Saturday, September 29, 2012

caramel pecan rolls // recipe

These are Caramel Pecan Rolls.
My mom and I made them yesterday.
They are pretty amazingly delicious.

   We use the same dough recipe for making regular Cinnamon Rolls - but instead of icing, these have caramely-pecany-gooey deliciousness on top.

recipe from the Better Homes and Gardens Cookbook 

for the dough:
4 cups flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/4 cup butter or shortening
1 teaspoon salt
2 eggs
(for the inside) 1/2 cup sugar & 1 teaspoon cinnamon
for the topping:
1/3 brown sugar
2 tablespoons butter
1 tablespoon light corn syrup
1/4 cup pecans

 Mix 2 cups of the flour and the yeast together. Heat and stir milk, sugar, butter, and salt til warm (don't let it get to hot, it will kill the yeast! Been there).

 Add to flour mixture; add eggs. Beat with an electric mixture at low speed for 30 seconds, and 3 minutes at high speed. 

 Stir in as much as the remaining flour as you can with a spoon, then knead in the rest. Knead for 6-8 munutes til smooth.

 Cover, let rise till double for 45 to 60 minutes in a warm place. (It actually took way longer than an hour for me.) Then punch down, divide in half, and let rest for another 10 minutes.

 During those ten minutes, I began getting ready for the topping: Place two metal 9x11/2 inch baking pans each on a stove, medium heat. In each pan stir 1/3 cup packed brown sugar, 2 tablespoons butter, and 1 tablespoons light corn syrup. When the butter is melted, sprinkle 1/4 pecans over each, and set aside.

 Back to the dough: After the 10 minutes, roll each into a 12x8 rectangle. Melt 3 tablespoons of butter and brush over the top of the rectangles. Make a mixture of 1/2 cup sugar & 1 teaspoon cinnamon, and sprinkle over the two rectangles. Roll up, starting from longest end.

 Pinch dough together to seal. Use piece of thread (it works so well!) to cut each rolled-up-rectangle into twelve pieces by slipping the thread underneath and crossing above the roll. You can also use a sharp knife, but it's more apt to squash the rolls! Place the rolls on top of the pecan mixture - 12 in each. 
 Let rise for 30 minutes. Bake at 375F for 18-20 minutes.

listening to: You Are My Vision by Rend Collective Experiment
reading: The Emerald Atlas by John Stephens
thinking: "Yay, I finished my autumn-reading-list!"


  1. WOW!! Those are homemade?! Well done! They look amazing!

  2. oh, those look delicious! yum!!

  3. Oh my goodness, these are so hard to look at! I have to eat gluten free so I'd have to change a little, but wow. I'm pretty crazy-hungry for a cinnamon bun or something now!!