Caramel Pecan Cinnamon Roll Cookies Food

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• 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. , 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., 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 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-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., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

CARAMEL PECAN CINNAMON ROLL COOKIES

Steps:

• Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
• Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Scoop dough by rounded tablespoons onto a baking sheet.
• Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
• Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

PECAN CINNAMON ROLLS WITH PUFF PASTRY

Steps:

• Preheat oven to 400°F.
• If frozen, thaw Puff Pastry - sit out to thaw for 20 minutes.
• Roll or fold the Puff Pastry out on a lightly floured surface.
• Spread 1 tablespoon of softened butter out onto each sheet.
• Next, spread half of the 1/4 cup of sugar and 1/2 cup of brown sugar onto each sheet.
• Sprinkle 1 tablespoon of cinnamon onto each sheet.
• Roll the sheets into long rolls, then cut them each in to 6 even pieces.
• Create the schmear by creaming together 12 tablespoons of butter, salt and 1/2 cup of brown sugar.
• Scoop a tablespoon of the mixture into the bottom of each cup of a large muffin pan.
• Put 4-5 pecans on top of the schmear mixture, pressing it down.
• Put a slice of the cinnamon roll, spiral side up, in each muffin cup.
• Place the muffin tin on a baking sheet - just in case they will bubble over in the oven.
• Bake for 25-27 minutes, until puffed and golden.
• Let them cool in the muffin pan for 2 minutes - only!
• Place another sheet pan on top, and invert them, removing the muffin pan.

PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl combine 1-1/2 cups of the flour and yeast; set aside.
• In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120°degrees F) and butter is almost melted. Add to flour mixture along with eggs.
• Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface (or use dough hook on KA). Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (approximately 5 minutes kneading).
• Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes.
• Spread pecans on non-stick cookie sheet in a single layer and toast in 350 degree oven for 8-10 minutes.
• Spray a 13x9x2-inch baking pan with non-stick cooking spray. Add melted butter to baking pan (I actually put the pan and butter in the oven for a few minutes to melt). Drizzle maple syrup over butter, and sprinkle brown sugar and pecans on mixture; set aside.
• Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Pour whipping cream over rolls. Cover and let rise until nearly double (about 30 to 40 minutes).
• Bake in a 350 degree for 25 to 30 minutes or until golden. Invert rolls onto serving platter. Cool slightly before serving.
• Makes 12 rolls.
• Make ahead tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed or parchment paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature.

CARAMEL PECAN ROLLS

Steps:

• FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
• Set aside to COOL to 120 to130 F.
• In a mixing bowl, combine 2 cups flour and yeast.
• Add cooled cornmeal mixture; beat on low until smooth.
• Add eggs and 1 cup of flour; mix for 1 minute.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured board; knead until smooth and elastic, about 6 to 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.
• FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
• Pour into TWO greased 13 x 9 x 2 inch baking pans.
• Sprinkle with pecans; set aside.
• Punch dough down; divide in half.
• Roll each into a 12 x 15 inch rectangle; spread with butter.
• Combine sugar and cinnamon; sprinkle over butter.
• Roll up dough from one long side; pinch seams and turn ends under.
• Cut each roll into 12 slices.
• Place 12 slices, cut side down, in each baking pan.
• Cover and let rise in a warm place until nearly doubled, about 30 minutes.
• Bake at 375 F.
• for 20 to 25 minutes or until golden brown.
• Let cool 1 minute; invert onto a serving platter.
• Yield: 2 dozen.