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Caramel-Pecan Cinnamon Rolls

 Caramel-Pecan Cinnamon Rolls
These irresistible rolls are perfect for an Easter brunch!—Lois Jacobsen, Dallas, Wisconsin
15 ServingsPrep: 20 min. + rising Bake: 30 min.

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 King Arthur Unbleached 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.

2 of 2

Caramel-Pecan Cinnamon Rolls (continued)

Directions (continued)

  • 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.