Go Back
Print

Caramel Pecan Rolls

Ingredients

For the dough:

  • 2 cup flour
  • 1 tablespoon dry yeast
  • 1 cup milk
  • ¼ cup sugar
  • ¼ cup shortening
  • 1 teaspoon salt
  • 2 eggs
  • 1 ½-2 cup flour

For the caramel:

  • 3 tablespoon butter softened
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup packed brown sugar
  • ¼ cup butter
  • 2 tablespoon light corn syrup
  • ½ cup chopped or halved pecans

Instructions

  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 ½ to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12×8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, ¼ c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.