Description
Drench in gooey caramel sauce plus a great crunch from the nuts, these awesome rolls require a fork or prepare to get deliciously sticky.
Ingredients
Scale
- 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
Instructions
- 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 13×9 inch baking dish. Set remaining aside.
- Punch the dough down. Turn onto a floured surface. Roll into a 17×15 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.
- Category: Breakfast, Baking