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.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL CINNAMON ROLLS
Rita Hofer's caramel cinnamon rolls, which took second place in 2013 at the Montana Winter Fair, have been a local legend since she started taking them to her son's basketball games. Now she sells them at the school concession stand, and fans wipe out her stock every time.
Provided by Food Network
Time 3h30m
Yield 24 rolls
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
- Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
- Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.
CARAMEL CINNAMON ROLLS
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 3h33m
Yield 27
Number Of Ingredients 14
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g
CARAMEL-PECAN STICKY ROLLS
Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 15
Steps:
- In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
- Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
- Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
CARAMEL PECAN ROLLS
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! -Carolyn Buschkamp, Emmetsburg, Iowa
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a 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 the dough onto a floured board; 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. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. 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° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
STATE FAIR WINNER CARAMEL PECAN ROLLS !
The 2003 Iowa State Fair Winner! These are made the old fashioned way with yeast, and are so worth the time it takes! What a way to impress company or for a holiday breakfast.
Provided by Sharon123
Categories Yeast Breads
Time 1h10m
Yield 8 rolls
Number Of Ingredients 16
Steps:
- For Rolls:.
- Cream butter, sugar and salt. Add eggs.
- In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
- Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
- For Caramel Syrup:.
- Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
- Place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
- Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.
CARAMEL PECAN CINNAMON ROLL COOKIES
This is a nice chewy cookie that has the flavors of a good cinnamon roll. A family favorite.
Provided by Mrs.Williams
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 36
Number Of Ingredients 14
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.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 151 mg, Sugar 10.9 g
CARAMEL PECAN ROLLS
Make and share this Caramel Pecan Rolls recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 16
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.
Nutrition Facts : Calories 4383.5, Fat 156.2, SaturatedFat 83.9, Cholesterol 559.2, Sodium 3469.1, Carbohydrate 686.5, Fiber 18.6, Sugar 314.5, Protein 69.7
NANA'S CARAMEL PECAN ROLLS
Gina: I don't know if any of you have an appetizer before breakfast, but that's what we sometimes do in our house, and it sure is fun. 'Course, when we do, the only appetizer we make is Nana's Caramel Pecan Rolls. Nana was my godmother, who lived across the street from us while we were growing up. Nana is one of the best cooks in our family, and one of our most cherished matriarchs. She took care of me from the time I was six months old until I started school. Later, Nana took care of Shelbi when she was a baby. Nana always made the best caramel pecan rolls, and when we didn't want to make them ourselves, we'd call her and request a batch for a special Sunday breakfast. After making these, you'll know why.
Yield 9 large rolls
Number Of Ingredients 13
Steps:
- Combine the yeast, 1 tablespoon of the sugar, and the warm water in the bowl of a standing mixer fitted with the dough hook, and let sit for 5 minutes, until foamy. In a medium mixing bowl, whisk together the eggs, remaining sugar, and salt. Turn the mixer on low, and pour the egg mixture over the yeast; mix until well combined, about 1 minute. Add 1 1/2 cups of the flour, and mix until smooth. Add the melted butter, and mix well. Add the remaining 3 cups flour, 1 cup at a time, and mix until the dough has a smooth, elastic texture.
- Lightly oil another large bowl. Place the dough in the bowl; turn to coat with oil. Cover the bowl with plastic wrap, then cover with a kitchen towel. Let the dough rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours (or, at this point, the dough can be refrigerated overnight, then rolled out and filled the next day).
- Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon in a medium mixing bowl.
- After the dough has risen, turn it out onto a lightly floured work surface, and roll it into a 12 × 15-inch rectangle (the size of a half-sheet tray). Using a rubber spatula, spread 1/2 cup of the butter mixture evenly over the dough. Sprinkle the butter with 1/2 cup of the pecans and the raisins. Starting with the long edge, roll the dough, jelly roll-style, into a large pinwheel cylinder. Cut the cylinder into nine equal rolls.
- Lightly grease a 9 × 13-inch cake pan, then spread the remaining butter mixture evenly over the bottom of the pan and sprinkle with the remaining 1/2 cup pecans. Arrange the dough slices in staggered rows of three (pinwheel swirl side down), three across and three down on top of the butter mixture. Press each dough piece lightly to spread into an even circle. The slices in the rows across should just touch; there will be a space between the rows down. Cover the pan with plastic wrap and allow the dough to rise in a warm, draft free spot for 45 minutes to an hour, until the rolls have doubled in bulk.
- Preheat the oven to 350°F.
- Bake the rolls, uncovered, for 20 to 25 minutes, until the tops are golden brown. Remove the pan from the oven and cool for 5 minutes on a baking rack. Using a sharp knife, cut around the sides of pan. Place a large baking sheet over the pan. Using oven mitts, hold the baking sheet and pan together tightly and flip over, releasing the cinnamon rolls onto the baking sheet (use a rubber spatula to scrape any remaining buttery syrup or nuts onto the tops of the rolls). Serve the cinnamon rolls warm or at room temperature.
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- Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
- Meanwhile, melt your coconut oil or butter over low heat. Ensure it's also not heated above 100°F.
- Combine flour with sea salt in a large mixing bowl. Then create a well in the middle of the flour and pour the water and yeast mixture and the oil into it.
- If you're using quick rise yeast, add the yeast and sugar in with the flour and sea salt and stir to combine. In this instance you will need water between 120°F and 130°F. Create a well in the middle of the dry ingredients and add 1 tablespoon of oil and the water.
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