Caramel Cinnamon Pecan Rolls Recipe Recipe Cards

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• 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, about 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.

CARAMEL CINNAMON ROLLS

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
• Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
• Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
• Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
• Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
• Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
• Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

CARAMEL PECAN CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, stir together the milk and yeast. Cover the bowl with a kitchen towel and allow the yeast to sit for about five minutes, or until foamy.
• Whisk in the canola oil, flour, and 1 tsp of the cinnamon until no dry clumps of flour remain.
• Place the dough onto a floured surface and knead for five minutes. Place the dough back in the mixing bowl and cover it with plastic wrap for 20 minutes.
• Roll the dough out into a large rectangle about ¼ inch thick and prep the filling by melted the butter and mixing it together with the brown sugar and remaining cinnamon.
• Spread the filling across the dough, roll it into a long cylindrical shape, and cut it into discs.
• Place the rolls in an 8x8 inch baking dish and allow the rolls to rise for 20 more minutes.
• Bake the rolls for 20 minutes in 350 degrees oven.
• Meanwhile melt the caramel chips in the microwave, stir in the pecans.
• Remove the cinnamon rolls from oven and spoon the caramel on top of the rolls.
• Bake the rolls for 5 more minutes, serve immediately, and enjoy!

CARAMEL PECAN CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, gently stir together the milk and yeast. Cover the bowl with a kitchen towel and allow the yeast to sit for five minutes, or until foamy.
• Whisk in the canola oil, flour, and 1 tsp of cinnamon until no dry clumps of flour remain.
• Dump the dough onto a floured surface and knead for five minutes. Place the dough back in the mixing bowl and cover it with plastic wrap for 20 minutes.
• Roll the dough out into a large rectangle about ¼ inch thick and prep the filling by melting the butter and mixing it together with the brown sugar and remaining cinnamon.
• Spread the filling across the dough, roll it into a long cylindrical shape, and cut it into discs.
• Place the rolls in an 8x8 inch baking dish and allow the rolls to rise for 20 more minutes.
• Bake the rolls for 20 minutes. After 20 minutes, melt the caramel chips in the microwave, stir in the pecans, and spoon the caramel on top of the rolls.
• Bake the rolls for 5 more minutes, serve immediately, and enjoy!

CARAMEL PECAN CINNAMON ROLL COOKIES

Steps:

• Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
• Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Scoop dough by rounded tablespoons onto a baking sheet.
• Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
• Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

CARAMEL PECAN CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Rolls:
• Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
• After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
• Caramel Pecan Topping:.
• Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
• Increase heat to medium and boil, stirring constantly, for 3 minutes.
• Stir in vanilla and remove from heat.
• Pour into cake pan, then place pecan halves over the caramel.
• Filling:
• Mix together brown sugar, pecans and cinnamon.
• Moisten the dough by brushing with milk.
• Sprinkle brown sugar, pecan and cinnamon mixture over top.
• Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
• Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
• Place into pan on top of caramel.
• Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
• Bake at 350° for 20 minutes, until golden. Do not overbake.
• Invert onto a cookie sheet immediately, before caramel hardens.