sugar and cinnamon and sprinkle each square with half of the cinnamon-sugar mixture. Roll each square up, jelly-roll style. Cut each roll into 12 equal pieces. This is easily done using a string.
Step 3
Coat 24 muffin tins with nonstick spray. Place 1 tablespoon brown sugar, 1 tablespoon corn syrup, and 1 tablespoon chopped pecans into each cup. Place the dough pieces cut side down into each cup. Cover and let rise for about 1 hour, until doubled.
Step 4
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 325°F. Bake the rolls on the center rack for 25 to 30 minutes or until golden brown. Invert onto a serving tray while still warm.
