GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS
This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.
Provided by Snuffles
Categories Bread Yeast Bread Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
- Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
- In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
- Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
- On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g
BREAD MACHINE CARAMEL APPLE AND PECAN BREAD
This luscious combination of favorite flavors makes an out-of-this-world addition to breakfast or dessert!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 9
Steps:
- Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.
Nutrition Facts : Calories 185, Carbohydrate 32 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 210 mg
ANNA'S CINNAMON CARAMEL ROLLS (BREAD MACHINE)
Everything Anna made was wonderful, and these cinnamon rolls are no exception. Although this is an old recipe, my Mom modified the directions to allow mixing and rising of the dough in a bread machine. The ingredients and quantities are exactly the same if you choose to hand mix and let the dough rise without the machine, but I haven't included the directions for that method. If you want to do it that way, then simply follow the basic mix and rise directions of any other roll recipe. I'll add those steps myself when I finally make them that way.
Provided by MilliMoMo
Categories Breads
Time 31m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 16
Steps:
- DOUGH.
- Put the yeast in a measuring cup and add warm (yeast appropriate) water to the 1/4 cup line. Add to the bread machine.
- Slightly stir eggs so that yolks and whites are mixed. Add to the bread machine.
- Add the remaining dough ingredients to the bread machine in the order listed above.
- If you bread machine has a "dough" setting, use that. If not, run your machine through the first cycle. My machine beeps at the end of the first cycle, but I also have a dough option.
- FILLING.
- When the dough is ready, remove it from the machine and put it on a floured board. Using your hands, spread the dough evenly to approximately to a 15" x 8" rectangle.
- Spread the butter over the dough and sprinkle the sugar and cinnamon evenly over that. The quantities for the filling are approximate, so feel free to play.
- Starting on the long side, roll the dough up and cut it into 12 pieces.
- TOPPING.
- In the bottom of a 9" x 13" pan, mix butter, brown sugar, syrup and pecans (again, the quantities are approximate, so feel free to increase or decrease). Add the 12 rolls.
- Cover the rolls with a clean towel and put the pan in a warm place to rise.
- Let the rolls rise until they're up to the top of the pan (can take up to an hour).
- Remove and bake in a 350 oven for 30 minutes.
Nutrition Facts : Calories 420.1, Fat 19.1, SaturatedFat 9.4, Cholesterol 67.5, Sodium 349.1, Carbohydrate 57.1, Fiber 1.7, Sugar 21.6, Protein 5.8
OVERNIGHT CARAMEL PECAN ROLLS
These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!
Provided by ERIBERRY
Categories Bread Yeast Bread Recipes
Time 16h40m
Yield 24
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
- When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
- Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 47.4 g, Cholesterol 24.6 mg, Fat 13.3 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 292.7 mg, Sugar 17.6 g
CARAMEL PECAN STICKY BUNS
Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.
Provided by White Lily
Categories Trusted Brands: Recipes and Tips White Lily®
Time 3h
Yield 15
Number Of Ingredients 10
Steps:
- Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).
- For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.
- For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.
- Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.4 g, Cholesterol 44.7 mg, Fat 24 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 196.8 mg, Sugar 27.4 g
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.
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 FOR BREAD MACHINE
These are really good, especially for breakfast. They can be eaten any time, but I prefer breakfast. These rolls just melt in your mouth, and are really yummy. Hope you enjoy them as much as my family does.
Provided by Alexine Golden
Categories Other Breakfast
Time 35m
Number Of Ingredients 14
Steps:
- 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
- 2. Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.
- 3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10 inch rectangle. Spread with 2 tablespoons margarine: sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Cut roll into 1 inch slices. Place in pan. Cover: let rise in warm place about 1 hour or until double.
- 4. Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls.
