Prep Time: 40 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins | Yield: 12 Servings
This recipe may be a bit tiring to make, but I promise you that it is worth all your time and effort today! Try it now and enjoy these Soft and Sticky Caramel Pecan Rolls!
Ingredients:
For the sweet dough
2 large Eggs
3 & ¼ c all-purpose flour, spooned and levelled
1 c whole milk, warm
1 tbsp active dry yeast
5 tbsp granulated sugar
½ c salted butter, very soft (divided) (1 stick)
1 tsp kosher salt
For the caramel sauce
⅓ c heavy cream
⅓ c honey
¼ tsp kosher salt
¾ c salted butter, (1 and ½ sticks)
⅓ c water
1 & ½ c brown sugar, firmly packed
For the roll filling
⅓ c brown sugar, packed
½ tsp cinnamon
1 & ¾ (about 8 ounces) cups pecans, toasted
dash nutmeg, optional
⅓ c granulated sugar
Directions:
For the Sweet Dough:
Add 1 cup milk into a heat-proof bowl. Place it inside the microwave and heat for about a minute. Make sure to check every 20 seconds.
Remove from the microwave, then add 5 tbsp of granulated sugar and 1 tbsp of yeast. Stir until well blended. Let it rest for about 5 minutes.
Add 2 eggs, then whisk until well blended.
In the bowl of a stand mixer, add 3 ¼ cups of flour and 1 tsp kosher salt. Whisk until well mixed.
Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well blended.
Add ½ cup of butter gradually and beat every addition until well blended.
Apply cooking spray in a large bowl.
Transfer the sweet dough into the prepared bowl, then cover it with plastic wrap. Place it inside the fridge to chill for at least 2 hours or 2 days.
For the Caramel Sauce:
Place a saucepan on the stove and turn the heat to medium.
Add ¾ cup of butter and allow it to melt.
Add 1 ½ cup of brown sugar, then stir until well blended.
Remove the pan from the stove, then add ⅓ cup water, ¼ tsp kosher salt, ⅓ cup honey, and ⅓ cup heavy cream. Stir until well blended. Allow the mixture to cool completely at room temperature.
For the Roll Filling:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Rough chop the pecans, then scatter them into a rimmed baking pan.
Place the pan inside the preheated oven and bake the pecans for about 5 minutes or until toasted. Remove from the oven and allow them to cool.
Add ⅓ cup brown sugar, ½ tsp cinnamon, and ⅓ cup granulated sugar into a mixing bowl. Stir until well mixed.
Add ½ of the toasted pecans, then toss until well incorporated. Set aside the other half for later use.
Prepare for Rising:
Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
Put a 9×13-inch baking pan on the bottom rack of the oven. Put another rack over.
Heat for about 3 minutes at 175 degrees C or 350 degrees F.
In another 9×13-inch pan, add the caramel sauce and spread it evenly.
Sprinkle the rest of the pecans into the pan.
Sprinkle flour onto a flat surface, then place dough on it and knead with your hands. Shape it into a rectangle.
Sprinkle the pecan mixture and sugar on top of the kneaded dough.
Roll from the bottom towards the middle. Seal the sides.
Slice the dough into 12 even pieces.
Lay the rolls into the prepared pan.
Cover the rolls with greased plastic wrap.
Pour the hot water into the empty pan, then allow the rolls to rise for at least 30 minutes.
Remove the rolls from the hot water.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Bake the rolls for 15 minutes or until done.
Remove the rolls from the oven and allow them to rest at room temperature for a couple of minutes.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then let them sit at room temperature. They can last up to 2 days.
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