Caramel Pecan Rolls with Make Ahead Directions

Caramel Pecan Rolls with Make Ahead Directions

Print Recipe

Yield

2 dozen

Difficulty

Intermediate

Prep Time

1:00

Bake Time

20 to 25 minutes

Rise Time

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

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.
Knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes. Divide dough in half.
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.
Cut each roll into 12 slices.
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. **
Let rise in a warm, draft free place until double, about 45 to 50 minutes.
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.
**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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