Best 2 Giant Upside Down Pecan Rolls Recipes
Indulge in the delightful experience of homemade Giant Upside-Down Pecan Rolls with this comprehensive recipe article. Embark on a culinary journey as we guide you through the process of creating these delectable pastries from scratch. Discover the secrets behind the soft and fluffy dough, the gooey pecan filling, and the irresistible caramel glaze that brings it all together. Along the way, you'll find variations to suit your preferences, including alternatives for vegan and gluten-free diets. This article is your ultimate resource for perfecting the art of Giant Upside-Down Pecan Rolls, whether you're a seasoned baker or just starting out.
Let's cook with our recipes!
GIANT UPSIDE-DOWN PECAN ROLLS
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.
Provided by Taste of Home
Time 1h10m
Yield 6 rolls.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a 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 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.
Nutrition Facts : Calories 1084 calories, Fat 38g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 176g carbohydrate (96g sugars, Fiber 7g fiber), Protein 16g protein.
GIANT UPSIDE-DOWN PECAN ROLLS
This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice.
Provided by Sydney Mike
Categories Breads
Time 1h15m
Yield 6 rolls, 6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
- Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
- Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
- After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
- Melt the remaining butter & brush it over the dough.
- Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
- Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
- Grease a 13"x9" baking dish.
- FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
- Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
- Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
- After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
- Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!
Tips
- Use fresh ingredients: Using fresh, high-quality ingredients will result in the best-tasting pecan rolls.
- Proof the yeast correctly: Proofing the yeast is essential for the rolls to rise properly. Make sure the water is warm enough (105-115°F) and that the yeast is active.
- Don't overmix the dough: Overmixing the dough will make the rolls tough. Mix just until the ingredients are combined and then stop.
- Let the rolls rise in a warm place: The rolls need to rise in a warm place in order to double in size. A warm oven or a sunny spot on the counter are both good options.
- Bake the rolls until they are golden brown: The rolls are done baking when they are golden brown and a toothpick inserted into the center comes out clean.
Conclusion
Giant upside-down pecan rolls are a delicious and impressive dessert that is perfect for any occasion. With their gooey caramel filling and crunchy pecan topping, these rolls are sure to be a hit. Follow the tips above to make sure your rolls turn out perfect every time.
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