Indulge in the delectable symphony of flavors with our Caramel Pecan Rolls. These heavenly pastries are a harmonious blend of soft, fluffy dough, gooey caramel, and crunchy pecans. Each bite is a delightful journey that tantalizes your taste buds, leaving you craving more. Perfect for breakfast, brunch, or a sweet treat, these rolls are sure to be a hit with everyone. The recipe includes detailed instructions and helpful tips to ensure your caramel pecan rolls turn out perfect every time. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. Let's embark on a culinary adventure and create these irresistible pastries together.
**Additional Recipes in the Article:**
1. **Caramel Pecan Roll Frosting:** Elevate your caramel pecan rolls with a luscious and creamy frosting. This rich and decadent frosting complements the sweetness of the caramel and the crunch of the pecans, creating a truly unforgettable experience.
2. **Homemade Caramel Sauce:** Take your caramel pecan rolls to the next level with a homemade caramel sauce. This velvety and smooth sauce is easy to make and adds an extra layer of flavor and indulgence to your pastries.
3. **Pecan Pie Filling:** For pecan lovers, try our pecan pie filling. This classic filling is a delightful combination of pecans, sugar, butter, and vanilla. It can be used as a filling for your caramel pecan rolls or enjoyed on its own as a sweet treat.
4. **Flaky Crescent Roll Dough:** If you're short on time, use our flaky crescent roll dough to make your caramel pecan rolls. This pre-made dough is easy to work with and yields delicious and flaky pastries.
CARAMEL-PECAN CINNAMON ROLLS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL PECAN ROLLS
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! -Carolyn Buschkamp, Emmetsburg, Iowa
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
OVERNIGHT CARAMEL PECAN ROLLS
These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!
Provided by ERIBERRY
Categories Bread Yeast Bread Recipes
Time 16h40m
Yield 24
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
- When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
- Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 47.4 g, Cholesterol 24.6 mg, Fat 13.3 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 292.7 mg, Sugar 17.6 g
GRANDMA BLAIR'S PECAN CARAMEL ROLLS
Steps:
- In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
- Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.
CARAMEL PECAN CINNAMON ROLLS (BREAD MACHINE RECIPE)
Make and share this Caramel Pecan Cinnamon Rolls (Bread Machine Recipe) recipe from Food.com.
Provided by Holly Lyman
Categories Breads
Time 35m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 18
Steps:
- Rolls:
- Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
- After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
- Caramel Pecan Topping:.
- Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
- Increase heat to medium and boil, stirring constantly, for 3 minutes.
- Stir in vanilla and remove from heat.
- Pour into cake pan, then place pecan halves over the caramel.
- Filling:
- Mix together brown sugar, pecans and cinnamon.
- Moisten the dough by brushing with milk.
- Sprinkle brown sugar, pecan and cinnamon mixture over top.
- Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
- Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
- Place into pan on top of caramel.
- Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
- Bake at 350° for 20 minutes, until golden. Do not overbake.
- Invert onto a cookie sheet immediately, before caramel hardens.
CARAMEL-PECAN ROLLS FOR BREAD MACHINE
These are really good, especially for breakfast. They can be eaten any time, but I prefer breakfast. These rolls just melt in your mouth, and are really yummy. Hope you enjoy them as much as my family does.
Provided by Alexine Golden
Categories Other Breakfast
Time 35m
Number Of Ingredients 14
Steps:
- 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
- 2. Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.
- 3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10 inch rectangle. Spread with 2 tablespoons margarine: sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Cut roll into 1 inch slices. Place in pan. Cover: let rise in warm place about 1 hour or until double.
- 4. Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls.
EASY CARAMEL PECAN ROLLS
Make and share this Easy Caramel Pecan Rolls recipe from Food.com.
Provided by tuttifrutti1
Categories Breads
Time 35m
Yield 1 9x13 pan
Number Of Ingredients 6
Steps:
- Thaw frozen bread.
- Butter deep pan and sprinkle with nuts.
- Cut dough into 18 balls and place in pan.
- Sprinkle with butterscotch pudding. Sprinkle with cinnamon.
- Melt brown sugar with margarine.
- Drizzle over rolls.
- Let raise until very light.
- Bake at 350 degrees for about 15 minute.
PECAN CARAMEL ROLLS
Developed this recipe for RSC #10. Prep time includes rising time. Make the night prior and enjoy piping hot caramel rolls for breakfast (see note at end of directions). Enjoy!
Provided by Galley Wench
Categories Yeast Breads
Time 2h20m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- In a mixing bowl combine 1-1/2 cups of the flour and yeast; set aside.
- In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120°degrees F) and butter is almost melted. Add to flour mixture along with eggs.
- Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface (or use dough hook on KA). Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (approximately 5 minutes kneading).
- Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes.
- Spread pecans on non-stick cookie sheet in a single layer and toast in 350 degree oven for 8-10 minutes.
- Spray a 13x9x2-inch baking pan with non-stick cooking spray. Add melted butter to baking pan (I actually put the pan and butter in the oven for a few minutes to melt). Drizzle maple syrup over butter, and sprinkle brown sugar and pecans on mixture; set aside.
- Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Pour whipping cream over rolls. Cover and let rise until nearly double (about 30 to 40 minutes).
- Bake in a 350 degree for 25 to 30 minutes or until golden. Invert rolls onto serving platter. Cool slightly before serving.
- Makes 12 rolls.
- Make ahead tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed or parchment paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature.
STATE FAIR WINNER CARAMEL PECAN ROLLS !
The 2003 Iowa State Fair Winner! These are made the old fashioned way with yeast, and are so worth the time it takes! What a way to impress company or for a holiday breakfast.
Provided by Sharon123
Categories Yeast Breads
Time 1h10m
Yield 8 rolls
Number Of Ingredients 16
Steps:
- For Rolls:.
- Cream butter, sugar and salt. Add eggs.
- In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot 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 and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
- Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short 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 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
- Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.
CARAMEL-PECAN STICKY ROLLS (LIGHTER RECIPE)
Who said that caramel rolls have to be high in fat and calories? This lighter version of a favorite indulgence keeps flavor high while cutting back on some of the fat found in other breakfast rolls.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 11
Steps:
- Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scaping bowl frequently. Beat on medium speed 1 minute, scaping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
- Grease bottom and sides of rectangular pan, 13x9x2 inches. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 350°F.
- Bake 30 to 35 minutes or until golden brown. Remove from pan to wire rack. Cool 10 minutes. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 250 mg
CARAMEL-PECAN STICKY ROLLS
Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 15
Number Of Ingredients 15
Steps:
- In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
- Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
- Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg
Tips:
- To ensure the caramel sauce doesn't burn, use a heavy-bottomed saucepan and stir constantly. If it starts to seize, remove from heat and stir in a tablespoon of water until smooth.
- For a gooier caramel, use dark brown sugar instead of light brown sugar.
- To evenly distribute the filling, spread it over the dough in a thin layer, leaving a 1-inch border around the edges.
- To prevent the rolls from sticking together, grease the baking dish well or line it with parchment paper.
- Bake the rolls until they are golden brown and the caramel is bubbling.
Conclusion:
Caramel pecan rolls are a delicious and decadent treat that are perfect for any occasion. With a gooey caramel filling and a crispy pecan topping, these rolls are sure to be a hit with everyone who tries them. They're also relatively easy to make, so you can enjoy them even if you're short on time. So next time you're looking for a special breakfast or dessert, give caramel pecan rolls a try. You won't be disappointed!
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