Best Caramel Pecan Cinnamon Rolls Recipes

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 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.

STICKY PECAN CARAMEL CINNAMON ROLLS

Steps:

• The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients. FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves FOR THE FILLING: Cream together all ingredients except the pecans. Set aside. Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over. Roll it up, starting with the long side. Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan). Set it in the pan on top of the caramel, cover with towel and rest for 1 hour Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark. While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

CARAMEL-PECAN CINNAMON ROLLS FROM SCRATCH

Steps:

• 1. In mixer bowl combine 2 cups flour and yeast.
• 2. Heat milk, sugar, butter, and salt until just warm (115-120 degrees)
• 3. Add to flour mixture along with the eggs. beat at low speed for about 1/2 minute. Beat 3 mins at high speed.
• 4. By hand stir in as much remaining flour as you can with a spoon.
• 5. On floured surface knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total).
• 6. Shape into a ball and place in a greased bowl; turn once. Cover and let rise in a warm place until it's doubled (about and hour)
• 7. Punch down and divide in half. cover and let rest for 10 mins (if premaknig dough for the next morning put in bag and refrigerate over night after dividing the dough, make sure to thaw for about an hour before continuing with the next steps.)
• 8. Roll one half of the dough into a 12x8 inch rectangle (or as close to one as you can get).
• 9. Brush melted butter over dough and sprinkle as much cinnamon sugar as you want. Leave the long side closest to you clear of sugar for about a half inch.
• 10. Roll up jelly-roll style pulling the larger end toward you.
• 11. Seal the seams of the rolls brushing with a bit more of the butter and pinching them closed.
• 12. Slice each roll of dough into 10-12 pieces by using a piece of thread. Place thread under the roll and pull strings into a criss-cross like tying a knot.
• 13. Repeat steps 8-12 with other half of the dough.
• 14. In saucepan combine 2/3 cup packed brown sugar, 1/4 cup butter, and 2 Tbsp corn syrup; cook and stir until blended. Put in bottom of one 9-inch pie pan and sprinkle with a half cup of pecans. Place 10-12 rolls on top of caramel-pecan mixture.
• 15. Repeat step 14 with other pan.
• 16. Cover and let rise until doubled (about 30 mins)
• 17. Bake in 375 degree oven 20-25 mins. Invert unto serving plate.