Monday, November 24, 2014

Caramel Pecan Cinnamon Rolls


I can remember as a child eating Little Debbie pecan rolls. They were surely my favorite snack. Just the other day it popped into my head that I have not had anything like them for years! Now I remember why I loved them so much after recreating them with these. 





Drenched in ooey gooey caramel sauce these cinnamon pecan rolls were so good. Crunchy and sweet they will be a hit for Thanksgiving or Christmas breakfast. I recommend using a fork to eat these babies. Unless you like to be barbaric and just dig in. I'm pretty sure the other half was barbaric and fit the whole thing in his mouth at once.  He does that...a lot.


...................................................................................................................................................................
Ingredients
2 packages (1/4 ounce each) active dry yeast

1 cup warm 2% milk (110° to 115°)

2 eggs

5 tablespoons butter, melted

1/2 cup sugar

1 teaspoon salt

5 cups all-purpose flour

For the caramel sauce:
1 cup butter, cubed

2 cups packed brown sugar

1/4 cup corn syrup

1 cup finely chopped pecans

For the filling:
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, 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 half of the caramel sauce into a greased 13x9 inch baking dish. Set remaining aside. 

Punch the dough down. Turn onto a floured surface. Roll into a 17x15 inch rectangle. Spread butter to within 1/2 inch 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.
Pour remaining caramel sauce over the top of the rolls. Sprinkle with remaining pecans. Bake at 350° for 30-35 minutes or until golden brown. Let stand 5 minutes.
...................................................................................................................................................................



6 comments :

  1. I can't even. I mean really these look so good! My mouth is watering!! I love any and every kind of cinnamon roll! Love these so much!

    ReplyDelete
  2. These look incredible!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    ReplyDelete