Drench in gooey caramel sauce plus a great crunch from the nuts, these awesome rolls require a fork or prepare to get deliciously sticky.
By Rina Thee
Drenched in gooey caramel sauce these cinnamon pecan rolls are so good. Crunchy and sweet, they will be a hit for breakfast or brunch any day. I recommend using a fork to eat these babies. Unless you like to be barbaric and just dig in, and perhaps get a bit sticky.
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm 2% milk (110° to 115°)
- 2 eggs
- 5 tablespoons butter, melted
- ½ cup sugar
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 cup butter, cubed
- 2 cups packed brown sugar
- ¼ cup corn syrup
- 1 cup finely chopped pecans
- 2 tablespoons butter, melted
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 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 ½ 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.