Caramel-Pecan Cinnamon Rolls
Description
This caramel roll recipe is pretty rich and decadent, but the rolls would be even more luscious topped with scoops of vanilla ice cream. Another option is to cut a banana and scatter slices on each roll, as banana pairs beautifully with nuts and caramel. If you imbibe alcohol, try sipping a bourbon cocktail or espresso martini alongside a caramel roll. Or, simply serve the caramel rolls with your favorite type of coffee, whether it’s an espresso, latte or regular ‘ol drip.
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm 2% milk (110° to 115°)
- 2 large eggs, room temperature
- 5 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 cup butter, cubed
- 2 cups packed brown sugar
- 1/4 cup corn syrup
- 1/2 to 3/4 cup chopped pecans
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Directions
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside.
- Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
- Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes.
- Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
