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Caramel pecan rolls

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Ingredients/Components

sugar - 1/2 c
cinnamon - 2 Tbsp
milk
salt - 1 Tbsp
flour - 5 6
brown sugar - 1 lb
butter
pecans - 1 item
warm water - 1/4 c
butter, melted
egg, beaten - 1 item
dry yeast - 1 pkg
white corn syrup - 2 Tbsp

How to make caramel pecan rolls:

Cinnamon:2 c. sugar2 Tbsp. cinnamon Caramel:1 lb. butter1 lb. brown sugar2 Tbsp. white corn syrup pecans Combine sugar, egg and salt. Warm milk and mix with butter. Add to sugar mixture. Dissolve yeast in warm water. Add to mixture. Add flour and knead. Let rise for 1 hour. Knead dough again and roll about 1/4-inch. Spread butter over dough and sprinkle cinnamon and sugar mixture over butter. Roll up and cut into 1-inch rolls. Place on caramel and pecans.

Caramel: I make this while the dough is raising. Over very low heat, combine butter, brown sugar and syrup. Do not overheat! Just melt together and make sure it is mixed well. Pour into bottom of two 9 x 13-inch sheet cake pans. Place pecans on top of this. Rolls can be refrigerated until ready to bake or baked right away. Bake at 400° for about 20 to 25 minutes or until golden brown. Do not overbake. After removing from oven, flip over onto Reynolds Wrap and serve.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.

Rating:

3.6

Average rating: 3.6, total votes: 9

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