Easy Caramel Pecan Rolls Recipe 425 Food

CARAMEL-PECAN STICKY ROLLS

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.

CARAMEL PECAN ROLLS

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.

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.

EASY CARAMEL PECAN ROLLS

Steps:

• Heat oven to 400.
• Stir pecans, 2/3 cup brown sugar, the corn syrup and 2 tablespoons melted margarine in rectangular pan, 13X9X2 inches; spread evenly.
• Stir Bisquick and milk until dough forms; beat 20 strokes.
• Place on surface dusted with Bisquick; gently roll in Bisquick to coat.
• Shape into ball; knead 10 times.
• Roll dough into 15X9 inch rectangle.
• Spread 2 tablespoons softened margarine over dough.
• Stir together 1/2 cup brown sugar and the cinnamon; sprinkle over dough.
• Roll up dough tightly, beginning at 15-inch side.
• Pinch edge of dough into roll to seal.
• Cut into twelve 1 1/4-inch slices.
• Arrange with cut sides down on mixture in pan.
• Bake 25 to 30 minutes or until golden brown.
• Immediately turn upside down onto heatproof serving plate; let pan remain over rolls for a few minutes.
• Serve warm.

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.

OVERNIGHT CARAMEL PECAN ROLLS

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.

EASY CARAMEL PECAN ROLLS

Steps:

• Thaw frozen bread.
• Butter deep pan and sprinkle with nuts.
• Cut dough into 18 balls and place in pan.
• Sprinkle with butterscotch pudding. Sprinkle with cinnamon.
• Melt brown sugar with margarine.
• Drizzle over rolls.
• Let raise until very light.
• Bake at 350 degrees for about 15 minute.

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.

SUPER EASY GOOEY PECAN CARAMEL ROLLS

Steps:

• Preheat oven to 350 degrees.
• In a buttered 9x13 baking dish, sprinkle the pecans. Sprinkle brown sugar evenly over the pecans. Pour whipping cream over the brown sugar.
• Cut each of the biscuits into quarters. Place each biscuit quarter into the pan on top of the brown sugar/cream mixture and press down lightly.
• Bake 20 to 30 minutes or until the biscuits are golden brown.
• Remove from oven and immediately (and carefully) turn onto a large serving plate or platter and serve.
• Note: I have also used the Country Style or Grands Flaky Layers biscuits successfully in this recipe.