Caramel Cinnamon Pecan Rolls - Sticky Sweet Buns From Texas" Favorite Nut
Pecans, which historians say originated in Texas, are today one of the state's biggest food crops. These caramel pecan rolls, using Texas pecans if you can get them, are as good as it gets. This sweet rolls recipe will surely be a favorite in your house, and among your friends. It makes about a dozen rolls.
Ingredients for Rolls:
1 package yeast
1/4 cup lukewarm water
1/2 cup unsalted butter
1/2 cup milk
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup dark brown sugar
Ingredients for Topping:
1 cup dark brown sugar
1/4 unsalted butter, cut into small pieces
1/2 cup pecan pieces, toasted
6 tablespoons light corn syrup
Directions:
Sprinkle the yeast over the lukewarm water in a small bowl. Let it dissolve.
Heat the milk and 1/4 cup of the butter together in a small saucepan until the butter is completely melted.
Pour the milk and butter into a large mixing bowl, and stir in the sugar, salt, and vanilla. Let the mixture cool to lukewarm, then add the bowl of water with yeast.
Beat in the eggs, then gradually mix in the flour, adding only as much as is needed to make a dough that is smooth. Turn the dough out onto a floured surface, and knead it until it is satiny in feel.
Rinse and dry the bowl, and coat it lightly with oil. Place the dough back into the bowl, and turn it over so as to cover it with a thin layer of oil. Cover the bowl with a slightly damp towel, and set the bowl in a warm place until the dough rises to double its original size, or about 1 1/2 hours.
While the dough rises, butter a 12 by 9-inch baking pan. Prepare the topping by scattering the brown sugar, pecans, and butter pieces in the dish, then drizzle with corn syrup.
Set the oven to 350 degrees Fahrenheit, then heat the pan for a few minutes, just until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven on.
Stir the mixture if it has not melted evenly. Set it aside.
Knead the dough lightly, then roll it out lightly into a rectangular shape of about 12 inches by 10 inches. Melt the remaining 1/4 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar.
Roll the dough carefully from one of the 12 inch sides, then cut the roll into about 1 inch thick slices. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough rise until it doubles in size again.
Bake the rolls for 30 minutes or until they are golden brown in color. Run a knife around the inside edge of the pan to free them up, then invert the rolls onto a plate or tray.
Serve these rolls immediately, or let them cool, and reheat them, covered, the following morning.
Ingredients for Rolls:
1 package yeast
1/4 cup lukewarm water
1/2 cup unsalted butter
1/2 cup milk
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup dark brown sugar
Ingredients for Topping:
1 cup dark brown sugar
1/4 unsalted butter, cut into small pieces
1/2 cup pecan pieces, toasted
6 tablespoons light corn syrup
Directions:
Sprinkle the yeast over the lukewarm water in a small bowl. Let it dissolve.
Heat the milk and 1/4 cup of the butter together in a small saucepan until the butter is completely melted.
Pour the milk and butter into a large mixing bowl, and stir in the sugar, salt, and vanilla. Let the mixture cool to lukewarm, then add the bowl of water with yeast.
Beat in the eggs, then gradually mix in the flour, adding only as much as is needed to make a dough that is smooth. Turn the dough out onto a floured surface, and knead it until it is satiny in feel.
Rinse and dry the bowl, and coat it lightly with oil. Place the dough back into the bowl, and turn it over so as to cover it with a thin layer of oil. Cover the bowl with a slightly damp towel, and set the bowl in a warm place until the dough rises to double its original size, or about 1 1/2 hours.
While the dough rises, butter a 12 by 9-inch baking pan. Prepare the topping by scattering the brown sugar, pecans, and butter pieces in the dish, then drizzle with corn syrup.
Set the oven to 350 degrees Fahrenheit, then heat the pan for a few minutes, just until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven on.
Stir the mixture if it has not melted evenly. Set it aside.
Knead the dough lightly, then roll it out lightly into a rectangular shape of about 12 inches by 10 inches. Melt the remaining 1/4 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar.
Roll the dough carefully from one of the 12 inch sides, then cut the roll into about 1 inch thick slices. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough rise until it doubles in size again.
Bake the rolls for 30 minutes or until they are golden brown in color. Run a knife around the inside edge of the pan to free them up, then invert the rolls onto a plate or tray.
Serve these rolls immediately, or let them cool, and reheat them, covered, the following morning.
