Caramel-Pecan Cinnamon Rolls |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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These irresistible rolls are perfect for an Easter brunch!Lois Jacobsen, Dallas, Wisconsin 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 king arthur unbleached all-purpose flour |
caramel sauce: |
1 cup butter, cubed |
2 cups packed brown sugar |
1/4 cup corn syrup |
1/2 to 3/4 cup chopped pecans |
filling: |
2 tablespoons butter, melted |
1/2 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. 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.
2. 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.
3. 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 13-in. x 9-in. baking dish. Sprinkle with pecans; set aside.
4. Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-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.
5. Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes.
6. Bake at 350° for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter. Yield: 15 servings.
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