08 June 2008

Caramel Pecan Cinnamon Rolls

Okay, this is the yummiest cinnamon roll recipe I have ever had, and I've had many. At first it may look a bit involved to make, but rest assured, it is worth it. I'll add instructions at the end to make most of it the night before you want to serve it so that it can actually be a breakfast item if you want.

Caramel Pecan Cinnamon Rolls
yield: 15 rolls/1 13X9 pan

2 pkg (1/4 oz each) active dry yeast
1 c. warm milk (110-115 degrees)
2 eggs
5 tbsp butter or margarine, softened
1/2 c. sugar
1 tsp salt
5 c. all-purpose flour

Caramel Sauce -
1 c. butter or margarine, cubed
2 c. brown sugar
1/4 c. corn syrup
1/2 to 3/4 c. chopped pecans

Filling -
2 tbsp butter or margarine, melted
1/2 c. sugar
1 tsp. ground cinnamon

In a large mixing bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt, and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly loured surface; kneed until smooth and elastic, about 6-8 minutes. Place in a greased blow, 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 the brown sugar and corn syrup. Bring to a boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13X9X2 baking dish. Sprinkle with pecans; set aside.

Once risen, punch the dough down. Turn onto a floured surface. Roll into a 17 X 15 inch rectangle. Spread butter to within 1/2 inch or edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side and pinch the seams to seal.

Cut into 15 slices. Place cut side down over caramel sauce. (At this point you can cover these and put them in the refrigerator overnight. You will have to allow about 2 hours for them to warm to room temperature and rise if they have been refrigerated. Then follow the rest of the recipe as written.) Cover; let rise until doubled about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand for 5 minutes, then invert onto a serving platter.

This recipe came from my good friend, Maria and I used to enjoy it. Obviously there is no way to make it sugar free, so it has gone into the category of "good memories." I look forward to hearing if any of you enjoy it as much as I did!

1 comment:

Joanna said...

Whoa! That's some serious sticky bun-ness.