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Caramel Pecan Rolls with Make Ahead Directions

For ooey gooey caramel, just cook the caramel until the sugar is melted and the mixture is just beginning to boil.

Caramel Pecan Rolls with Make Ahead Directions

Print Recipe

Yield

2 dozen 2 dozen

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

45 to 50 minutes (or 2 to 2-1/2 hours if using make ahead method) 45 to 50 minutes (or 2 to 2-1/2 hours if using make ahead method)

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Ingredients

  • Rolls:
  • 7-1/2 to 8 cups all-purpose flour
  • 3 (6-3/4 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2-1/4 cups very warm water (120° to 130°F)
  • 1 cup butter OR margarine, softened
  • 2 eggs
  • Filling:
  • 1/2 cup butter OR margarine, melted
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 cups (8 ounces) chopped pecans
  • Caramel Syrup:
  • 2 cups butter OR margarine
  • 2 cups brown sugar
  • 1/2 cup corn syrup, light
  • 1-1/4 teaspoons pure vanilla extract
  • 2 cups (8 ounces) whole pecans

Directions

  1. Mix 4 cups flour, undissolved yeast, sugar, and salt in a large mixer bowl. Add water and butter; beat well. Add eggs. Add enough remaining flour to make a soft dough. Turn out on lightly floured surface.
  2. Knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Divide dough in half.
  3. Roll each half out to a 10 x 14-inch rectangle on a lightly floured surface. For filling, begin by brushing each rectangle with 1/4 cup melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/2 cup cinnamon sugar and 1 cup chopped pecans on each rectangle. Roll up from long side.
  4. Cut each roll into 12 slices.
  5. To make caramel syrup, melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place half of the caramel syrup and 1 cup pecans in two greased 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans.) Place 12 rolls per 13 x 9-inch pan, or 6 rolls per 8-inch pan, cut side down. Cover. **
  6. Let rise in a warm, draft free place until double, about 45 to 50 minutes.
  7. Bake at 325°F for 20 to 25 minutes for 13 x 9-inch pans; 15 to 20 minutes if using 8-inch pans. Cool slightly before turning out of pan.
  8. **To make ahead: Cover unrisen rolls with plastic wrap that has been sprayed with cooking spray. Refrigerate overnight. Remove rolls from refrigerator and place pan over a bowl of very hot water to rise. (You may need to reheat the water several times during the rise time). Allow about 2-1/2 to 3 hours for the rolls to double in bulk. Remove plastic wrap and bake as directed above.

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