Best Caramel Pecan Rolls

When I was in Oregon over Christmas break, I had the (ample, given the snow) opportunity to try something new. This year I made Cinnamon Caramel Pecan rolls for Christmas breakfast.

I used a recipe from Allrecipes*, then edited it, because you almost always have to with that site, and even if you didn't, well, I do that anyway with almost all recipes.

Here it is:

Best Caramel Pecan Rolls I've Ever Tasted

1/2 cup milk
1/2 teaspoon salt
1/4 cup butter
1/2 teaspoon white sugar
1/4 cup warm water (110 degrees F)
1 (2-1/4 tsp) envelope active dry yeast
1 egg
2 1/2 cups all-purpose flour, or as needed

2 tablespoons butter, softened
1/4 cup white sugar
1/8 cup ground cinnamon

2 tablespoons light corn syrup
1 1/2 tablespoons water
3 tablespoons butter
3/4 cup packed brown sugar
1/2 cup pecan halves (or as much as is need to cover the bottom of your pan)

Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup butter. Allow to cool to lukewarm.

Place 1/4 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface and gently mix into water. Let stand until foamy, 5 to 10 minutes.

In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.

Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of butter and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down over the sugar mixture, covering bottom of the pan. Set aside.

On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of butter. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top. (I cover the board or sheet with foil, because I'm lazy and hate cleaning up cooled, hardened, sugary glaze.)

Serve with warm with light snow in late February.



*The original recipe was called Grandmother Stougaard's Caramel Pecan Sweet Rolls.