CREAMY CARAMEL-PECAN ROLLS
These remind me of the store-bought rolls in the refrigerated section of the grocery. These will be much fresher and tastier. Recipe & photo: BHG Our Best Recipes 08-05-15
Provided by Ellen Bales
Categories Other Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- 1. For topping, in a small bowl, stir together powdered sugar and whipping cream; divide evenly between two 9x1-1/2-inch greased round baking pans. Sprinkle pecans evenly over sugar mixture.
- 2. In another small bowl, stir together brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture.
- 3. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices, cut sides down, on topping in pans.
- 4. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Break any surface bubbles with a greased toothpick.
- 5. Bake in a preheated 375º oven for 20 to 25 minutes or until golden. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 10 minutes. Carefully invert rolls onto platters. Serve warm.
STICKY BUNS (BREAD MACHINE)
Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself.
Provided by buckeye1953
Categories Breads
Time 1h
Yield 10 buns, 10 serving(s)
Number Of Ingredients 14
Steps:
- Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
- While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
- Grease the bottom and sides of a 13"x9" baking pan.
- When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
- When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
- Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
- Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
- Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
- Cover the buns tightly with plastic wrap and refrigerate overnight.
- In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
- After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
- Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
- Let the buns cool 20-30 minutes before serving.
CARAMEL ROLLS
I got this from my sister (she got it out of a cookbook somewhere). I had planned to make these for breakfast, but got started way too late. They're not so bad for dessert though!
Provided by Laurie Roberts
Categories Other Breakfast
Time 20m
Number Of Ingredients 16
Steps:
- 1. Dissolve yeast in warm water and milk (you can just use water, milk is optional) Stir in sugar and set aside for about 10 minutes until mixture doubles in size.
- 2. Add in oil and salt, and then the flour. Add in even more flour (2-3 cups or more if needed) until dough has elasticity feel.
- 3. Place dough into a bowl which has been oiled, turn and cover to let it rise, double in size. Punch it down to rest for about 10 minutes.
- 4. While dough is resting, melt 1/4 cup butter and set aside. In a small bowl, mix together 1/4 cup brown sugar and 1 teaspoon cinnamon.
- 5. Roll out the dough on a lightly floured board in a rectangle about 1/4" thick. Brush melted butter on the dough and sprinkle with the brown sugar cinnamon mixture. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices.
- 6. In saucepan mix 1/2 cup brown sugar, 1/4 cup butter, and 1 T light corn syrup. Heat slowly, stirring often.
- 7. Pour into 8x8x2-inch baking pan. Place rolls, cut side down, over mixture. Cover; let rise in warm place till double, 30 to 45 minutes.
- 8. Bake at 375 about 20 minutes. Cool 2-3 minutes; invert on rack; remove pan.
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.
PECAN CARAMEL ROLLS
Developed this recipe for RSC #10. Prep time includes rising time. Make the night prior and enjoy piping hot caramel rolls for breakfast (see note at end of directions). Enjoy!
Provided by Galley Wench
Categories Yeast Breads
Time 2h20m
Yield 12 rolls
Number Of Ingredients 16
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
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
CARAMEL PECAN CINNAMON ROLLS (BREAD MACHINE RECIPE)
Make and share this Caramel Pecan Cinnamon Rolls (Bread Machine Recipe) recipe from Food.com.
Provided by Holly Lyman
Categories Breads
Time 35m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 18
Steps:
- Rolls:
- Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
- After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
- Caramel Pecan Topping:.
- Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
- Increase heat to medium and boil, stirring constantly, for 3 minutes.
- Stir in vanilla and remove from heat.
- Pour into cake pan, then place pecan halves over the caramel.
- Filling:
- Mix together brown sugar, pecans and cinnamon.
- Moisten the dough by brushing with milk.
- Sprinkle brown sugar, pecan and cinnamon mixture over top.
- Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
- Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
- Place into pan on top of caramel.
- Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
- Bake at 350° for 20 minutes, until golden. Do not overbake.
- Invert onto a cookie sheet immediately, before caramel hardens.
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