Caramel Pecan Rolls

Print Recipe

Yield

2 dozen rolls 2 dozen rolls

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

25 minutes 25 minutes

Rise Time

1 hour 1 hour

Ingredients

Rolls
1 cup butter, softened
1/2 cup sugar
2 teaspoons salt
2 eggs
3 (6-3/4 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
7-1/2 to 8 cups flour
2-1/4 cups very warm water (120° to 130°F)
9 tablespoons butter, melted
1 cup sugar
2 tablespoons ground cinnamon
2 cups (8 ounces) chopped pecans
Caramel Syrup
2 cups (1 pound) butter
2 cups brown sugar
1/2 cup corn syrup, light
1-1/4 teaspoons pure vanilla extract
3 cups (12 ounces) pecan halves

Directions

For Rolls:
Mix 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface. Knead until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.
Roll each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side. Cut each roll into 8 slices.
For Caramel Syrup:
Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover; let rise until double, about 45 to 50 minutes.
Bake Caramel Pecan Rolls at 325°F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan.
To Freeze: Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
To Thaw: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.

Caramel Pecan Rolls

Caramel Pecan Rolls

Yield

Difficulty

Prep Time

Bake Time

Rise Time

Ingredients

Directions

Yeast 101

Tips & Tricks

Techniques & How‑Tos

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