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Caramel-Pecan Cinnamon Rolls Recipe

Caramel-Pecan Cinnamon Rolls Recipe photo by Taste of Home

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These irresistible rolls are perfect for an Easter brunch!—Lois Jacobsen, Dallas, Wisconsin

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Caramel-Pecan Cinnamon Rolls Recipe

Prep: 20 min. + rising Bake: 30 min.

Yield: 15 Servings

20 30 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 eggs
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Directions

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 13-in. x 9-in. baking dish. Sprinkle with pecans; set aside.
Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-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° for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter. Yield: 15 servings.

Nutritional Facts 1 serving (1 each) equals 533 calories, 22 g fat (6 g saturated fat), 45 mg cholesterol, 389 mg sodium, 80 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Caramel-Pecan Cinnamon Rolls in Taste of Home February/March 2004, p20

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Caramel-Pecan Cinnamon Rolls

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Reviewed on May. 05, 2011 by amluthens

Oodles of sticky-fingered thanks and compliments every time I serve these at brunch for family or guests. Careful to mind the caramel sauce. It will get gritty if you leave it unattended. I also add a few chopped pecans to the filling to add to the texture. Mmmm...more please!